Sausage and Peppers
This was a fabulous dinner that I will be putting in the regular dinner rotation! See below for a fabulous shortcut version, too!
You may need:
12 inch lodge cast iron skillet
Bruntmor braiser pan
Sausage and Peppers
Ingredients
- 10 sausage links (I used cheese & parsley pork sausage links)
- 1 Tablespoon olive oil
- 5 peppers (assorted red, yellow, orange, sliced)
- 3 onions, sliced
sauce
- 1 T. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- ½ cup red wine
- 28 ounces crushed tomatoes
- 1 tablespoon chopped parsley
- 1½ teaspoons kosher salt
- fresh pepper
- 8 ounces cooked pasta (penne)
Instructions
- Preheat oven to 400.
- Heat large cast iron skillet on stove to preheat.
- Add a T. of olive oil and pan fry links to brown on all sides.
- Finish cooking in the oven until 160 degrees inside. This took approx 10 mins.
- Remove from oven and place sausages with most of the pan juices in a bowl.
- Add fresh olive oil (1-2 T.) and when hot, add peppers. Cook to brown them a bit and
- then add onions as they need less time. Saute until transluscent. Add garlic.
- Meanwhile, slice sausages and add to the peppers and onions with any pan juices in the bowl.
Sauce
- Heat olive oil in 12-inch skillet.
- Add the onions and cook 5 mins.
- Add garlic and cook 1 minute.
- Add the wine and cook on high heat deglazing the bottom until most of the wine evaporates, about 3 mins.
- Add tomatoes, parsley, salt, and pepper.
- Cover, and simmer on the lowest heat for 15 minutes.
- Add the pasta.
- Serve the sausage and peppers over the pasta!
Marinara adapted from Ina Garten
This was also great made with Premio Chicken Sausage and Rao’s sauce with penne.
Shortcut version: I cooked the sausage lightly on the stovetop to sear and removed to a plate. Then I cooked the peppers until wilted and added red onion, then garlic. I added chicken broth along with Rao’s sauce.Returned the sausages and let it all simmer until cooked through. I then topped it with raw red onion, parmesan, more sauce and parsley.
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