Directions

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1. Remove all the seeds from the peppers and along with the onion, thinly slice into uniform strips.

2. Pre-heat a large heavy bottom sauté pan or enameled Dutch oven over medium heat.
3. Add 1 Tbsp. olive oil to the pre-heated pan and add the Italian Buffalo Sausage links and gently brown on one side.
4. Add the 3/4 cup of water to the pan and gently poach the sausages until just barely set/cooked and water is evaporated. Flip and finish browning on the other side. Remove to a plate and hold warm.
5. In the same pan, add remaining olive oil and raise heat to med-high and add the sliced peppers and onions.
6. After 10 or so minutes the peppers and onions should begin to soften and caramelize, at this point add the sliced garlic and cook for 5 more minutes, stirring frequently so as to not scorch.
7. At this point add the sugar, red wine and red wine vinegar and reduce heat to medium and cook until the wine is reduced by half.
8. Season with salt and pepper to taste.
9. Add sausages back to the pepper and onion mixture and warm sausages back through.
10. To finish, warm individual serving plates or a family style platter and portion out the soft ricotta polenta (recipe in comments below), sausages, pepper & onions, a little extra Parmesan cheese, some fresh basil and a drizzle of olive oil. Enjoy!

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1. Bring milk and salt to a boil

2. Gently stir in the polenta so as to not create lumps!

3. Reduce heat to medium-low and stir polenta until cooked through, approximately 30 minutes.

4. When polenta is fully cooked and soft, turn off heat and fold-in the ricotta and Parmesan cheeses until well incorporated. Hold warm until ready to serve!