Patio Daddio BBQ - Musings of barbecue, cooking, and life -- served hot, fresh and saucy

Of course, this would undoubtedly be better with grilled sausages, but I stayed indoors this time.

Ingredients
5-6 Sweet Italian sausage links
5-6 Hearty hoagie rolls
3 cups Your favorite spaghetti/marinara sauce
10-12 slices Provolone, mozzarella, or pepper jack cheese (two per sausage)
1 Green bell pepper, sliced to 1/4"
1 Red bell pepper, sliced to 1/4"
1 med Yellow onion, sliced to 1/4"
2 cloves Garlic, minced or pressed
Oil
Kosher salt
Pepper

Method
Heat a large skillet over medium-high heat.

When the pan is hot, add about one tablespoon of oil and let it heat a few seconds.



Add the peppers to the pan and cook about five minutes, tossing occasionally.

Add the onions and continue cooking about five minutes, tossing occasionally.

Season with a dash of salt and pepper during about the last minute of cooking.



Remove the pepper and onion mixture to a heat-safe container and set aside.

Return the pan to the heat and add a little more oil.



Add the sausages to the pan and cook for about three minutes.



Turn the sausages over, and cook for approximately three more minutes.



Turn the sausages over, add about 3/4 cup water to the pan.



Continue cooking until almost about half of the water has been evaporated.



Add the spaghetti sauce and garlic to the pan, and reduce the heat to medium.



Add the pepper and onion mixture to the pan, and stir to combine.



Continue cooking until the sauce is reduced by about half.



Slice the hoagie rolls and line each with two slices of pepper jack cheese.

Slice each sausage lengthwise, put it in the bun, and pour on the veggies and sauce.

Add a little crushed red pepper if that's your thing (it's certainly my thing).

Don a bib and enjoy!