Truth be told, I've just never found the concept particularly intriguing. First and foremost, I absolutely loathe green peppers. The taste, the texture, the impending heartburn. I always just assumed sausage and peppers had to be this spicy, green pepper coated monstrosity that only Italian men ate. Oh, how I was proven wrong!
A few weeks ago we had a carnival day of sorts at work and my coworker, Lisa, brought in this amazing looking dish of sausage and peppers. The peppers were sautéed with sweet onions, marsala wine, and a touch of tomato paste, until they turned into this sweet goodness that was the perfect compliment to the savory, spicy sausage. I am officially a sausage and peppers convert, assuming it can always be as good as Lisa's!
Ingredients:
* 1 package of sausage (I used Trader Joe's Spicy Italian Chicken Sausage- they don't kid around with the word 'spicy')
* 3 peppers; I used a red, yellow, and orange, thinly sliced
* 1 sweet onion, thinly sliced
* 1 garlic clove, minced
* 2 tsp. basil flakes
* 3 tbsp. olive oil
* 1/2 c. marsala wine
* 1 heaping tbsp. tomato paste
Preheat the oven to 350. Lightly spray a baking dish with cooking spray and add the sausages. Bake for an hour, or until sausages are cooked through. Meanwhile, heat a large sauté pan over medium heat. Add the olive oil, onions, and peppers. Sauté until the vegetables are very soft (about 20 minutes). Add the garlic and sauté for a minute or so, then add the tomato paste and basil flakes and stir well to combine. Add the marsala wine and let it reduce until the mixture is thick. Serve the vegetables over the sausage. Enjoy!
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