Wednesday, August 19, 2009

They Should Put This Scent In A Candle. I'd Have One Lit In My House Every Night!

Italian Sausage & Peppers

2 packages Sweet Italian Sausage (I use the Johnsonville brand from WalMart because I can find them all over the country)
3 Large Green Peppers (You can use Green, Red, Orange, Yellow….whatever…but the greens are usually the cheapest)
2 Large Sweet Onions
1 cup Tomato Sauce or small can of tomato paste
Olive Oil
Salt & Pepper


1. Slice the peppers and onions and set aside. Coat the bottom of a very large, deep pot with olive oil, add the peppers and onions and a half cup of water, then cover and cook on a medium-high heat. You want to reduce the size of the peppers and onions; they will take up the whole pot when you first put them in but you want to get them cooked down a bit. Stir when needed to make sure nothing is sticking to the bottom and then when they look like they are reducing in size, take the lid off but keep cooking. Your house will start smelling good about now.

2. While they are cooking, in a large frying pan, start browning your sausage links. Two packages contain ten links, so just put them in with a teeny bit of olive oil so they don’t stick but not too much because they produce their own grease. Brown both sides, lower the heat and let the sausage sit so the juices settle. Then, slice the sausage (either regular slices or on a diagonal) and put them back in the pan. They will be a little pink on the inside and will keep cooking while you do the next step.

3. I like a little red color to my sausage and peppers, so I use a cup of tomato sauce (I usually use whatever was put aside from the pasta we ate earlier in the week) or if we didn’t have any pasta, I use a can of tomato paste. Stir that into the pepper and onion mixture and add salt and pepper to taste.

4. Next, throw all of your sausage into the pepper and onion mixture. Since everything will be essentially cooked at this point, I usually keep it on the stove for another hour at least, just to make sure all the flavors join together nicely. In my opinion, the longer it cooks, the better it is. And, the better it will smell!

5. When done, you can serve this on Italian bread, club rolls or as I did this evening, over Barilla's Mezzi Rigatoni (or your choice of pasta). Delicious!!

Click HERE for a printable version of the recipe.

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Gil said...

One of my favorites. My wife uses Giada's recipe. She likes it, I think the peppers and onions are too mushy. I like them a little crunchy like they serve on a S & P hero at a good old NYC Italian Festival or at the car races.

Jeni said...

I don't usually put tomato sauce or paste with my onions and peppers, but I do slice soe fresh mushrooms and saute them in with the mix. Matter of fact, that's what we had for supper Wednesday night this week -along with pierogies and I slap the onion/pepper/mushroom on the pierogies then too! Mmmmm, good -for sure!

Stace said...

Man that looks good. Making me hungry. Hell, where's my frickin' low fat cottage cheese.

all things bradbury said...

dag gone!...this looks good....thanks for the recipe....