Once browned, remove the sausages and set them aside on a paper towel-lined plate.
Step 2: Bloom the Garlic and Herbs
With the skillet still warm, add the chopped garlic, Italian seasoning, and fresh basil. Stir gently and let everything cook for about two minutes.
This brief step wakes up the herbs and releases their oils, creating a fragrant base for the sauce. Be careful not to burn the garlic — you want it soft and aromatic, not bitter.
Step 3: Deglaze and Build the Sauce
Pour in the Marsala wine (or chicken broth if you prefer). Use a wooden spoon to scrape up any browned bits from the bottom of the skillet — that’s where the flavor lives.
Add the diced tomatoes, tomato paste, and red pepper flakes. Stir until everything is well combined and slightly thickened.
Step 4: Add the Peppers and Onions
Add the sliced bell peppers and onions to the skillet. Season lightly with salt and black pepper.
At first, it may look like a lot of vegetables, but don’t worry. They’ll soften, shrink, and melt into the sauce as they cook.
Step 5: Simmer
Bring the mixture to a gentle simmer. The vegetables will begin to soften and release their natural sweetness into the tomato-wine sauce.
This is where the kitchen starts to smell like something special.
Step 6: Return the Sausage
Nestle the browned sausages back into the skillet. Reduce the heat to low, cover, and let everything cook together for about 15 minutes.
During this time, the sauce thickens, the sausage finishes cooking, and all the flavors meld into one rich, savory dish.
Step 7: Serve and Enjoy
Serve hot over mashed potatoes, pasta, polenta, cauliflower rice, or inside toasted hoagie rolls.
Add a sprinkle of fresh basil on top if you like — and don’t forget the crusty bread for soaking up the sauce.
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