Sausage & Peppers Recipe

Sausage & Peppers

1. 1

   Prepare ingredients

   Slice onions and bell peppers into roughly 1/2" strips so they cook evenly. Mince garlic. Measure out tomato paste, crushed tomatoes, stock, wine (if using) and herbs. Pat sausages dry with paper towel.

2. 2

   Brown the sausages

   Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil shimmers, add sausages in a single layer (work in two batches if necessary). Brown sausages on all sides, about 8–10 minutes total, turning frequently so they get a deep golden crust but are not fully cooked through. Remove sausages to a plate and set aside.

3. 3

   Sauté onions and peppers

   Reduce heat to medium and add 2 tablespoons olive oil to the same pan. Add sliced onions and cook 4 minutes until starting to soften. Add the sliced bell peppers and a pinch of salt; cook another 6–8 minutes, stirring occasionally, until vegetables are tender and beginning to caramelize.

4. 4

   Add garlic and tomato paste

   Stir in minced garlic and cook 30 seconds until fragrant. Add tomato paste and cook, stirring constantly, 1–2 minutes to mellow its raw flavor and to coat the vegetables.

5. 5

   Deglaze and build sauce

   If using, pour in white wine to deglaze the pan, scraping up browned bits from the bottom; simmer 1–2 minutes until wine reduces by about half. Add crushed tomatoes, chicken stock, dried oregano, dried basil, red pepper flakes (if using), salt and black pepper. Stir to combine.

6. 6

   Simmer with sausages

   Return the browned sausages to the pan, nestling them into the sauce and vegetables. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 15–20 minutes until sausages are cooked through to an internal temperature of 160°F (71°C) and sauce has thickened slightly. Stir occasionally to prevent sticking.

7. 7

   Finish and adjust seasoning

   Taste the sauce and adjust salt and pepper as needed. Stir in chopped fresh basil and parsley. If sauce is too thin, uncover and simmer a few extra minutes; if too thick, add up to 2–4 tablespoons more stock.

8. 8

   Serve

   Serve sausages whole or sliced on hot hoagie rolls with peppers and sauce spooned over top, or over cooked pasta or creamy polenta. Garnish with extra fresh basil or parsley. Yield: serves 6.