Italian Sausage with Peppers & Onions

I like using Italian turkey sausage for this recipe; it's less greasy than traditional pork sausage and a lot more friendly to the waistline! The addition of Marsala wine gives an interesting flavor twist to the finished product.

Italian Sausage with Peppers & Onions

Serves 6

1 (20 oz.) package Italian turkey sausage links, hot or sweet

Olive oil

1 large yellow onion, peeled and sliced

2 green peppers, cleaned and sliced into strips

1 red pepper, cleaned and sliced into strips

2 cloves garlic, minced

salt and pepper

1 T. tomato paste (I use the double concentrate that comes in a tube)

1/2 cup dry Marsala wine

1 (14.5 oz) can diced tomatoes

1/2 t. dried oregano

1/2 t. dried basil

red pepper flakes, to taste

Heat a large skillet over medium high heat.  Drizzle a small amount of olive oil into the heated pan and add sausage.  Brown well on all sides for about 7 to 10 minutes. Remove sausage from skillet and transfer it to a plate lined with paper towel; set aside.  

Add a little more oil to the skillet if needed and add the onions and peppers.  Saute the vegetables for about 5 minutes, until they begin to soften.  Add the garlic and saute for another minute or two, or until garlic is fragrant.  Add a little salt and pepper and mix well.

Add the tomato paste to the skillet. Let it cook undisturbed for a minute or so, then stir into the vegetables. Add the wine, scraping the brown bits from the bottom of the skillet with a wooden spoon. Allow to cook a minute or so, then add the canned tomatoes and remaining spices.

Cut the sausages into bite-sized pieces and return them to the skillet.  Bring the mixture to a boil as you mix the ingredients together, then reduce heat. Allow to simmer uncovered for about 20 minutes, until the sausage is cooked through and the sauce is at desired thickness.

Add more salt and pepper if needed, before serving.

7 WW points/serving