Well, I promised to post this recipe at the request of some of the DishingwithDiane followers.

This is another staple of my Italian cooking; and I make this quite often in the Summer.

Great on a hero, or with polenta.

I hope you try it and enjoy!

Until my next post, stay well and make every day a celebration!

Diane

Sausage and Peppers

Serves 4

Ingredients:

1 large skinny sausage ring- I use parsley & cheese (or 1 lb. sausage- sweet, hot, mixed- your choice)

¼ cup olive oil

2 yellow onions, sliced

5- 6 sweet bell peppers – mix of colors, sliced

5 or more cloves of garlic- minced

Kosher salt and fresh ground black pepper- approx. 1 tsp each

½ tsp dried oregano

¼ tsp. red pepper flakes

2 tsp. garlic powder

½ cup fresh basil or parsley, chopped – your choice

3 tbsp. tomato paste (regular or spicy)

1 cup white wine

Optional Additions:

2 cherry peppers in the jar, finely diced

2 sweet peppadew peppers (found in an Italian deli), diced small

4 sundried tomatoes-diced

Directions:

Heat the oil in a large skillet over medium heat. Add the sausage ring and cook until light brown on both sides, about 8-10 minutes. Remove from the skillet and set aside.

Add the peppers, onions, salt, red pepper flakes and black pepper to the skillet and cook until they pick up some color and soften, about 5 minutes. Add the oregano, garlic powder and garlic and cook for another minute

(Add any pepper additions at this time)

Make room in the center of the pan and add the tomato paste and stir for a few minutes to toast the tomato paste; then mix it well with the peppers and onions.

Add the white wine, ½ cup chopped fresh basil or parsley. Stir to combine and scrape the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausage into 1 inch piece and add the sausage back to the pan and stir to combine.

Cook until the sauce thickens, about 20 minutes.

Can be served in a bowl or on a toasted hero roll. Serve immediately.

*Can also be served with polenta