- 3 tablespoons olive oil, divided
- 2 medium onions, thinly sliced
- 3 bell peppers (1 orange, 1 red, 1 green), thinly sliced into strips
- 1 teaspoon sugar
- 1/2 teaspoon sweet paprika
- 1 pound fully cooked sausage, such as linguiça or kielbasa, cut in half lengthwise and crosswise into 6-inch-long pieces
- 1 cup dry red wine
- 2/3 cup Kalamata olives, pitted
- 1 baguette, halved lengthwise, cut crosswise into quarters
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add peppers and sauté until lightly browned, about 6 minutes. Sprinkle mixture with sugar and paprika and sauté 1 minute. Using slotted spoon, transfer mixture to plate; leave drippings in skillet.
- Add remaining 1 tablespoon oil to drippings in skillet. Add sausage and cook over medium heat until browned and heated through, turning occasionally, about 5 minutes. Transfer sausage to plate with pepper mixture.
- Add wine to skillet; boil until reduced by half, scraping up browned bits, about 3 minutes. Return sausage and pepper mixture to skillet; stir in olives. Cook until heated through, about 2 minutes.
- Place baguette quarters on each of 4 plates; fill with sausage mixture, spooning juices over each, and serve.