Begin by peeling and cutting your potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring the pot to a boil over high heat and cook for about 15-20 minutes, or until the potatoes are fork-tender.

In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the Italian sausage links and brown them on all sides for about 8-10 minutes. Once fully cooked, remove the sausages from the skillet and let them cool slightly before slicing them into ¼ inch pieces.

Using the same skillet, add a little more olive oil if necessary, and heat it over medium heat. Add the sliced green and red peppers along with the diced yellow onion. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Once the vegetables are ready, return the sliced sausages to the skillet. Pour in the cooking white wine to deglaze the pan, scraping up any browned bits. Then, add the fire-roasted diced tomatoes, tomato paste, tomato sauce, water, Italian seasoning, sugar, salt, and heavy cream. Stir well to combine.

Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes. Stir occasionally.

While the sauce simmers, drain the boiled potatoes and return them to the pot. Add butter, a dash of salt, and pepper. Use a potato masher or a ricer to mash the potatoes until creamy.

To plate, scoop a generous portion of fluffy mashed potatoes onto each plate. Top it with a hearty scoop of the creamy sausage and peppers.