Sausage, peppers and onions is truly and old favorite in my family. I tend to experiment with my cooking if you hadn’t noticed and have made a few additions to a fairly standard recipe.
4 Sweet Italian Sausage
3 Red Bell Peppers
3 Green Bell Peppers
4 Hot Italian Sausage ( if it was up to me I would do all Hot Sausage)
3 Large Yellow Onions ( You can sub your favorite sweet onion)
1 Large Can of Crushed Tomatoes
2 Tablespoons Extra Virgin Olive Oil
6 Medium Sized Garlic Cloves ( Minced)
1/4 Teaspoon Dried Rosemary
2 Shakes Crushed Hot Red Pepper
Salt & Pepper to taste
1 1/2 Cups Red Wine ( I use either a Cabernet Sauvignon or another dry Italian red)
1/2 Lb Mini Rigatoni ( Optional)
Parmesan Cheese ( Optional to top)
Heat olive oil over medium heat in a large saute pan ( deep sides) Chop Garlic and roast over medium heat, be careful to avoid burning. Add Rosemary, Salt, Pepper and Red Pepper and saute. Chop peppers and onions and add to pan. Add 1/2 cup of the wine( you can get pretty generous with your pour, it cooks off and adds a great flavor) let simmer for a few minutes (2-4) Add tomatoes and let simmer for a good 15-20 minutes. Remove sausage from its casing by slitting it down the middle and peeling ( it’s not a pretty process but it is much better this way) brown sausage in a medium sized saute pan over medium heat for 5 minutes, add a splash of wine and make sure you toss and turn sausage frequently so that it coats and browns. Add it to the large saute pan and cook for another 10-15 minutes until the mixture has reduced and onions/peppers have softened ( you can add water to thin it out a bit – small amounts at a time- think 1 ladle full)
If you are cooking pasta- boil a large stock pot ( add a pinch of salt to prevent it from sticking and to add flavor) then add pasta and cook until al dente ( slightly undercooked and not mushy)
Drain pasta and combine in large saute pan.
Serve hot with parmesan cheese if desired a hearty glass of your favorite red wine!