This recipe was created out of a combination of 3-4 recipes found on the internet. It's quick and easy, not to mention colorful. The fennel seeds are essential to the overall flavor. I generally use Byerly's hot Italian sausage.
 

2 Tablespoons olive oil
1 pound hot Italian sausages
1 Tablespoon minced garlic

2 large onions, thinly sliced

3 Tablespoons tomato paste
3/4 cup dry white wine
1 teaspoon fennel seeds
1/2 teaspoon salt or to taste
1/4 teaspoon white pepper
2 teaspoons Creole seasoning
1 teaspoon ground cayenne pepper

3 large peppers, seeded & sliced (use a combination of red, green, orange/yellow)
 

(click on photo for larger view)

Heat the oil in a casserole or large skillet and cook the sausage and minced garlic for about 3-4 minutes. Pour off most of the fat.  Add the onions and cook for another five minutes. Mix the tomato paste, wine, fennel seeds, salt, white pepper, Creole seasoning and cayenne to blend and pour over sausage mixture. Cover and cook over low heat for 10 minutes. Add the peppers and cook for another 5-6 minutes.

Serve over cooked pasta with Italian or French bread and a green salad. Serves 2-3 if served only with bread, or four if served with pasta and salad as a side dish.