Sausage and peppers Lite

2 Tablespoons olive oil

4-5 (sweet or hot) Italian Chicken sausage links

1 large yellow onion, sliced

2 yellow bell peppers and 1 Red, sliced into strips

2 garlic cloves, minced

1/2 cup Red or white Wine

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

Thin spaghetti

Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook).

In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside.

Increase heat to high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly blackened, stirring often. Add garlic and cook for 1 more minute.

Add red wine, scraping bottom of pan with a wooden spoon to release blackened bits. Simmer wine until reduced by half.

Add Italian seasoning and crushed red pepper flakes. Stir well to combine. Add sausages. Bring to a simmer then reduce the heat to low. Cover and simmer until peppers are soft and sausages are cooked through, about 10 minutes.