Sausage, Peppers and Onions

This is a family standard that Mr TBTAM and I have been making for years. It’s a variation on the classic Italian sausage and peppers that are usually served on a roll. We increase the tomatoes and serve it over pasta or rice rather than in a roll. A fast and delicious meal for a cold winter evening. You can make it healthier with turkey sausage, but why would anyone want to do such a thing?

TBTAM Family Sausage, Onions and Peppers

Olive oil
1 lb sweet Italian sausage
1 red pepper, cut into strips
1 green pepper, cut into strips
1 large onion, sliced
4 cloves garlic, chopped
1 tsp dried or 1 tbsp chopped fresh oregano
1 tsp fennel seed
1 tsp dried basil or 1 tbsp pesto
1 large can diced tomatoes
Salt and pepper to taste
1 tsp sugar
1/4 tsp red pepper flakes
1/4 cup red wine

Heat a bit of olive oil in a big heavy skillet on the stove top. Cook the sausages, turning to brown them slightly, over medium high heat till just done, about 7-10 mins. Remove to a paper towel to drain.

Toss the onion and pepper with some salt and pepper in the same pan and cook till soft and smelling delicious, about 5 mins or so. Add the garlic, oregano, fennel seed, basil and cook another few minutes. Add the tomatoes, wine, sugar and hot pepper flakes, stir and cook a few minutes.

Slice up the sausages and add them to the pan. Cook for 20-30 minutes, till the sauce is reduced a bit and the flavors meld. Meanwhile, cook your pasta or rice.

Season again with salt and pepper before serving. Serve over cooked pasta or rice.

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