This meal right here, along with a crusty slice of garlic toast and glass of red wine, is about as much a cure for the “it’s only Tuesday?” blues as you’ll find. A secret ingredient – ok, it’s marsala wine – elevates this dish and gives the illusion these Weeknight Sausage and Peppers have been simmering for hours. Don’t leave it out!
Weeknight Sausage and Peppers
30 min
Ingredients
- 1 lb sweet Italian sausage links
- 1 Tbsp olive oil
- 1 red bell pepper, cut into strips
- 1 green red bell pepper, cut into strips
- 1 onion, halved and cut into strips
- 4 garlic cloves, minced
- 1/2 cup chopped fresh basil
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 1/4 cup marsala wine
- 1 14.5-oz can fire roasted diced tomatoes
- To serve: Garlic toast and grated Parmesan cheese
Directions
Heat a 12-inch skillet over medium-high heat and sear sausage for 2-4 minutes to brown. Remove from pan.
To the pan, add 1 Tbsp olive oil, followed by the peppers and onions. Saute for 2 minutes, then cover and continue cooking for 3-4 minutes (covering speeds up softening of onions).
Stir in garlic, basil, and oregano and cook for 30 seconds. Stir in tomato paste and cook for 1 minute. Deglaze pan with wine and cook for 1 minute, stirring to remove brown bits from bottom of pan. Stir in tomatoes and 1/3 cup water. Bring to a simmer and season to taste with salt and pepper.
Return sausage to pan and nestle into the peppers. Cover and continue to simmer over medium-low heat for 10 minutes more, or until sausage is no longer pink.
Serve with garlic toast – toasted bread drizzled with olive oil and rubbed down with half a clove of garlic – and grated parmesan.
Adapted from: Giada DeLaurentiis
Prep & Serve Tips
Slice the onions and peppers up to 4 days in advance. Store in an airtight container in the fridge.
This recipe is great for company and doubles (or triples) easily with a large enough pot. Prepare this in advance, transfer to a slow cooker, and keep on LOW up to 4 hours (any more and the sausage gets mushy) or on WARM up to 2 hours.
