Wash the peppers, cut them in half, remove the seeds and white dividers. Cut the halves into thin strips. Peel the onion, halve and cut into thin slices. Peel the garlic. Cut the sausage into 2 cm thick slices.
Heat some oil in a pot and fry the sausage slices until hot and remove.
Fry the peppers, onion and pressed garlic in the remaining oil for about 5 minutes. Deglaze the vegetables with wine and let it evaporate over a high heat.
Add the tomatoes, salt, pepper, sugar, chilli and 250 ml water to the vegetables and simmer over a medium heat for about 12 minutes. Stir in the sausage and parsley 2 minutes before the end of the cooking time. Season to taste with salt and pepper.