2 pounds Italian sausage (buffalo-pork in this case)

3 large red peppers, seeded and sliced

2 large portabella mushrooms, sliced

1 large onion, sliced

1 glove garlic crushed

1 tsp basil

1 tsp rosemary

1 tsp thyme

1/2 cup chicken broth

4 tbsp olive oil

Cook the sausage by simmering in water and then slice into 1/2 inch thick slices. In a large frying pan, heat olive oil to shimmering and add the garlic, onions, and spices. Cook 30 seconds, add the mushrooms, pepper, and onions. Cook until onions start to soften. Add sausage and toss. Add chicken broth and cook covered 5 minutes. Uncover and reduce if necessary. Serve with garlic bread.