Step 1: On the stovetop, heat a large pan over medium heat. In a single layer, add in the sausages. Cook and turn the sausages for a couple of minutes until all sides are brown. Transfer the sausages to a plate when done cooking and set aside. Wipe the pan clean and put it back on the stove still over medium heat.
Step 2: In the same pan, add the olive oil. Once the oil is hot, add the sliced onion and peppers and cook for about 6 to 7 minutes until starting to soften.
Step 3: Add in the minced garlic, salt, and pepper. Stir and continue to cook for a minute more.
Step 4: Now, add in the tomato paste and cook for about 2 to 3 minutes. Make sure to break the tomato paste so it will be incorporated into the other ingredients.
Step 5: Deglaze the pan. Pour in the wine and scrape up the browned bits from the bottom. Cook for another 3 to 5 minutes or until the wine is reduced by half.
Step 6: Stir in the diced tomatoes, parsley, oregano, and thyme.
Step 7: Into 4 to 5 approximately equal-sized chunks, slice the sausages. Add the pieces to the pan and cook for 25 to 30 minutes more until the sausages are completely cooked and the sauce has thickened. Near the end of the cooking time, stir in the chopped basil leaves.
Step 8: Serve the Italian Sausage and Peppers on rolls or over pasta. Enjoy!
Notes:
To prepare the peppers, slice off the very ends, discard the seeds and ribs, and slice into pieces.
For this recipe, I use drier side red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir.
Nutrition Facts:
Calories: 351kcal | Carbohydrates: 14.9g | Protein: 14.3g | Fat: 24.5g | Saturated Fat: 6.7g | Cholesterol: 49mg | Sodium: 901mg | Potassium: 286mg | Fiber: 3g | Sugar: 9.1g | Calcium: 40mg | Iron: 1.4mg
