Easy Sausage, Peppers, and Onions

Easy Sausage, Peppers, and Onions

Ingredients:

• 2 tablespoons extra virgin olive oil
• 4 Italian sausage links (sweet, hot, or a mix of both)
• 1 large yellow onion, sliced into 1/4-inch half-moons
• 1 green bell pepper, sliced into 3-inch strips
• 1 red bell pepper, sliced into 3-inch strips
• 1 bell pepper of another color (yellow, orange, or purple), sliced into 3-inch strips
  Salt, to taste
• 4 garlic cloves, sliced into slivers
• 1/2 cup Marsala or red wine (optional)
• 1 (15-ounce) can crushed tomatoes
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)

Directions:

1. Brown the sausages: Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. Turn the heat down if they sizzle and crackle too much. Cook for several minutes, turning occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
2. Sauté the onions, peppers, and garlic: Increase the heat to high and add the onions and peppers. Toss to coat with the oil in the pan and sear them, stirring occasionally. Once the onions and peppers soften, sprinkle with salt. After achieving a good sear on the onions and peppers, add the garlic, and cook for one more minute.
3. Deglaze the pan with wine (optional): Add the Marsala or red wine if using. Scrape the bottom of the pan with a spatula or wooden spoon to release all browned bits. Let the wine cook down by half.
4. Simmer all the ingredients: Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer, then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
5. Serve: Serve over polenta, penne pasta, or on a hoagie roll. Sausage, peppers, and onions will keep for several days in the fridge.