Sausage, Onion and Peppers

Method

1. Slice the red onion into strips, not too thin.
2. Peel and finely chop the garlic clove.
3. Prepare the sausage: for the second course, leave whole and cut into pieces; for the first course, remove the casing and cut into small nuggets (like polpettine).
4. Clean the peppers and slice them into thin strips.
5. Halve the cherry tomatoes.
6. Optional: chop fresh chili pepper.
7. Heat olive oil in a wide pan over high heat. Add the garlic and chili pepper.
8. When the garlic starts to sizzle, add the sausage pieces. Brown well on all sides.
9. Deglaze with dry white wine and cook until the alcohol has evaporated.
10. Add all the onion and sauté over high heat until softened.
11. Add the peppers and a pinch of salt. Stir well.
12. Add the halved cherry tomatoes. Stir to combine.
13. Cover, reduce heat to low, and simmer for 20 minutes.
14. After 20 minutes, uncover. For the second course, serve the sausage, peppers and onion directly with bread.
15. For the first course: if using pasta, cook the pasta al dente in salted boiling water. Meanwhile, continue reducing the sauce uncovered over low heat until thickened.
16. Drain the pasta and transfer to the pan with the sauce. Add grated pecorino cheese (or parmesan) and toss well.
17. Serve immediately, optionally with extra cheese and bread.