Recipe courtesy of Rocco DiSpirito
Sausage and Peppers
- Yield: 8 servings
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.
