Sausage, Peppers, & Onions

If you saw the state of my kitchen, you'd know why I haven't posted in a while! I'm in the middle of a messy job stripping ugly wallpaper in the new house. It will be a relief when it's done! And hopefully an inspiration for lots of, as they say, "Good Eats."

Recipe from Everyday Italian episode #EI0801
Sausage, Peppers, & Onions
Sounds like a great combination, huh? It is. And easy too. We even made this in the midst of our disarray.

• 1/4 c. olive oil


• 1 lb. sweet or hot Italian sausage


• 2 red bell peppers, sliced


• 2 yellow onions, sliced


• 1 tsp. kosher salt


• 1 tsp. freshly ground black pepper


• 1/2 tsp. dried oregano


• 1/2 cup chopped fresh basil (I used about 1 tsp. dried and it was fine.)


• 4 garlic cloves, chopped


• 2 T. tomato paste


• 1 cup Marsala wine (I bet any red wine would do...)


• 1 can (15oz.) diced tomatoes


• 1/4 tsp. red pepper flakes


• Italian rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7-10 min. Will still be pink in the middle. Remove from pan and drain.

Keeping pan over medium heat, add peppers, onions, salt, and pepper. Cook until golden brown, about 5 min. Add oregano, basil, and garlic, and cook 2 more min.

Add tomato paste & stir. Add wine, tomatoes, and pepper flakes. Combine & bring to a simmer, scraping bottom of pan occasionally.

Cut sausages into 4-6 pieces each. Add back to pan & stir. Cook until sauce has thickened, about 20 min. Serve in bowls or over crusty Italian rolls (I put mine under the broiler for a few seconds). Also good over rice.

Serves 4.