Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds hot or sweet bulk Italian sausage
• 4 cloves garlic, finely chopped
• 3 to 4 cubanelle peppers, seeded and thinly sliced
• 2 medium-large onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 2 cups chicken stock
• 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
• 1/4 cup finely chopped parsley leaves
• 1/2 cup basil leaves, torn
• 1 cup shredded Parmigiano-Reggiano

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Instructions

1. Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
2. Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.