Sausage and Peppers

Browned Italian sausage baked with peppers, onions, tomatoes and red wine.

Ingredients

• Sausage and Peppers — 2 lbs Italian Sausage (We used 1½ lbs Sweet, ½ lb Hot)
• Sausage and Peppers — 2 Green Bell Peppers Thinly Sliced
• Sausage and Peppers — 1 Red Bell Pepper Thinly Sliced
• Sausage and Peppers — 1 Medium-Sized Yellow Onion Thinly Sliced
• Sausage and Peppers — 6 Garlic Cloves Thinly Sliced
• Sausage and Peppers — 1 pt Grape Tomatoes Halved
• Sausage and Peppers — 10-12 Fresh Basil Leaves (Reserve Stems)
• Sausage and Peppers — ½ cup Red Wine
• Sausage and Peppers — 3 Tbsp Plus ¼ cup Extra Virgin Olive Oil
• Sausage and Peppers — Kosher Salt to Taste
• Sausage and Peppers — Coarse Ground Black Pepper to Taste

Method

1. BROWN THE SAUSAGE: Heat the oven to 400°F. Heat 3 Tbsp olive oil in a large pan. Brown and partially cook the sausages, then remove them.
2. COOK THE VEGETABLES: Add the reserved basil stems to the pan for 1–2 minutes, then remove them. Cook the garlic until golden. Add the onion and cook for 5 minutes. Add the peppers and cook for 3–5 minutes. Season with salt and pepper.
3. BUILD THE DISH: Add the tomatoes and red wine. Bring to a boil and simmer for a few minutes. Transfer the vegetables and juices to a baking dish. Cut the sausages into bite-sized pieces and add them. Drizzle with the remaining ¼ cup olive oil.
4. BAKE: Bake on the middle rack for about 30 minutes, until the sausages are cooked through. Finish with torn basil leaves.