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1
Preheat the oven to 425F.
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2
Line a baking sheet with foil and scatter the tomatoes on top.
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3
Drizzle with 1 tablespoon oil and season with salt and pepper.
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4
Roast until tender, 15 minutes.
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5
While they cook, in a medium skillet add 1 tablespoon oil, the hot and sweet sausages, and enough water to fill the pan by 1/4 inch.
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6
Bring to a boil, then reduce the heat to medium-low and cook until the liquid evaporates, 10 to 12 minutes.
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7
Cook until the casings brown, 3 to 4 minutes more.
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8
In a large skillet, heat 1 tablespoon oil over medium-high heat.
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9
Add the cubanelle and red bell peppers, onion, salt and pepper, and cook until just tender, 7 to 8 minutes.
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10
Stir in the pickled peppers and their juice.
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11
Remove the sausages from the skillet and cut into chunks.
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12
Add to the peppers and onions.
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13
Pour the white wine into the sausage skillet and, using a wooden spoon, scrape up any browned bits from the bottom of the pan.
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14
Pour into the pepper-onion mixture.
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15
Melt 2 tablespoons butter in the sausage skillet over medium heat.
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16
Whisk in the flour and cook for 1 minute.
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17
Whisk in the chicken broth and cook until reduced, about 2 minutes.
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18
Add the reserved tomatoes and mash them into the liquid; reserve the baking sheet, discarding the foil.
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19
Cover the tomato gravy to keep warm.
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20
In a microwaveable bowl, combine the remaining 2 tablespoons butter, 1 tablespoon oil, and the garlic.
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21
Microwave for 20 seconds.
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22
Brush this garlic butter over the bread, then sprinkle the cheese and parsley on top.
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23
Cut the bread into large cubes.
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24
Arrange bread cubes on the reserved baking sheet and bake for 5 minutes.
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25
Combine the garlic bread cubes with the sausage, pepper, and onion mixture, spoon into shallow bowls, and top with the tomato gravy and the basil.
