3 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds hot or sweet bulk Italian sausage
4 cloves garlic, finely chopped
3-4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 cans (15 ounces each) or 1 can (28 ounces) crushed or diced fire-roasted tomatoes
1/4 cup parsley leaves, finely chopped
1/2 cup basil leaves, torn
1 cup shredded Parmigiano Reggiano cheese
Heat the EVOO in a deep skillet. Add the sausage and brown for a few minutes, then add the garlic, peppers and onions and cook until soft, 6-7 minutes more.
Deglaze the pan with a little vinegar, stir in the stock and tomatoes and reduce the heat to simmer. Cook for 5 minutes more, then stir in the parsley and basil and serve with cheese on top.