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. It is an Italian classic that takes less then an hour to make.
Here is a link to Giada’s original recipe on the Food Network Site:
Sausage, Peppers and Onions – Giada DeLaurentis
Ingredients
- 1/4 cup Olive Oil (extra-virgin)
- 1 lb Italian Sausage (hot or sweet)
- 2 Green Bell Peppers (sliced, use 3 if they are small)
- 2 Red Bell Peppers (sliced, use 3 if they are small)
- 2 Onions (sliced, use 3 if they 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
- 1 cup Marsala Wine (sweet)
- 15 oz Diced Tomatoes (1 can)
- 1/4 tsp Crushed Red Pepper Flakes (optional)
Step by Step Instructions
Step 1:
Slice up your peppers and onions to have them prepared and ready to go. Long slices work best instead of chopping.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Step 5:
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.
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