Listen guys, I know it is summer. I swear. Unfortunately though, I don't have a grill and I don't want to eat salad all summer long. My version of summer cooking involves not turning my oven on, but I still need to use the stove on occasion. This meal can be made on the stovetop, using just ONE pan. Not only is it the most delicious thing I've eaten all week (maybe even month), but you also won't have many dishes to do! Yay! I'm not even joking when I say this is good, I seriously almost licked my plate clean (okay, maybe I mopped up the sauce with extra bread... and that's why I may not fit into my dress for the wedding I'm attending this weekend!). Anyways, remember that trick I mentioned about using lots of wine in your cooking... yea, this recipe definitely does that and the result is a sexy, delicious sauce.
Okay guys, Mama K and I are hoping to have some guest contributors here on K&K in the next few weeks, so you are in for a treat! Mama K and Papa T (my parents) are in the process of selling their house and also galavanting all over North America, because they are cool like that! And I have a wedding this weekend, then head to California for a nice little vacation with Mama K soon after... so basically we are both busy! Hopefully our lovely friends will do a few guests posts to cover for us, but I can't promise that we'll have lots of posts over the next few weeks. Please bear with us (and step away from your computer and enjoy the summer in the meantime!)
Sausage and PeppersAdapted from Giada and Simply Recipes
3 lean Italian sausage links
2 tablespoon olive oil
1 red bell pepper, sliced into 2 to 3 inch long strips
4 garlic cloves, sliced into slivers
1/2 large sweet or yellow onion, thinly sliced
1-1/2 cups fresh cherry tomatoes, halved (this is the secret!!)
1 tablespoon of dried oregano
3/4 cup red wine
1/2 teaspoon red pepper flakes
Salt to taste
Parmesan and fresh basil to serve
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.
Add the red wine and scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.
Add the tomatoes, oregano and red pepper flakes, and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
Serve on rolls or over toast, polenta, pasta, or rice. Garnish with freshly grated parmesan and fresh basil.
*To serve more people, add a couple extra sausage links, up the onion to a whole onion, add another pepper (try a red one), and about a 1/2 cup more wine.