Salsiccia Dolce con Peperoni e Cipolle
Ingredients:
6-8 links of Sweet Italian Sausage
1 Red Bell Pepper, sliced in strips
1-2 Peperoncini or Banana Peppers, sliced in strips
1 Yellow Onion, cut in wedges
2 cups Plum Tomatoes, diced
4-6 cloves Garlic, sliced
1/2 cup Water
1/2 cup Pinot Grigio or other dry white wine
1/2 tsp dried Oregano
1/2 tsp dried Thyme
1/2 tsp dried Basil
1/2 tsp Salt
1/2 tsp Pepper
Parmesan, shaved for garnish.
Directions:
- Poke the Sausage with a fork one or two times.
- Place the Sausage in a skillet on medium heat with the Water, and cook for 10-15 minutes. Only flip the Sausage once or twice. You are basically poaching the Sausage, but by the time it is cooked, the water will have evaporated.
- Remove the Sausage to a broiling pan, and place in the Broiler.
- De-glaze the Skillet with the White Wine.
- Add the Peppers, Onions, Garlic, Tomatoes and Herbs to the Skillet.
- Heat through, stirring often so that nothing sticks or browns; about 5 minutes.
- Check on the Sausage, and flip so that both sides get broiled.
- Continue heating the Onions and Peppers for about 2-3 more minutes. If the skillet is small, and thus the mixture very deep, you should cover and let the steam help cook the Onions and Peppers.
- Plate the Onions and Peppers on a platter, and then arrange the Sausage on top. Serve the Parmesan on the side.
Makes 6-8 Sausages
NOTES: This dish is great by itself or divided into Hoagies. You can use Salsiccia Piccante (Spicy Italian Sausage) if you prefer. Additionally, you may choose to top with Mozzarella, though I think the crunchy nutty flavor of the Parmesan can’t be beat. You can also do the Sausages on the Grill. If you do this, you can cook the Peppers and Onions in the Skillet starting with the adding of the Wine.
