Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound bulk sweet Italian sausage
• 1 clove garlic, minced
• 1 yellow onion, slivered
• 1 small green bell pepper, stemmed, seeded and sliced lengthwise
• 1 small red bell pepper, stemmed, seeded and sliced lengthwise
• 1 teaspoon smoked paprika
• Pinch chile flakes
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• One 14.5-ounce can diced tomatoes with liquid
• 4 cups cooked white rice
• 2 tablespoons thinly sliced fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup jarred oil-packed giardiniera (pickled Italian vegetables), drained and roughly chopped
• Aged provolone, for grating

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Instructions

1. Heat the oil in a large skillet over medium heat. Cook the sausage, breaking up with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the meat to a bowl.
2. Add the garlic, onion, green pepper, red pepper, paprika and chile flakes to the pan. Cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring, until the paste begins to caramelize, 2 to 3 minutes. Pour in the wine and cook until nearly evaporated, about 1 minute. Add the tomatoes with their juices and simmer until very thick and the liquid is evaporated, 6 to 8 minutes.
3. Stir the cooked sausage into the peppers and onions along with the rice, basil and parsley. Cook briefly until heated through.
4. Divide the mixture among 4 shallow bowls. Scatter about 1/4 cup of the chopped giardiniera over the top of each and garnish each bowl with some grated provolone. Serve immediately.