my first thought was sausage, peppers, onions, and garlic heroes.
brown sausage in evoo, set aside. in the same pan, brown some ringed onions, add strips of peppers and a few cloves of sliced garlic in evoo. as soon as the garlic begins to get color, add a little red wine (or water) to deglaze the fond on the bottom of the pan, add a coupla bay leaves, some parsley, and a tsp or two of fennel seeds. add a little tomato sauce, then put the sausage back into the pan. simmer for a few minutes, stirring occasionally to let the sausage cook all the way through. thicken the sauce with a tbsp of tomato sauce if needed.
serve on split, toasted garlic bread. (mince garlic, mash with butter, spread on bread and put under broiler to toast.)
i also like to top it with grated mozarella and put back under the broiler to melt. yummmmm.