Italian Sausage and Peppers
Written by Ann Pietrangelo on February 4th, 2009 in Recipes.
If you’re in the mood for a one-pan meal with gusto, my recipe for Italian Sausage and Peppers won’t disappoint.
Here’s what you’ll need.
6 links hot Italian sausage (or sweet or mild)
4 or 5 assorted large peppers – red, green, yellow, orange
1 or 2 large onions
3 cloves garlic
1 cup home made tomato sauce or small can (or jar) tomato sauce
freshly ground black pepper
olive oil
optional: torpedo roll
Brown sausage links (whole) with a small dab of olive oil on a low to medium heat and cover. I use a covered electric frying pan, but you could use any frying pan with a cover.
Finely chop 3 cloves of g
arlic and cut peppers and onions into large, elongated pieces.
Turn sausage when browned on one side. Add cut up peppers, onions, and garlic. Add tomato sauce and black pepper to taste. Cook covered until sausage is cooked through and vegetables are semi-soft.
We generally eat as is, with a salad, or a side of spaghetti (whole grain). But if you love bread, serve it in a large torpedo roll. Use a bread that has a good hard crust so it won’t soak through before you have a chance to eat it.
You can play with the in
gredients and amounts as you wish, making this a super spicy dish or quite mild. Sometimes the assorted peppers are not available and sometimes I leave out the sauce altogether. No matter what goes into it, it’s always a hit with my Italian husband, no small compliment for a gal of French-Canadian descent.
