Yield: 6 servings

2 tb Olive Oil Seeded And Diced
12 Stevens Red Hots
3 tb Tomato Paste
1 md Onion, Thinly Sliced
3/4 c Dry White Wine
1 tb Minced Garlic
1 ts Fennel Seeds
2 Red Peppers, Seeded & Sliced Salt
1 Green Pepper
White Pepper

HEAT THE OIL in a casserole or large skillet and cook the red hots for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.