I’m baaaack! Wow, it’s been an amazing month. Lots of travel, family, and I got engaged! I try to make this blog about the food, and not me, so I won’t say much about it other than I’m incredibly happy and excited! And that WOW is planning a wedding a lot of work. So, I made this recipe for my fiancee. It’s her mother’s recipe, and one of her favorite dishes. It’s easy, relatively quick (there’s an hour of simmering, but it’s hands-off work), and very tasty. Perfect for one of those spring storms we hope to see more of around here.
Start by heating a stockpot or large saute pan on medium high heat with a little olive oil. Brown the sausage on all sides.
Remove the sausages, add more olive oil if needed, then cook the vegetables in the sausage drippings.
Deglaze the pan with the wine, scraping at the tasty browned bits, then add in the tomato sauce, garlic, herbs, red pepper flakes, and sausage. Bring to a boil and reduce heat to low or medium-low, enough to keep at a gentle simmer. Cook for 1 hour.
You can serve this over noodles, rice, or as it is. We served it over whole wheat rotini. It freezes great, and tastes even better as leftovers.
Italian Sausage and Peppers
- Olive oil
- 2 pounds Italian sausages
- 1 pound sweet Italian peppers
- 1 yellow onion sliced thin
- 2 red bell peppers seeded cut into bite sized pieces
- 1 cup red wine
- 1 jar tomato sauce
- 3 cloves garlic minced
- 2 teaspoons Italian spice blend basil marjoram, oregano, thyme, rosemary
- 1 teasoon red pepper flakes
Preheat a deep saute pan or pot on medium high. Add olive oil. Once oil is hot, brown sausages in batches. Remove sausages when browned on all sides.
Add Italian peppers, bell peppers, and onions to pan. Cook until browned and the onions are translucent.
Add wine, scraping the bottom of the pan to get up all browned bits, then add tomato sauce, garlic, herbs, and red pepper flakes. Bring to a boil, reduce heat to a simmer, and cook for 1 hour.
Serve as is, or over pasta or rice.