Sausage, Pepper and Onion Hoagies

For friends with sensitive tummies, I prefer to use a white sauce instead of tomato sauce. Not an alfredo fan? Substitute with your favorite marinara. What’s a football game without a hoagie?! (For a detailed demonstration, please visit the Lowcountry Weekly website or @chefdebbicovington on YouTube to watch this short cooking video.)

1 (20-ounce) package hot Italian sausages

2 bell peppers (green, red, yellow, orange, or a combination)

1 medium sweet onion

1 teaspoon dried oregano

4 hoagie rolls

1 cup alfredo sauce

1½ cups shredded mozzarella cheese

¼ cup shredded parmesan cheese

Dried oregano, to garnish

Slice each sausage into 6 or 7 pieces. Seed and slice bell peppers into thin strips. Halve onion and slice into thin pieces. In a large, dry skillet, over medium heat, cook sausage pieces for 7 to 8 minutes or until they’re browned and cooked through. Remove and drain on paper towels. Leave about 1 tablespoon sausage drippings in skillet. Add peppers and onion and sauté for 5 to 7 minutes or until tender. Stir in 1 teaspoon dried oregano while cooking. Remove peppers and onions and set aside. Preheat oven to 375 degrees. Spray a baking dish with nonstick spray. Spread alfredo sauce on both sides of hoagie rolls. Add sausage pieces, onions and peppers and mozzarella cheese. Sprinkle with shredded parmesan and garnish with a pinch of dried oregano. Place hoagies in oven and cook for 10 to 15 minutes until cheese is melted and sandwiches are warmed through. Serve immediately. Makes 4 large hoagies.