Sausage, Peppers and Onions Revisited

How many people can raise there hand and say “I love sausage and peppers!” I’m pretty sure that’s everyone! Especially if you live in Massachusetts! “Fenway sausages anyone?”

BUT after a week of cookouts and leftover sandwiches you are likely to yearn for something different.

Taking an idyllic classic to a new level is a great way to create a new dish with classic flavors you already know you love! Having a giant wheel of sweet Italian sausage from a local Bridgewater butcher shop leftover from a family cookout was the perfectly inspirational start to the following recipe! Even my insanely difficult sister, who even told my mother I wasn’t making dinner just so she can get take out, loved it! With any luck your picky eater will too.

Pasta with Sweet Italian Sausage and Pepper Marinara

1 (28oz) can whole tomatoes
1 tomato (I used a vine ripe but Roma would work as well), chopped
1 red pepper
2 onions, diced small
3 springs thyme
1 tsp. dried oregano
3 cloves garlic, minced
1 cup red wine (I used an open bottle of Pinot Noir I had around)
Salt and Pepper to taste
1 tsp. pesto
1/4 cup chopped basil
Pinch of sugar

In a heavy bottom pan sauté onions with 2 tbsp olive oil. Once the onions are translucent add the garlic, salt and pepper, thyme and oregano. Continue to cook until onions are browned and the herbs are fragrant.

Meanwhile, roast the pepper over a gas burner. (you can also use a grill) once the pepper is blackened on all sides and the skin is pulling away remove from fire. Cut off the top of the pepper open the pepper so it lays flat scrap seeds and ribs out. Flip over the “filet” and scrap off the skin. Then dice.

Deglaze the sauce with the red wine, scrapping with a wooden spoon. Let the wine reduce by half. Add the fresh tomato and the canned tomatoes, smooshing the tomatoes as you add them. Add the roasted pepper. Add a pinch of sugar and pesto and stir. Let simmer about 20 minutes tasting and seasoning as you go. Add basil simmer 5 more minutes.

Serve sauce with favorite pasta, I used penne, and grilled sausage. Top with Parmesan.

I hope you all enjoy this fresh take on sausage and peppers! Perfectly light for summer yet hearty enough for fall when you are craving that grilled deliciousness!

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