Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced (about 1 1/2 cups) (175g)
  • 2 bell peppers (1 red, 1 yellow or green), thinly sliced (about 3 cups) (350g)
  • 1 pound Italian sausage (sweet or hot, or a mix), cut into 3-inch lengths (450g)
  • 1 (28 ounce) can crushed tomatoes (795g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish (15g)
  • 4 hoagie rolls, split lengthwise
  • 2 tablespoons butter, softened (30g)
  • Grated Parmesan cheese, for serving (optional) (to taste)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and sauté until softened and slightly caramelized, about 8-10 minutes.
  2. Add sausage pieces to the skillet and brown on all sides.
  3. Pour in crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the sausage is cooked through and the flavors have melded. The internal temperature of the sausage should reach 165°F (74°C).
  4. While the sausage and peppers simmer, preheat the oven broiler (high setting). Butter the inside of each hoagie roll. Place the rolls, cut-side up, on a baking sheet. Broil for 1-2 minutes, or until lightly toasted. Watch carefully to prevent burning!
  5. Spoon the sausage and pepper mixture generously into each toasted hoagie roll. Garnish with fresh parsley and Parmesan cheese (if using). Serve immediately.