3 tablespoons extra-virgin olive oil, divided
1 pound fresh mild and hot Italian sausages
3/4 pound large mushrooms, quartered
1 medium onion sliced
8 Roma tomatoes, chopped
1 green pepper, sliced
1 red pepper sliced
1/2 cup dry red wine
3 large garlic cloves, minced
1 teaspoon oregano
½-teaspoon fennel seed
1 teaspoon hot red pepper flakes
1/2 cup coarsely chopped fresh basil
Angel hair pasta
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add sausages to skillet. Sauté until brown on all sides. (about 6 minutes) Transfer sausages to bowl.
Add mushrooms, peppers, onions and fennel to skillet. Sauté until tender, about 3 minutes; add to bowl with sausage. Add remaining 1-tablespoon oil to skillet; add tomatoes, red wine, garlic, and crushed red pepper and oregano. Cover, reduce heat to medium, and cook until tomatoes soften, about 7 minutes. Lightly crush half
of tomatoes. Reduce heat to medium-low. Add sausage and vegetables. Simmer uncovered 20 minutes.
Season with garlic salt and pepper if needed.
Serve over angel hair or rigatoni pasta