Sausage and Pepper Sandwiches

This was last night's dinner, absolutely spectacular! I was looking for something to make from the stuff in my fridge and when I suddenly had the feeling that It has been years since I had sausage and peppers. A simple iphone search led me to this recipe. It came together fairly easily and I was very pleased with the results. I served it on toasted french bread because that's what I had on hand but I think it would taste even better on a baguette. I wrapped the sandwich in foil to make it easier to eat (I do that with meatball grinders too. I am TOTALLY the type of person to get sauce all over myself when I eat)

Sausage and Pepper Sandwiches
Source: Giada De Laurentiis

Ingredients

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage (I used Mango Chicken Sausage, added sweet flavorings!)
2 red bell peppers, sliced (I had one green and one yellow on hand)
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine (I didn't have Marsala Wine so I subsituted white cooking wine with no problem)
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Directions
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.