Chicken Sausage, Peppers, and Onions in Tomato Sauce

Oh man. I don’t know why I ever try with other comfort food. Sausage, peppers, and onions wins every time. Tell me something about this classic dish that doesn’t totally satisfy? You can’t. It’s so good. And you can go super simple-traditional, or you can get fancy and creative and it’s still going to hit the nail on the head! This version is warm and balanced with sweet and savory, and works great in a sub roll, over rice, topping creamy polenta, or even on its own. And bonus: one pot wonder! Here you go.

WHAT YOU NEED
* 4-5 precooked chicken sausage links, whatever flavoring you prefer
* 2T olive oil
* 3 bell peppers, whichever colors you prefer, sliced into 2-in. strips
* 4-5 cloves fresh garlic, sliced thin
* 1 large sweet vidalia onion, halved and then sliced into thin half rings
* 15oz. can crushed tomatoes
* 1T dried oregano
* 1/2C Marsala wine
* 1t salt

WHAT TO DO
Heat the olive oil over medium-low heat in a large high-sided pan. Add the sausage and brown lightly for a few minutes, rotating frequently.

Add the peppers and onions and sauté several minutes, tossing often and allowing the vegetables to soften and begin to seat slightly. Add the garlic and stir to combine. Cook another 1-2 minutes.

Add the Marsala wine and scrape the pan to pick up any bits stuck to the bottom. Reduce the liquid by half, then reduce heat to low and add the crushed tomatoes, oregano, and salt. Cover and simmer on low 10-15 minutes. Serve and enjoy!

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