Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook).
In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside.
Increase heat to high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly blackened, stirring often. Add garlic and cook for 1 more minute.
Add red wine, scraping bottom of pan with a wooden spoon to release blackened bits. Simmer wine until reduced by half.
Add Italian seasoning and crushed red pepper flakes. Stir well to combine. Add sausages. Bring to a simmer then reduce the heat to low. Cover and simmer until peppers are soft and sausages are cooked through, about 10 minutes.
If the oil crackles and sizzles too much while sausages cook, reduce heat slightly.Store the cooked mixture in your refrigerator for about 3 days.Serve over pasta, polenta, potatoes, or on top of warm hoagie rolls.Disclosure: This recipe was created for Holland House Cooking Wines. All opinions are my own.
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