Peppers, Onions and Sausage
Don't wait for summer festivals to arrive to eat this street food staple served on a roll or plated with pasta.
Prep time: 20 minutes
Total time: 1 hour 15 minutes to simmer
Yield: Feeds 4 to 6
Red Pepper Red Sauce
- 2 tbs. olive oil
- 1 lb. Italian sausage
- 1 yellow onion, sliced
- 4 garlic cloves, peeled and sliced
- 1 red bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 yellow pepper, sliced
- 1/4 teaspoon salt
- 1 tbs. dried oregano
- 1/2 cup dry red wine, like Cabernet Sauvignon
- 1 tbs. port or sherry
- 15-oz. can crushed tomatoes
- Salt and pepper to taste
Add olive oil and sausage to large skillet over medium heat. Brown sausages on each side, turn periodically to prevent searing. Cook for about 10 minutes. Remove sausages from skillet.
Increase heat, add onion, garlic and peppers. Using a wooden spoon, evenly coat vegetables with oil. When veggies soften, add salt and dried oregano. Stir until fragrant, about 1 minute.
Add wine and port, let liquid reduce by half, about 10 minutes. Then add crushed tomatoes, stir and return sausages to pan. Cover and simmer for about 20 minutes more.