Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds)
- 1 large Spanish onion, cut in halved, and cut into 1/4 inch slices
- 1 tablespoon tomato paste
- 2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
- 2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
- 2 poblano peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
- 4 large cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 6 crusty sandwich rolls, toasted
Directions
Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By tprmom_2267271
Wayne, NJ
on October 29, 2011
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Great recipe, my family loved it. The only thing I changed, was that I boiled the sausage for about 7 minutes before I browned it, to make sure it was cooked and get some of the grease out.
By Bukwheat402@aol.com
Gulf Shores, AL
on September 13, 2011
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What happened? This was the worst dinner I have ever made. There is a reference from a reviewer to tomatoes and the sauce being too thin. What tomatoes? Not in this recipe. My dish was dry and inedible.
By ltlwred
Round Lake, IL
on June 08, 2009
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This recipe is very easy to make and tastes great.
The sauce was a little watery so I would make a couple of adjustments
next time: I would drain some of the excess liquid off of the tomatoes and
reduce the wine a little. The cooking time of 20minutes is not sufficeint
to properly reduce unless you cut down on the liquids.
Read all 18 reviews