Sausage, peppers, and onions is a family favorite. (This includes my entire extended family.) I’ve been making my version, based on Giada De Laurentiis’, for years. It has great flavor and is super-satisfying. It’s not a hard recipe to take on either. I encourage everyone to try it!
(*Note: I made a double batch of this recipe, so the pictures have double of what you need. My instructions are for a single batch, which serves 6 people.)
- Start by 1/4 cup EVOO to the bottom of a large pot over medium heat.
- Once the oil is hot, add 1 pound of sweet (or hot if you prefer) Italian sausage. (You can also use turkey sausage. I used pork this time, but have used turkey in the past. Both come out great!)
- Cook the sausage (turning once) until brown on both sides, about 7-10 minutes total. (It’s okay if the sausage is not completely cooked through…it will finish cooking in the sauce later.)
- Meanwhile, slice up 2 red peppers and 2 yellow onions.
- Once browned, remove the sausage and place on a plate lines with a paper towel, to soak up excess oil.
- Add the peppers and onions to the oil.
- Season generously with s&p (about 1 teaspoon of each).
- Cook, stirring occasionally, until golden brown (about 8 minutes).
- Once golden brown, add 1/2 teaspoon dried oregano, 1/2 cup fresh basil (chopped), and 4 cloves of garlic (chopped).
- Cook for about 2 more minutes, then add 2 tablespoons tomato paste.
- Stir to distribute the tomato paste, then add 1 cup of marsala wine, 1 small can diced tomatoes, and 1/4 teaspoon of crushed red pepper flakes.
- Stir and bring to a simmer.
- While waiting for the sauce to come to a simmer, slice the sausage into bite-sized pieces.
- Once the sauce is simmering, add the sausage back to the pot and stir to combine. (Make sure the sausage is submerged in the sauce so that it finishes cooking completely!)
- Cook until the sauce thickens, about 20 more minutes.
You can serve with crusty rolls or just in a bowl. Both ways are delicious! Enjoy!