Sausage, Peppers and Onions

So yummy! A little different way to make Sausage, with a flavor you don't want to miss. This recipe comes from Lidia Bastianich who is part owner of Eately, Becca in New York City and other restaurants across the country.  

If you do go to New York city, got to Becco on Restaurant Row!

• 8 LINKS HOT ITALIAN SAUSAGE (ABOUT 1 1/2 POUNDS)
• 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 2 LARGE SWEET ONIONS, THICKLY SLICED
• 1 RED BELL PEPPER, THICKLY SLICED
• 1 YELLOW BELL PEPPER, THICKLY SLICED
• 1 ORANGE YELLOW BELL PEPPER, SLICED
• 6 GARLIC CLOVES, CRUSHED AND PEELED
• KOSHER SALT
• 1 TABLESPOON TOMATO PASTE
• 3/4 CUP DRY WHITE WINE
• 1/2 CUP CHOPPED FRESH BASIL

Prick the sausages all over with a fork. Heat the olive oil in a large skillet over medium-high heat. Brown the sausages all over, 5 to 6 minutes, and remove them to a plate. Add the onions, peppers, and garlic to the skillet; season lightly with salt. Cover, reduce the heat to medium, and cook until the peppers are wilted, about 8 minutes.

Make a space in the pan, and add the tomato paste there. Toast the tomato paste in that spot for a minute; then stir it into the vegetables. Add the white wine, and bring it to a simmer. Add back the sausages, and adjust the heat to a gentle simmer. Simmer, turning the sausages occasionally, until they are cooked through, 8 to 10 minutes. Increase the heat to reduce any juices in the pan and glaze the sausages. Stir in the basil, and serve.