Serves 4

Active time: 35 minutes

Total time: 35 minutes

Though I use hot sausages here, you can use any kind of fresh Italian-seasoned sausage you prefer. Chicken or turkey sausages would lighten this dish up a bit, but take care not to overcook them: they dry out faster than pork sausages. Leftovers work well in a frittata or as a sandwich filling.


  • 8 links hot Italian sausage (about 1 ½ pounds)

    Lidia’s a Pot, a Pan, and a Bowl Lidia’s a Pot, a Pan, and a Bowl Lidia Matticchio Bastianich and Tanya Bastianich Manuali
  • 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 bell pepper, thickly sliced

  • 6 garlic cloves, crushed and peeled

  • Kosher salt

  • 1 tablespoon tomato paste

  • ¾ cup dry white wine

  • ¼ 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.

From Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 by Tutti a Tavola, LLC. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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