In a drizzle
of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain
the browned sausage on paper towels. Add a couple of turns of EVOO to the pan. Then add the garlic, peppers and onions
and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste
and stir a minute. Next, stir in the wine
and then the tomato sauce. Add the sausage and drippings
back. Add a few leaves of torn basil
. Season with salt and pepper. Simmer
a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.
To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter
and remove from the heat.
Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish