Store brand Hot Italian Sausage (doesn't matter what kind in other words) - 1 lb is good (6 to 8 links)
garlic - 4 cloves chopped course
white onion - 1 medium size cut in half slices and broken apart
Green, Red and Yellow pepper slices - 1/2 cup
Oregano - 1 tblspoon
Red wine - 1 to 1 1/2 cups - enough to cover the sausage
Crushed Hot Pepper - enough to sprinkle over the mixture - to your own heat level
Olive Oil - to just coat the bottom of the baking pan
Parmesan cheese grated ~ 2 or 3 tblspoons
I actually saw something similar in a fantasy/sci-fi book by Stephen Burst which I decided to adapt to real life one night when wanting to do something different to Italian sausage. It is not a warm weather meal.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Serve Red Wine
It's probably too warm.
What to Do with Half a Bottle of Red Wine
Protect your leftovers-- don't leave the bottle on the counter.
The beauty of this colorful meatball recipe is that it can be both a bite-size party appetizer and a hearty main dish. Tex-Mex Meatballs in Red Chile Sauce take their heat from a broiled poblano pepper, and creamy Cotija makes for perfect tacos.