Saute the onion and garlic in the olive oil over medium heat until translucent. Add the sliced red pepper and continue to saute the vegetables over medium to medium-low until the red pepper has softened. Season with red pepper flakes, basil and oregano. Add salt and black pepper to taste. Add the canned tomatoes and with their juices and one cup red wine and stir well to combine. (If you prefer a sweeter sauce, you can add a tablespoon of sugar.)
Bring the sauce to a boil and then reduce the heat to a simmer. Simmer for 10 minutes until thickened. Add the sliced sausage and cook until the sausage is heated through.
Serve over polenta for a comforting meal. Garnish with grated Parmesan cheese.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.