Growing up in New Jersey a lot of comfort food was Italian. I’m not bragging, but I cook some mean Italian. The only problem was my Italian never quite tasted the same as the Italian I grew up with. So you keep searching, trying different recipes until you come across The One. Well, almost.
This recipe is a new find, liberally adapted from Giada De Laurentiis‘ recipe of the same name. The last time I made this dish I used fresh chicken sausage seasoned with feta cheese and spinach. The time before I used chicken sausage with basil and added boneless chicken thighs. Try pork sausages in this dish. I’m pretty confident the end result will be tasty.
Serve over rice or pasta. A nice red California Zinfandel would be awesome. Don’t forget the crusty bread to soak up the sauce.
Napkins! Don’t forget the napkins!
Sausage, Peppers and Onions
Recipe adapted from Giada De Laurentiis
4 to 6 servings
2 T extra-virgin olive oil
1 pound sweet Italian Chicken sausage
1 red bell pepper sliced
1 sweet yellow onion sliced
1 t salt
1 t black pepper
1/2 t dried oregano
1/2 t dried basil
2 garlic cloves, chopped
2 T tomato paste
1 cup sweet Marsala wine
1 (15-ounce) can diced tomatoes
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine and tomatoes. Stir, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
A simple green salad or fresh green beans sautéed in olive oil and garlic completes the meal. Doubling the recipe will give you plenty of leftovers for sandwiches later in the week. This dish freezes well.
Addendum – sweet Marsala wine. The original post omitted sweet. But if you use dry Marsala, let me know how it turns out.