1. Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
2. Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
3. Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
4. Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.

As with all recipes I had to add my own touches to suit my family.

I added 2 tablespoons of minced garlic with the onions as we are a family big on flavor and garlic.   Because my sausage was very lean there was almost no fat in the pan so I added 2 tablespoons of olive oil before adding the onions.  I did cook the stew down a bit longer than recommended as tonight was a dance class night so everyone was ready to eat at different times.  The longer the stew sat the better it tasted as the flavors melded together.

I served the dish over egg noodles for us and for my gluten-free son I served it over rice noodles.

Another hit.  My son asked to take the leftovers for lunch at school.  This was a wonderful quick, easy and an easy recipe to adapt for my gluten-free son.