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1 tablespoon olive oil

20 ounces sweet or hot Italian sausages (about 5 links, keep the casings on)

1 tablespoon butter

1 large yellow sweet onion, sliced

1 red bell peppers, seeded and sliced

1 green bell peppers, seeded and sliced

4 cloves garlic minced 1/2 teaspoon dried oregano

1/2 teaspoon dried basil (or 1 tablespoon fresh basil)

1/2 teaspoon salt

1/4 cup chicken broth or white cooking wine

1 (14 ounce) diced tomatoes, drained (optional) red pepper

1. In a large skillet, over medium heat add the olive oil and brown the the sausages well but not cooking completely through. Set aside to cool slightly, then slice into two-inch slices.

2. In the same pan, melt the butter and add more olive oil if needed. Add the onion and bell peppers to the pan. Cook for a couple of minutes until slightly soft but not completely done. Add the garlic, oregano, basil, salt, chicken broth or cooking wine, and diced tomatoes. Return the sausage back to the pan and cook until sausage is done, covering for a couple of minutes. Serve immediately.

The key is to time it up so you don’t overcook the onions and peppers so that they still have some texture and aren’t completely soft.