2-3 T. extra-virgin olive oil
2 lbs. sweet Italian sausage links
2 bell peppers, sliced
2 yellow onions, sliced
1 t. kosher salt
1 t. freshly ground pepper
3 garlic cloves, minced
15 oz. can diced tomatoes, with juice
15 oz. can tomato sauce
1/2 t. dried oregano
1/2 t. dried basil
Heat oil in a skillet over medium heat. Add sausages and brown on all sides, about 7-10 minutes. Remove to a platter lined with paper towels and drain well.
In same hot skillet, add sliced peppers and onions and cook, stirring often, until golden brown, about 5 minutes. Lower heat to medium and add salt and pepper, herbs and garlic. Cook for a couple more minutes until garlic softens.
Add the tomatoes and sauce to the pan and continue to heat, stirring often. Return sausages — whole or sliced into chunks, as you prefer — and cook the mixture for about 20 minutes, until sauce thickens.
Serve in bowls accompanied by crusty Italian bread. To make subs, split fresh Italian hoagie rolls and hollow out each half slightly to make room for the meat. Also delicious served over creamy polenta.
Buglioni Valpolicella Superiore
Eddie’s Recipe Tip:
