Sausage and Peppers

8 servings
  • 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
  • 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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