Ingredients
- 1 red onion, minced
- 2 red peppers, roasted and cut 1/2-inch slices
- 2 yellow peppers, roasted and cut 1/2-inch slices
- 1 dried ancho chile
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 8 fresh basil leaves, torn
- 1 teaspoon fresh oregano, minced
- 2 pounds sweet Italian sausage
- 2 cups dry red wine
- 28-ounce can whole San Marzano tomatoes, crushed by hand
Directions
Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.
Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.
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By Lia's Mommy
on May 14, 2013
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This is my first time making sausage and peppers and it was better than any I've previously ordered out at any restaurant. I believe the secret is the fresh roasted vegetables. I'm a single mom so I 1/2 the recipe, then roasted and added a zuccini at the same time as the peppers...and I forgot to add the wine. I baked a medium potato, sliced it in half so my daughter and I each had half a potato, than I topped (and buried the potato with the sausage and peppers. We just finished eating this, and I am printing the recipe as we speak.
By Jenesis777
San Marcos, CA
on February 01, 2013
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A creative way to make sausage and peppers. Love the addition of chile ancho.
By Calari
Monticello, Min...
on September 05, 2012
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Loved this! I had tried another recipe from a different site that was only so-so. This one's a keeper. I only had 1 lb of sausage, but I just threw in more peppers, plus added some zucchini and fresh tomatoes from the garden. Never missed the meat. The sauce was a little loose, so I added some tomato paste and it thickened up, especially after sitting for a bit. We had it on hoagie rolls with fresh parmesan sprinkled on top....so, so good. Next time I'll try it with pasta.
Read all 15 reviews