Original Recipe HERE
Everyone needs a Sausage, Peppers, & Onions recipe in their repertoire. A lot of times they're pretty straightforward...the name says it all. But I like it nonetheless, so I'm always happy to dish some up at a potluck or picnic. However, this recipe is definitely the best I've ever had. The first night we had it over pasta, and the next night I chopped up a serving into smaller pieces, warmed it, then toasted it on a sub roll with American cheese. I don't know which way I liked it better. Probably with cheese, because just about everything is better with cheese...but that is nothing against the pasta version. This will be made again and again, as well as passed along to others in recipe exchanges.
4 Italian sausage links [I used chicken]
2 Tablespoons olive oil
1 green bell pepper, sliced into 2 to 3 inch strips
1 red bell pepper, sliced into 2 to 3 inch strips
1 bell pepper of another color (yellow or orange or purple), sliced into 2-3 inch strips
4 garlic cloves, sliced into slivers
1 large onion, sliced into 1/4-inch half-moons
1 can (15 ounce) crushed tomatoes
1 Tablespoon dried oregano
1/2 cup Marsala or red wine [optional; I used Marsala]
1/4 to 1/2 teaspoon red pepper flake
Salt to taste
1) Slice sausages in half, length-wise. Then slice into bite-size slices.
2) Heat the olive oil over medium heat in a large pan that has a lid. When hot, add sausages and brown them slowly (avoid sizzling and crackling). Cook for several minutes, turning occasionally. When the sausages are browned, remove from the pan and set aside.
3) Increase the heat to high and add onions and peppers. Toss so they get coated with the oil and sear, stirring occasionally. Once they're softened, sprinkle some salt on them. Once there's some searing (slight blackening) on the onions and peppers, add the garlic and cook for 1 minute.
4) Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.
5) Add tomatoes, oregano and red pepper flakes, stirring well to combine. Add sausages back in. Bring to a simmer, then reduce heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
Sausage, peppers and onions will keep in the fridge for several days. Serve over polenta or pasta or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
Notes: None. I will make it exactly the same way next time.
* None...pretty much the whole process involves sharp knives, high heat, and oil.