Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced (approximately 200g)
  • 2 cloves garlic, minced (approximately 6g)
  • 3 bell peppers (mixed colors preferred), cored, seeded, and sliced into strips (approximately 600g)
  • 1 pound Italian sausage (sweet, hot, or a combination), approximately 450g
  • 1/2 cup dry white wine (optional, can substitute chicken broth) (120ml)
  • 1 (28 ounce) can crushed tomatoes (approximately 800g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • 6 crusty Italian rolls (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sliced onions and cook until softened and translucent. Add minced garlic and cook until fragrant.
  2. Add sliced bell peppers to the skillet and cook until slightly softened.
  3. Add sausage to the skillet. If using links, cook whole, turning occasionally, until browned on all sides. If using ground sausage, break it up with a spoon as it cooks. Cook until no longer pink. This is a classic sausage and peppers recipe.
  4. If using, pour in white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Let simmer for a minute or two until the alcohol evaporates.
  5. Stir in crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste.
  6. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour, allowing the flavors to meld. If using sausage links, after about 15 minutes, remove them and slice them, then return them to the sauce to finish cooking.
  7. Serve sausage and peppers on crusty rolls, topped with Parmesan cheese and fresh parsley, or as a main course alongside pasta or polenta.