Sausage and Peppers

red onion,

red peppers, roasted and cut 1/2-inch slices

yellow peppers, roasted and cut 1/2-inch slices

ancho chile

Salt and pepper,

garlic,

basil leaves, torn

fresh oregano, minced

sweet Italian sausage

dry red wine

whole San Marzano tomatoes, crushed by hand

Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.

Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

Great flavor.  Whole family favorite.  <div><br /></div><div>Here are my mods.   I slice 2 yellow onions lengthwise to roughly match the width of the peppers.  I omit the red onion and the ancho chili.  I add a few healthy shakes of red pepper flakes.  Use hot Italian sausage and I've found 2 C of wine to be a bit too much. 1.5 to 1.75 is enough for me.</div><div><br /></div><div>Flavors are terrific - basil, oregano, pepper flakes, onions, bell peppers, wine.   </div><div><br /></div><div>Put some buttered crusty bread under the broiler and get a healthy bowl of this and I'm happy.  </div>

This is my first time making sausage and peppers and it was better than any I've previously ordered out at any restaurant.  I believe the secret is the fresh roasted vegetables. I'm a single mom so I 1/2 the recipe, then  roasted and added a zuccini at the same time as the peppers...and I forgot to add the wine. I baked a medium potato, sliced it in half so my daughter and I each had half a potato, than I topped (and buried the potato with the sausage and peppers. We just finished eating this, and I am printing the recipe as we speak.

A creative way to make sausage and peppers. Love the addition of chile ancho.

Loved this! I had tried another recipe from a different site that was only so-so. This one's a keeper. I only had 1 lb of sausage, but I just threw in more peppers, plus added some zucchini and fresh tomatoes from the garden. Never missed the meat. The sauce was a little loose, so I added some tomato paste and it thickened up, especially after sitting for a bit. We had it on hoagie rolls with fresh parmesan sprinkled on top....so, so good. Next time I'll try it with pasta.

This is the closest tasting to the Sausage and Peppers that I have found to make at home that remind me of the one I used to have growing up at the Jersey Shore.......Excellent recipe and excellent progression of ingredients......<br /><br />I left off the ancho chile and used Hot Italian Sausage and it was great.......

I am not much of cook but I have been trying!   My kids asked me to make sausage and peppers so I googled it and found this one.  I am so glad I did.  Everybody loved it!  My hubby kept bragging it. (Something he nevers does with my cooking.  LOL I just recently made it again for a party and everyone asked me for the recipe.  I will definitely be using this one over and over again.

First time I have tried sausage and peppers and it turned out great if I say so my self and my husband loved it too.

I've always wanted to make a platter of sausage and peppers at home.  This was near the top of the FoodNetwork list, so I gave it a try, but did a couple of substitutes when making a 1/2 batch of the recipe.  The grocery store had no ancho so a modest dusting of crushed red peppers had to do. Green peppers substituted for the yellow.  Dried rather than fresh oregano and basil (our herb garden was already picked out).  During the tasting phase, I thought it a bit too acidic so I added a level teaspoon of sugar (perfect!).  We had it over spaghetti, but it will do just as well over a warm Italian roll with some grated parmesan.  Tonight (2days later), we had it again over spaghetti.  Even better after a couple of days!  The recipe is a keeper!

So, so good. This is comfort food at it's best! I didn't change a thing, served it over rigatoni. My one suggestion is to buy good sausage, it is the key ingredient so don't skimp. This is absolutely delicious.

I always have tons of left over sausages after we have barbeques.  I searched FoodTV.com for sausage dishes and this came up.  It is so good!  I brought the left overs to work and people came over to see what I had from the delicios smells.  I like to mix sweet and spicy sausages.  Never seem to have a dry pepper so I usually just use red pepper flakes to add a little kick to it.  Easy recipe for anyone.

sausage and peppers

Servings: 8

Cost: $3.72 /serving

Author : Food Network

Ingredients

Instructions

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