Though I use hot sausages here, you can use any kind of fresh Italian-seasoned sausage you prefer. Chicken or turkey sausages would lighten this dish up a bit, but take care not to overcook them: they dry out faster than pork sausages. Leftovers work well in a frittata or as a sandwich filling.
Active Time: 35 minutes
Total Time: 35 minutes
- 8 links hot Italian sausage (about 1 1/2 pounds)
- 3 tablespoons extra-virgin olive oil
- 2 large sweet onions, thickly sliced
- 1 red bell pepper, thickly sliced
- 1 yellow bell pepper, thickly sliced
- 1 orange yellow bell pepper, sliced
- 6 garlic cloves, crushed and peeled
- Kosher salt
- 1 tablespoon tomato paste
- 3/4 cup dry white wine
- 1/2 cup chopped fresh basil
Prick the sausages all over with a fork. Heat the olive oil in a large skillet over medium-high heat. Brown the sausages all over, 5 to 6 minutes, and remove them to a plate. Add the onions, peppers, and garlic to the skillet; season lightly with salt. Cover, reduce the heat to medium, and cook until the peppers are wilted, about 8 minutes.
Make a space in the pan, and add the tomato paste there. Toast the tomato paste in that spot for a minute; then stir it into the vegetables. Add the white wine, and bring it to a simmer. Add back the sausages, and adjust the heat to a gentle simmer. Simmer, turning the sausages occasionally, until they are cooked through, 8 to 10 minutes. Increase the heat to reduce any juices in the pan and glaze the sausages. Stir in the basil, and serve.