1Add evoo in a deep large skillet, medium heat, Brown and crumble sausage (not to fine). Drain sausage on paper towels. Add evoo than add garlic, peppers, and onion, cook till tender. Add tomato paste and stir.
2Add 1/2 cup red or white wine and tomato sauce. Stir than add sausage back. Add a few torn leaves of basil. Season with salt and pepper. Simmer to combine. At this point you can cool and store for a make ahead meal.
3To serve bring the chicken or beef stock to a boil, reduce to simmer and add rice, cover approximately 17 minutes. Stir in butter and cheese.
4Top with sausage and peppers. Add parsley if desired.Great with crusty hot bread.