Sausage, Pepper and Onion Sandwiches

This is another no-dairy required recipe that we've tried and fallen in love with! It is so super simple to make and so delicious. We had c0mpany over on Sunday and the sausage in particular was a hit. (The picture isn't mine, I had to find one online b/c we demolished the sandwiches before I remembered that I hadn't taken a picture yet!)

• 1/4 cup extra-virgin olive oil
• 1 pound sweet Italian turkey sausage
• 2 red bell peppers, sliced (I used green bell peppers, less lovely, but cheaper . . . )
  
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
  
• 1 cup Marsala wine
• 1 (15-ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, optional
• 4 to 6 fresh Italian sandwich rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. (If you realize mid recipe, like I did, that you're out of tomato paste, pull out a few spoonfuls of the cooking liquid and dissolve a heaping tablespoon of cornstarch into and add it back, it worked wonderfully.)

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise (I cut the rolls 1/2 way through only, like a hotdog bun would be, and it made for a less messy eating experience) . Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.