Arrange peppers in a single layer in a broiler pan and broil about 1 inch from heat, turning frequently, until skins are blistered and charred on all sides. Transfer them to a paper or plastic bag and let them sweat for 15 to 20 minutes. Using a paring knife, pull or strip off skin and remove seeds and stems. (At this point you may cool, wrap, and refrigerate for up to 3 days; freeze for longer storage..) Cut Italian peppers in half lengthwise, or quarter bell peppers; set aside.

Pierce each sausage in several places with a fork. Place in a 5 to 6-quart Dutch oven and add water to barely cover. Bring to a boil, then reduce heat; cover and simmer until sausages are no longer pink inside (about 20 minutes). Remove from pan; set aside. Discard water.

To the same pan add oil, onion and garlic. Cook, stirring, over medium-high heat until soft. Add tomatoes (break up with a spoon) and their liquid, tomato puree, sugar, basil, and oregano. Simmer, uncovered, stirring occasionally, until thickened (about 20 minutes). Add salt and pepper to taste. Makes 8 servings.