italian sausage and bell pepper paella

2 links hot and/or sweet Italian sausage
1/2 red bell pepper, cut into 1/2-inch-wide strips
1/2 yellow bell pepper, cut into 1/2-inch-wide strips
1 small onion, cut into 1/2-inch wedges
1/2 tablespoon olive oil
3/4 cup Arborio or other medium-grain rice or converted rice
1/2 cup dry white wine
1 cup drained canned tomatoes, chopped coarse
1 1/2 cups chicken broth

Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and broth bring to a boil, stirring to loosen brown bits. cover and simmer for 25 minutes, or until most liquid is absorbed. Season with salt and pepper