Looking for a great recipe with an Italian flare and a hearty taste then check out this one. I love to over cook the peppers a little to give them a char on the outside and to brown the sausages really well. Let us know how you like this one?
4 Italian sausage links (I like Buddy’s.)
1-2 tablespoons olive oil
3-4 bell peppers, sliced into 2 to 3 inch long strips
4 garlic cloves, crushed
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (14.5 oz) can of crushed tomatoes (I like Muir Glen fired roasted.)
2 teaspoons dried oregano
1/2 cup red wine (replace with broth if you’re in a no-cheat paleo phase)
1/2 teaspoons red pepper flakes (optional)
salt & pepper to taste
1. 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 slowly on all sides. This is somewhat tedious, but worth it. When you’re happy with they way they look, remove from the pan and place in a bowl to catch the juices.
2. Increase the heat to high (yay! High heat!) and add the onions and peppers. Toss to coat with the leftover oil i the pan, and saute until they get little black spots. When they’ve softened a bit, sprinkle with salt and pepper, then add the garlic and stir-fry quickly to prevent scorching – about 45 seconds or so. When you can smell the garlic, you’re ready for step 3.
3. Add the wine/broth to the pan (swoosh!) and scrape the bottom of the pan with a wooden spoon to bet the yummy brown bits. Let the liquid cook down by half.
4. Add the tomatoes, oregano and red pepper flakes, and stir well to combine. Lovingly place the sausages back in the pan and nestle them down into the vegetable bed. Bring to a bubble then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
If you want to get fancy and serve this atop something delicious, you can almost replicate the texture of polenta with cauliflower pilaf; get the recipe here and replace the cinnamon and cumin with oregano and basil, or an Italian herb blend. (molto buona!)
Recipe from itsPaleo.