Recipe: Italian Sausage, Pepper and Onion Hoagies

ITALIAN SAUSAGE, PEPPER AND ONION HOAGIES

1 tablespoon olive oil
1 1/2 pounds Italian sausage, cut into 3-inch lengths
3 bell peppers, cored and sliced thin
1 onion, sliced thin
1 tablespoon tomato paste
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup water
1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
1 tablespoon sherry vinegar
Salt and ground black pepper (to taste)
4 submarine sandwich rolls (for serving)

Brown the sausages: Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown sausages lightly on all sides, about 3 minutes total. Transfer to plate and set aside.

Pour off all but 1 tablespoon fat from skillet. Add bell peppers and onion and return to medium-high heat until peppers begin to soften, about 5 minutes.

Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.

Stir in wine, water and oregano, scraping up any browned bits, and bring to simmer. Nestle sausages into vegetables, cover and reduce heat to medium-low. Cook until sausages are no longer pink in center, 10 to 12 minutes.

Stir in vinegar and season with salt and pepper to taste. Divide sausage mixture among rolls and serve.

Makes 4 servings
Adapted recipe from source: The Best 30-Minute Recipe by Cook's Illustrated Magazine