ITALIAN SAUSAGE PEPPERS AND ONIONS #EASYRECIPES #SAUSAGE
This Italian Sausage Peppers and Onions is a scrumptious supper that you can get onto the table in less than 30 minutes!
Snappy, simple and scrumptious one skillet supper! This formula for Italian Sausage Peppers and Onions is so flexible. You can have it over pureed potatoes, pasta, polenta, cauliflower rice, or as an Italian sub sandwich.
I used to work down the road from a little store that had these huge messy hoagie rolls heaped with the caramelized peppers and onions and the best Italian fennel hotdog this side of the Mississippi. Unfortunately they shut numerous years prior. In any case, we don't live all that a long way from The Hill in St. Louis, Missouri, which has the absolute best Italian eateries in the nation, in reality more than Little Italy in New York (We've had great nourishment there too). This formula is so natural to make at home, and on the off chance that you'd preferably utilize a turkey or chicken frankfurter you can swap that out, yet I profoundly prescribe a decent Italian Fennel hotdog from a legitimate butcher shop.
We prepared with the hotdogs, while we were flame broiling something different. I had Mr. Yum hurl these on the barbecue for two or three minutes just to get those smoky, flame broiling flavors proceeding to place them in the cooler for the following day. So I got done with cooking them in the skillet and hurled all the pepper and onions in the tomatoes, however a great many people saute them first and utilize the wine to deglaze the dish at that point include the tomatoes. So whichever way is great, I think along these lines goes somewhat speedier really.
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian sausage
- 2 bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning
- 1/4 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine (or chicken broth)
- 1 (15-ounce) can diced tomatoes
- Salt to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions:
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
- Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
- Add the peppers, onions, salt, and pepper and bring to a simmer.
- Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
- Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.
For more detail :http://bit.ly/2KJTJG2
