Prep the onions, peppers, and garlic

Brown up the sausages: get out a walled pan, put a tablespoon of olive oil in it and place it over a high heat. After the pan has heated up for a minute, toss in the sausages and brown them up for about 10 minutes. Once all the sausages are properly browned, take them out of the pan and set them aside on a plate.

Saute the onions and peppers: Add a little more olive oil, until the entire bottom of the pan is covered in oil. Return the pan to a medium heat over your stove, and add the minced garlic and crushed red peppers. Let these cook in the oil for a minute, stirring often so that they don’t blacken up. Then quickly toss in the sliced bell peppers and onion, and stir all of the ingredients together. Saute all of these ingredients for about five minutes, or until the onions become translucent.

Deglaze with wine and add tomatoes: Once the onions have become translucent, toss in the cup of wine and deglaze the pan for a couple of minutes, and until the wine has reduced by half. Then add the can of crushed tomatoes, along with a half cup of water, a teaspoon of salt, and the dried oregano and rosemary. Stir all of this together and let it come to a simmer.

Add back the sausages: Once the sauce has come to a simmer, add back the browned sausages, and let them cook in the sauce (covered) for 20 minutes. After 20 minutes the sausages should be perfectly cooked, and the sauce should have developed a nice flavor.