Cornelios and Sausage Peperonata

Finely chop a mixture of garlic and onion and sauté them in a frying pan with a little oil. Add the sausage cut into small pieces, brown it well and then drizzle with a dry white wine. Once the wine has evaporated, add the Cornelios that you have previously washed, dried and cut into strips. Chop up the tomatoes, put them in the pan with the sausage and cook with the lid on. After abound 15 minutes, take off the lid to let the liquids evaporate and put in salt and pepper to taste. Just before taking the pan off the heat, add the chopped basil. Serve the peperonata with slices of homemade bread.