Famous Sausage & Peppers

Thanks to our friend Joey who supplied certain exotic ingredients from a faraway land (Memphis) I was able to make my famous sausage and peppers tonight, as famously seen on Maud Newton's "blog." Looking back, I notice some mistakes in the recipe as originally recorded for posterity. 1) Don't let the garlic get brown and bitter! Are you crazy? Add it AFTER the peppers and onions, and let it get a deep golden color, but not brown. 2) Yes, ALWAYS add dried basil after you add the tomatoes. 3) Put some sugar in there, too! People like sugar. 4) Kelly Hogan is the one who told me to scrape the brown bits off the inside of the pot into the sauce. Why didn't I give her credit?