Italian sausage and peppers

I boil mild Italian sausage links in a inch or so of beef broth for about 20 minutes. I keep adding broth as it reduces. I eventually let it boil out and get a good brown on them and a remove them from the pot. Into the pot then goes olive oil, finely sliced sweet onion, yellow, red, and green bell peppers. Once that's reduced and tender, I deglaze with about a cup of Marsala wine, then add minced garlic and one tube (small can) of tomato paste. I cube the sausages into thirds and add back to the pot.

Serve with crunchy bread. I'm sure your pasta would be good also.