I first remember having this dish at one of Nana’s Christmas Eve dinners. Because it was Christmas Eve, no meat was allowed, so she served the dish without the sausage. Either way, it’s a great and a wonderful accompaniment to any type of pasta. — Abby Butler
1−1½ lbs sausage
2-3 green peppers, seeded and sliced
1 large onion, sliced
1 lb mushrooms, sliced
¾–1½ c red wine
Sauté the sausages in a frying pan until evenly browned. Prick the skins to release the fat. Drain fat, returning sausages tot he pan. Add peppers, onions, and mushrooms and wine. Cook slowly over medium heat stirring occasionally. Be sure to scrape up browned bits from bottom of pan, gives great flavor. Add more wine as necessary. When done, the wine should have reduced to a syrupy type of sauce. Serve hot. Generally, it takes about 30 minutes for the sausage to cook completely.
Note: It’s okay to omit either the mushrooms or the onion; this is actually a very versatile recipe. You could add whatever you want. Red peppers would add color, although Nana always used green peppers.