I cannot tell you how many of these I had growing up. There were invariably sold at either Fireman's Carnivals or Wedding Receptions held at the local VFW. They are also a staple at the Steeler Tailgating celebrations.They're also quite tasty on a cold winter afternoon.

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 2 cloves garlic, minced
• 2 pounds Italian hot sausage, cut into 6 inch lengths
• 2 cups marinara
• 1 14 oz can canned diced tomatoes, drained
• Parsley
• Basil
• Salt and pepper to taste
• 8 corn dusted French Buns

Place a large stock pot over medium heat. Place in butter and olive oil and allow the butter to melt. Place the onions, peppers and garlic, and cook until the onions start to get soft (about 5-7 minutes).

Place the sausage among the peppers and onions, and allow to brown on both sides. This will take about 10 - 12 minutes altogether.

While the sausages are browning in the stock pot, in a small sauce pan pour the two cups of marinara over medium heat. In a food processor, pulse together the can of tomatoes, parsley and basil. Mix the pureed tomatoes with the marinara. Pour the tomato mixture over the sausages, and cover the stock pan. Lower the heat to medium low and allow to simmer for approximately one hour.

Slice open the bun, add some sauce, peppers and onions, and add the sausage.

Serves 8