Sausage and Peppers from Big Hand and Head Lady
I've made several different sausage and peppers recipes, but Giada's is the one I like the most (Giada from Every Day Italian on the Food Network and seriously does she not have a huge head, mouth, and man hands? She is lovely though and knows how to cook, don't get me wrong):
1/4 c olive oil
1 lb sweet Italian sausage (turkey or regular)
2 red bell peppers, sliced
2 yellow onions, sliced
1 t kosher salt
1 t black pepper
1/2 t dried oregano
1/2 c chopped fresh basil leaves (if you had to, you could substitute dried basil, maybe 1 T?)
4 garlic cloves, chopped
2 T tomato paste
1 cup Marsala wine
1 15-ounce can diced tomatoes
1/4 t red pepper flakes, for those who like a little heat
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls or as a sandwich in hoagie rolls. You could serve over pasta too, maybe penne. I have served this along with Cosetta's mostaccioli (St Paul Italian deli). Their mostaccioli is served with a white ricotta sauce and red sauce. You can buy both the sauces at the deli and make your pasta at home. Someday maybe I will try to replicate it, but it sounds like a lot of work so for now, I buy it.
1/4 c olive oil
1 lb sweet Italian sausage (turkey or regular)
2 red bell peppers, sliced
2 yellow onions, sliced
1 t kosher salt
1 t black pepper
1/2 t dried oregano
1/2 c chopped fresh basil leaves (if you had to, you could substitute dried basil, maybe 1 T?)
4 garlic cloves, chopped
2 T tomato paste
1 cup Marsala wine
1 15-ounce can diced tomatoes
1/4 t red pepper flakes, for those who like a little heat
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls or as a sandwich in hoagie rolls. You could serve over pasta too, maybe penne. I have served this along with Cosetta's mostaccioli (St Paul Italian deli). Their mostaccioli is served with a white ricotta sauce and red sauce. You can buy both the sauces at the deli and make your pasta at home. Someday maybe I will try to replicate it, but it sounds like a lot of work so for now, I buy it.
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