Culinary Guides

An Italian American classic: sweet bell peppers and onions cooked down until soft and a little charred, then simmered with Italian sausage in a quick tomato sauce. Pile it on a roll or serve it over pasta, mild or spicy as you like.

Ingredients

• 3 tablespoons olive oil
• 4 Italian sausages (mild or spicy)
• 3 bell peppers, sliced into strips
• 1 medium sweet onion, sliced
• 6 cloves garlic, chopped
• 1/2 cup red wine (or chicken broth or water)
• 15 ounces fire-roasted tomatoes
• 2 teaspoons dried basil (or fresh, chopped)
• 2 teaspoons dried oregano (or fresh, chopped)
• 1 tablespoon red pepper flakes (optional, for a spicier version)
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pan over medium heat. Brown the sausages on each side, about 5 minutes total, then remove and set aside.
2. Add the sliced bell peppers and onion and cook about 10 minutes, stirring, until soft and lightly charred.
3. Add the garlic and cook another minute until fragrant.
4. Pour in the red wine to deglaze, scraping up the browned bits, and cook 3 to 4 minutes to reduce.
5. Stir in the fire roasted tomatoes, basil, oregano, red pepper flakes if using, salt, and pepper, then nestle the sausages back in.
6. Lower to a simmer and cook 15 to 20 minutes, until the sausages are cooked through and the sauce thickens.
7. Serve hot, on their own, over pasta, or stuffed into a bun.

Leftovers keep in the fridge for up to 3 days and reheat well in a pan. Add mushrooms or zucchini if you want to stretch it further.

Grower's tip: bell peppers get sweeter the longer they hang on the plant, ripening from green to red, orange, or yellow. If you have the patience, leave a few to color up fully; they cook down softer and sweeter than green ones.

Two of the three main players here grow easily at home. Start some sweet peppers and onions, and keep a few pots of basil and oregano going for the sauce.