Five red and five yellow bell peppers; seeded, cored, and cut into 1/2 inch (or smaller) strips.
One tsp red chilli flakes (Add more or less, according to your taste.)
Two tbls dried oregano.
One (small) can tomato paste
One cup dry red wine
Instructions
In a large saute pan (at least 14 inches) over medium heat, brown the sausages on all sides then reserve them. (Use enough of the olive oil to prevent the sausages from sticking to the pan.)
Keeping the heat at medium, add more oil to the pan, if necessary, and when the oil just begins to smoke a bit, add the onions to the pan.
When the onions begin to become translucent, add the peppers, oregano, and chili flakes. Cook until the peppers soften. (This usually takes at least 20 minutes.) Keep turning (or flipping) the mixture to prevent burning.
Add the tomato paste and cook until the paste turns a darker (or rusty) color. (This usually takes less than ten minutes.)
Add the red wine and allow it to reduce a bit, then return the reserved sausages to the pan, nesting them in the pepper and onion mixture. Allow the mix to come to a boil, then reduce the heat to low and cover the pan. Simmer for approximately 30 minutes augmenting with small amounts of water, if necessary, to maintain the consistency desired.
Remove from heat and serve in warmed dinner plates immediately. (Make sure the sausages are cooked through.)
Serving
Suggestions
If you keep the mixture loose enough, you can dress pasta with it. One tsp of chilli flakes adds a surprising amount of heat.
Originally Submitted
1/20/2012
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