This recipe is standard. The results solely depend upon the ingredients used. Buy the best sausage, I prefer hot. Red wine instead of white, a half cup - again a good table red not the 2.99 closeout. Olive Oil, not butter - a quality oil - extra virgin, not the dredges of last pressings. Oregano is good, basil is your choice - but fennel, crushed is a must sprinkled over everything as it cooks if the sausage is a national brand or chain store brand 'cause that's where the blandness comes from. Leave the sausage whole and couple with a good Italian hard crust bread/roll or slice to serve over pasta of your choice - but run the pasta through the sausage cooking pan to get all the scraps. If your really brave use any of the hot peppers available as well in conjunction with the red and green bell peppers. Serve with a really good red wine. Finish with a little bit of Italian ice to cool the taste buds
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This recipe is standard. The results solely depend upon the ingredients used. Buy the best...