Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, thinly sliced (approx. 200g)
  • 2 bell peppers (any color), seeded and thinly sliced (approx. 400g)
  • 1 pound Italian sausage (sweet or hot, your choice!), (450g)
  • 1/2 cup dry white wine (120 ml) (optional, can substitute with chicken broth)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 4 crusty Italian rolls, split
  • Optional toppings: Grated Parmesan cheese, chopped fresh parsley, marinara sauce

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onions and peppers and sauté until softened and slightly caramelized (about 10-15 minutes), stirring occasionally. Season with salt and pepper.
  2. Add the sausage to the skillet. Cook until browned on all sides, turning occasionally. If using whole sausages, you can either slice them before cooking or cook them whole and then slice them after they are cooked (your preference).
  3. If using white wine, carefully pour it into the skillet. Scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
  4. Add the diced tomatoes, oregano, and basil. Stir to combine. Bring to a simmer, reduce heat to low, and cover. Cook for 15 minutes, or until the sausage is cooked through and the flavors have melded. Ensure sausage reaches an internal temperature of 165°F (74°C).
  5. Spoon the sausage and pepper mixture onto the split Italian rolls.
  6. Top with your desired toppings (Parmesan cheese, parsley, marinara sauce) and serve immediately.