Sausage, Peppers and Onions

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i made this last night for my family. Husband had 2 helpings and teenager who said she wasn't hungry had 2 helpings. We are not Italian but, I sure felt like I was cooking from the old country. great recipe. I will make again for the family and for pot lucks at work....

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do i drain the oil out of the pan after cooking the sausage?

i doubled the meat and it seems no where done after 10 min...is it supposed to be done or will it cook more later?

more details and i would give this a five ...but i am not done yet

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Eh, this was pretty good, but now let me give you my family's recipe in this review space for absolutely no reason. Just joking. Actually this is a classic and delicious recipe for Sausage and Pepper Sandwiches. Great mix of intense flavors with a slight kick (I definitely recommend using the red pepper flakes. That kick from the flakes and the red bell peppers combined with the sweetness of the onions, basil and sausage (on one occasion I couldn't find sweet Italian turkey sausage so I went with hot, which added even more kick, plus the extra note of the Marsala wine - all of this conspires to make one amazing sandwich. I lightly toast the sandwich rolls before loading 'em up, gives them some bite and makes them easier to eat. Also great on its own in a bowl.

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This is a very flavorful and colorful recipe. In various occasions, I have prepared it for my family and everyone loves it. I prepared it as is as no changes are necessary. I will continue to prepare it. Thanks Giada.

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This recipe is the best I have ever had for sausage and peppers. I will definately make it again and again. The flavors that are in this dish are fantastic and my family was thrilled. Thanks Giada!

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Doubled the sausages, vegetables and paste but not the wine and tomatoes and still ended up with much too much sauce to use in a sandwich. Tasted fine, nothing special. I will not make this recipe again.

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I was raised in Brooklyn, NY, in an Irish-Italian-Jewish neighborhood, and here's how we did it based on the Italian families' traditional recipes:

Add about 1/4 cup water to a heavy skillet (we only had cast iron back then. Add sausages (turkey didn't exist then & cover. Steam over high heat until water evaporates, turning frequently. Remove cover. Reduce flame to medium & brown the sausages on all sides, cooking thoroughly; remove from pan. Steam-Fry the green peppers (in a tablespoon or two of olive oil in the same covered skillet until soft; searing/lightly browning them was OK, burning was not. Remove cover & add chopped garlic + 3-5 large tomatoes, sliced into chunks (based on 2-3 lbs. sausage & about 5-10 peppers. Simmer, uncovered, until liquid reduces to almost nothing. Combine this with the sausages (sliced lengthwise. We always ate our 'heroes' on sliced Italian loaves. Leftovers could be refrigerated or frozen. This makes a huge quantity ~ Italian families tended to be large!

The only spice we added was salt (during pepper cooking the sausage flavorings & garlic 'spiced' the meal. Enjoy!

I gave Giada's a 4-star rating because I'm required to list something here, but there's really no review because I haven't tried this one yet ....

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THIS WHAT JUST HAD OUT ON THE GRILL EVERY DOWN TO THE PEPPERS AND ONIONS DONE IN THE GOOD OLD AND I MEAN OLD CAST IRON
SKILLET AND

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Wow Sarah from Portland maybe you can do a show on YOUR 5 star recipe...oh wait, that's right, you don't have a show...nice recipe Giada, my family loved it.

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The only thing I change in this recipe is I use sweet sausage. Everything else is the same. I love this recipe. I use it all the time. My kids don't usually like sausage and peppers but this one they ask for weekly.