Ingredients

Adjust Servings:

	1/4 cup Olive Oil Extra Virgin
	1 lb Italian Sausage Hot or Sweet
	2 Green Bell Peppers sliced, use 3 if the peppers are small
	2 Red Bell Peppers sliced, use 3 if the peppers are small
	2 Onions sliced, use 3 if the onions are small
	1 tsp Kosher Salt
	1 tsp Black Pepper
	1/2 tsp Oregano dried
	1/2 cup Basil chopped fresh if available
	4 cloves Garlic minced
	6 oz Tomato Paste one small can
	1 cup Marsala Wine sweet marsala wine recommended
	15 oz Diced Tomatoes 1 can
	1/4 tsp Crushed Red Pepper Flakes optional

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Sausage, Peppers and Onions

Name: Sausage, Peppers and Onions
Yield: 4
Cuisine: Italian
Ingredients: Olive Oil: 1/4 cup; Italian Sausage: 1 lb; Green Bell Peppers: 2; Red Bell Peppers: 2; Onions: 2; Kosher Salt: 1 tsp; Black Pepper: 1 tsp; Oregano: 1/2 tsp; Basil: 1/2 cup; Garlic: 4 cloves; Tomato Paste: 6 oz; Marsala Wine: 1 cup; Diced Tomatoes: 15 oz; Crushed Red Pepper Flakes: 1/4 tsp

Cuisine:

Italian

An Italian classic that takes less then an hour to make.

Serves 4
Easy

Ingredients

1/4 cup Olive Oil
Extra Virgin
1 lb Italian Sausage
Hot or Sweet
2 Green Bell Peppers
sliced, use 3 if the peppers are small
2 Red Bell Peppers
sliced, use 3 if the peppers are small
2 Onions
sliced, use 3 if the onions are small
1 tsp Kosher Salt
1 tsp Black Pepper
1/2 tsp Oregano
dried
1/2 cup Basil
chopped fresh if available
4 cloves Garlic
minced
6 oz Tomato Paste
one small can
1 cup Marsala Wine
sweet marsala wine recommended
15 oz Diced Tomatoes
1 can
1/4 tsp Crushed Red Pepper Flakes
optional

Directions

This is originally a Giada DeLaurentis recipe. We have been making it for years with a few tweaks, and serve it over pasta or rice.

Here is a link to Giada’s original recipe on the Food Network Site:
Sausage, Peppers and Onions – Giada DeLaurentis

Steps

1 Done	Slice up your peppers and onions to have them prepared and ready to go. Long slices work best instead of chopping.
2 Done	Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 4 minutes per side. Remove from the pan and put on a plate. Note: Ideally, the sausage should be browned but still pink on the inside. It will finish cooking completely when it is added back into the pan later.
3 Done	Keeping the pan over medium heat, add the peppers, onions, salt, and pepper. Cover and cook until golden brown stirring frequently. This step will take much more time than shown in Giada's original recipe, especially if you have a large, full pan of onions and peppers like we usually do. It usually takes about 15 minutes to soften, cook down, and brown the vegetables.
4 Done	Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer and reduce the heat.
5 Done	Slice the sausages into about 6 to 8 slices each. Add the sausage slices back to the pan (including all of the drippings on the plate) and stir to combine. Simmer until the sauce has thickened, about 20 minutes. Serve over pasta or rice.