I’ve come, finally, to another opportunity to dip into my supply of Marcella’s special sweet pork sausage for an Essentials assignment. Dan kept following his nose into the kitchen until I finally suggested that he just to pour the wine and stay.
The simple instructions call for a large quantity of sliced onion, softened and then browned to a dark golden color. Chopped tomatoes are added. After some cozy time together in the pan, the onions and tomatoes were joined by the peppers and sausage.

I may be a bit dyslexic. I saw the word ‘and’ where Marcella clearly wrote the word ‘or’. As a result I had peeled and sliced both a yellow and a red sweet bell pepper before I realized my mistake. So, I used them both. A bit more pepper than the recipe called for, but I love peppers.

The obvious way to serve this rustic dish is with the perfect comfort food. I sliced the sausage links and arranged them around a mold of polenta, then topped it all with the onion, tomato, and peppers.

We enjoyed our dinner with some equally rustic Vinho Tinto from Portugal’s Douro region.