The combination of sausage and peppers is a welcome weeknight, one-skillet meal. The dish offers a delicious marriage of lush meaty flavors alongside the peppers’ grassy, sweet edge. Many employ hot Italian sausages, and indeed the spicy heat is inviting.

I usually use sweet Italian sausages because children are often at my table. Turkey is frequently my sausage meat of choice. Leftovers are delicious used as a sandwich filling on sturdy buns, or coarsely chopped and scrambled with eggs.

When I have extra mouths to feed, I serve the concoction over cooked smallish pasta such as penne or fusilli, or atop basmati rice or farro. It is also delectable augmented with roasted Baby Dutch Yellow potatoes. Yield: 4 servings 8 Italian sausages, pork or turkey, hot or sweet 3 tablespoons extra-virgin olive oil 2 medium-large sweet onions, thickly sliced 1 red bell pepper, cored, seeded, thickly sliced 1 yellow bell pepper, cored, seeded, thickly sliced 1 orange bell pepper, cored, seeded, thickly sliced 6 garlic cloves, crushed and peeled Kosher salt 1 tablespoon tomato paste 3/4 cup dry white wine 1/2 cup chopped fresh basil 1.

Prick sausages all over with a fork. Heat oil in a large, deep skillet on medium-high heat. Brown the sausages all over, turning as needed with tongs; place sausages on plate.

Do not clean the skillet. Add onions, peppers, and garlic to the skillet; season lightly with salt. Cover and reduce heat to medium and cook until peppers are wilted, about 8 to 10 minut.