Marano's E-Recipe Book - Flipbook - Page 36
Sausage & Peppers
Serves: 4 to 6| Prep Time: 15 mins | Cook Time: 40 mins
Ingredients
3 tbsp. extra-virgin olive oil
1 1/2 lbs. Italian-style sausage
2 red bell peppers, seeded, cut
into ¼" strips
2 med. onions, peeled and halved,
cut into ¼" strips
Salt and pepper, to taste
6 cloves garlic, minced
1/4 tsp. red pepper flakes (optional)
Pinch of dried oregano
1/4 cup dry white wine
15.5 oz. jar of Tomato Basil sauce
Handful of fresh basil leaves, chopped
Directions
1. In a large skillet, preferably cast iron, heat 2 tbsp. of oil over medium-high heat.
2. Add whole sausage links and cook until browned on all sides— about 3 - 5 mins. per side.
3. Remove sausage from skillet, let rest on a plate. At this point, sausages won’t be fully cooked through.
4. In same skillet with the sausage renderings, add peppers and onions, then season with salt and pepper.
Lower heat to medium-low and sauté vegetables, until you see caramelization forming on the peppers and
onions — about 10 mins. If you prefer lots of caramelization, cook longer.
5. Make a well in the center of the pan and drop in garlic. Pour the remaining tbsp. of oil over the garlic and
cook one minute more. Add red pepper flakes.
6. Sprinkle in the oregano and stir to combine. Carefully add wine to deglaze pan and continue simmering
until wine has almost evaporated.
7. Meanwhile, slice sausages diagonally into 2-inch pieces (unless you prefer to serve whole).
8. Add pieces (or whole sausages) back into skillet, along with any accumulated juices.
9. Pour in sauce, cover, and bring to a simmer. Cook until sausages have cooked through completely (whole
sausages may take a bit longer). Taste and adjust seasoning.
10. Before serving, sprinkle with basil.
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