2 lg. (about 1 lb.) red peppers
1 lg. Spanish onion
2 tbsp. extra virgin olive oil
3 cloves garlic, minced
1/4 tsp. dried thyme leaves or oregano
1/2 tsp. dry basil or 10 leaves fresh, minced
6 fresh Italian sausage links (about 1 1/2 lbs.)
1/2 c. water
1/2 c. dry white wine

Cut peppers into 12 wedges. Slice onion into 1/2 inch thick; separate into rings.

In a alrge skillet, sauté peppers in olive oil over medium heat for 5 minutes, stirring frequently. Add onion, then garlic and thyme and basil; continue cooking until onions are translucent.

Meanwhile, place Italian sausage and water in another frying pan. Cover tightly and cook over medium heat for 10 to 12 minutes, turning often to brown on all sides.

Remove cover and continue cooking for 15 to 18 minutes or until cooked through and browned, turning occasionally.

Remove sausage from frying pan, pour off drippings. Increase heat to medium-high; add wine to deglaze pan, scraping up brown pieces. Add vegetables and return sausage to frying pan, stirring to coat with sauce. Continue cookingfor 2 to 3 minutes.