Oh, my, is this good! I serve fettuccine or gnocchi with this dish so there's something to soak up the fabulous sauce!
1 pound Italian sausage, about 8 sausages (I prefer the mild type so the flavors don't clash, but suit yourself.)
1/4 c olive oil (I use less.)
2 medium onions, sliced into strips
2-3 bell peppers, sliced into strips (I use red or yellow. I think green ones are bitter, especially when cooked.)
2 cloves garlic, finely minced or pressed
1 can crushed [stewed] tomatoes
1 T oregano (dried)
1 t basil (dried)
1/2 c sherry (I use the stuff out of a jug from the grocery store.)
1/2 c whipping cream (not whipped)
Place sausage in large skillet with 1/2" water in the bottom. Cook over medium heat until water evaporates. Sausage will brown a bit, so turn them a couple of times to brown them on all sides. (Or, brown the sausages in a little oil and then add the water and continue until the water is evaporated. I've done it both ways.)
Remove sausage. Add oil (I go easy on this) to pan. When hot, add onions and peppers. Sauté until onions are brown. Add tomatoes and simmer about 5 minutes. Add sherry.
Return sausages to pan and cook until sausages are done (poke them with a sharp knife to check the juice color).
Add whipping cream and mix. Let it get acquainted with the rest of the contents of the pan for about 1 minute. Watch! You don't want the cream to curdle, but you want the sauce to be hot. Also, you want plenty of sauce! (If needed, add a little more cream and some water. May need some tomato sauce if the sauce "looks a little too white.")
This serves 8 (one sausage per), but you'll be delighted to have the leftovers!