Page 96 - 201415_TOH_Cookbook

SAUSAGE
AND PEPPERS
HARPER FAMILY, PORT ST. LUCIE, FL
INGREDIENTS
Serves 4 to 6
1/4 cup extra-virgin olive oil 1 pound hot or sweet Italian sausage
2 red bell peppers, stemmed, seeded and sliced
2 sweet onions, sliced 1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano 1/2 cup chopped fresh basil leaves 4 garlic cloves, chopped 2 tablespoons tomato paste 1 cup red wine or Marsala wine 1 (15-ounce) can diced tomatoes 1/4 teaspoon red pepper flakes
(optional) Italian bread or hoagies, for serving
“This is a family recipe that we always serve at all family gatherings.”
Lisa Harper
ftftffttPREPARATION 1. Heat the oil in a large, heavy skillet over medium heat. Add the sausag- es and cook until browned on all sides, 7 to 10 minutes. Transfer to a cutting board.
2. Drain the skillet of excess oil.
Add the peppers, onions, salt and pepper and cook over medium heat until the onions are golden brown, about 5 minutes. Add the oregano, basil and garlic and cook 2 more minutes.
3. Stir in the tomato paste. Pour in the wine and add the tomatoes and red pepper flakes. Stir to combine, scraping the bottom of the skillet with a wooden spoon to release the browned bits.
4. Transfer the sausages to a cutting board. Cut the sausages into 4 to 6 pieces each. Return the sausages to the skillet. Bring the skillet to a simmer and cook until the sauce has thickened, about 20 minutes. Serve on bread.
tTaste of Home – Page 86