1 green bell pepper, sliced into 2 to 3 inch long strips
1 red bell pepper, sliced into 2 to 3 inch long strips
1 bell pepper of another color ( I use orange ), sliced into strips 2-3 inches long
4 garlic cloves, slivered
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine
1/2 teaspoon red pepper flakes
Salt to taste if you want. I don't.
Instructions
Heat the olive oil over medium heat in a large pan
that has a lid. When the oil is hot, add the
sausages and brown them slowly. If they sizzle and
crackle too much, turn the heat down. Do NOT sear
the sausage. Cook for several minutes, turning
them occasionally so they brown on all sides. When
the sausages are browned, remove from the pan and
set aside.
Increase the heat to high and add the onions and
peppers. Toss so they get coated with the oil in
the pan and sear them as well as you can, stirring
every so often. You want some blackening. Once the
onions and peppers soften, sprinkle some salt on
them if you are using any. Once you get some
searing on the onions and peppers, add the garlic
and cook for 1 minute. No more, no less.
Add the Marsala or red wine, and with a wooden spoon
scrape the bottom of the pan to release all the
browned and blackened bits. Let the wine cook down
by half.
Add the tomatoes, oregano and red pepper flakes
and stir well to combine. Add the sausages back
in. Bring to a simmer then reduce the heat to low.
Cover and simmer until the peppers are soft and
the sausages are cooked through. Should be about
20 minutes.
Serving
Suggestions
Serve over penne pasta, or load up in a sub roll like it's supposed to be eaten. Any leftover sauce is great on pasta.
Originally Submitted
1/23/2012
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