2 ½ pounds Italian sweet sausage with fennel (thin rope or links)
3 tablespoons EVOO, divided
4-5 large Cubanelle or darker-green Italian sweet long peppers or 12-16 small, green sweet frying peppers
3 small red onions, thinly sliced
5-6 cloves garlic, thinly sliced
Salt and pepper
1-1 ½ teaspoons sugar
A drizzle of aged thick balsamic vinegar or balsamic drizzle
3 tablespoons sun-dried tomato paste or tomato paste
1 cup semi-dried tomatoes, drained
1 cup red wine
1 cup stock or bone broth, chicken or beef
Serves: 4 to 6
Heat a large cast-iron skillet or deep large nonstick skillet over medium-high heat.
Pierce skins of sausages, brown the sausages in 1 tablespoon of oil for 7 to 8 minutes, turning occasionally, and remove. Reduce the heat slightly, add remaining oil, then add peppers and onions. Soften 5 minutes, then add garlic, salt and pepper and sugar and stir a minute or so. Add vinegar, paste and semi-dried tomatoes and combine. Add wine, reduce to one-third, then add stock and reduce heat to simmer. Return sausages and cook through and reduce and thicken sauce, 12 to 15 minutes. Remove from heat. Serve with bread.