2 lb. Italian sausage (sweet or hot)
1 lb. fresh mushrooms, sliced (optional)
2 green peppers, sliced & seeded
1/2 tsp Italian seasoning (basil, oregano, rosemary)
1 large onion, sliced
4 cloves garlic, minced
large pinch hot red pepper flakes
1/2 cup red burgundy or Marsala wine (optional)
1 (28 oz.) can sliced tomatoes (or whole tomatoes, diced)
1 cup grated cheese (Romano or Parmesan)

Steam sausage (in a small amount of water, covered) 10 to 15 minutes. Remove sausages from skillet, and drain skillet. Add a small amount of olive oil, cut sausage links into 3 pieces.

Brown and remove from skillet. Add peppers to the same skillet (do not rinse), stirring quickly as peppers will stick.

After 3 minutes, add onions, garlic and mushrooms (or zucchini - see below). Sauté until onions are transparent (do not allow garlic to brown. Add a 1/2 cup of red wine (or chicken broth or water), scraping pan as you stir. Add a few drops of olive oil, if needed.

Add tomatoes, salt and pepper to taste. Add cheese and stir before serving.

Place in a large bowl and top with a little extra grated cheese. Serve with Italian bread or as a sandwich on sub buns.

VARIATIONS:

1: When adding the peppers, add zucchini cut into 3/4-inch cubes.
2: Serve over your favorite pasta.

Submitted by: CM