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I couldn't find the rachel ray recipe that inspired me, but it's basically sausages braised in red wine. I didn't use peppers, cheese or oregano, just plenty of garlic and onion, black and red pepper. Brown the sausage then cover with wine, simmer - the sausages absorb the wine and turn deep purple! Make sure not to overcook the turkey sausage as it cooks faster than pork. Definitely stir some butter into the sauce before serving. Goes well with mashed potatoes. Might try adding mushrooms next time.
photo from: http://lincolneats.blogspot.com/p/news.html
Store brand Hot Italian Sausage (doesn't matter what kind in other words) - 1 lb is good (6 to 8 links)
garlic - 4 cloves chopped course
white onion - 1 medium size cut in half slices and broken apart
Green, Red and Yellow pepper slices - 1/2 cup
Oregano - 1 tblspoon
Red wine - 1 to 1 1/2 cups - enough to cover the sausage
Crushed Hot Pepper - enough to sprinkle over the mixture - to your own heat level
Olive Oil - to just coat the bottom of the baking pan
Parmesan cheese grated ~ 2 or 3 tblspoons
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