Sausage and Peppers
90 Minutes | Serves 4-6
2 lbs Italian Sausage (We used 1½ lbs Sweet, ½ lb Hot)
2 Green Bell Peppers Thinly Sliced
1 Red Bell Pepper Thinly Sliced
1 Medium-Sized Yellow Onion Thinly Sliced
6 Garlic Cloves Thinly Sliced
1 pt Grape Tomatoes Halved
10-12 Fresh Basil Leaves (Reserve Stems)
½ cup Red Wine
3 Tbsp Plus ¼ cup Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Place a large cast iron skillet or sauté pan on medium heat. When heated, add 3 tbsp of extra virgin olive oil. Sear the sausage until brown on each side. The sausage will be par-cooked. Remove from the pan and set aside.
Add the basil stems and infuse the oil for 1-2 minutes. Remove from the pan. Add the garlic slices and cook until lightly golden brown. Add the onions. Cook for approximately 5 minutes or until the onions start to caramelize, stirring frequently.
Add the red and green peppers, kosher salt and black pepper to taste. Stir all ingredients together and cook for 3-5 minutes or until the peppers start to soften.
Add the tomatoes and red wine. Bring the liquid to a boil and cook for a few minutes to reduce slightly. Transfer the contents of the pan to an oven-safe baking dish.
Cut the par-cooked sausage into bite-sized pieces and add to the baking dish. Stir all ingredients together. Top with the ¼ cup of extra virgin olive oil.
Bake on the middle rack of the oven for 30 minutes. Remove from the oven.
Break up the basil leaves and stir into the sausage and peppers.
2 lbs Italian Sausage (We used 1½ lbs Sweet, ½ lb Hot)
2 Green Bell Peppers Thinly Sliced
1 Red Bell Pepper Thinly Sliced
1 Medium-Sized Yellow Onion Thinly Sliced
6 Garlic Cloves Thinly Sliced
1 pt Grape Tomatoes Halved
10-12 Fresh Basil Leaves (Reserve Stems)
½ cup Red Wine
3 Tbsp Plus ¼ cup Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Place a large cast iron skillet or sauté pan on medium heat. When heated, add 3 tbsp of extra virgin olive oil. Sear the sausage until brown on each side. The sausage will be par-cooked. Remove from the pan and set aside.
Add the basil stems and infuse the oil for 1-2 minutes. Remove from the pan. Add the garlic slices and cook until lightly golden brown. Add the onions. Cook for approximately 5 minutes or until the onions start to caramelize, stirring frequently.
Add the red and green peppers, kosher salt and black pepper to taste. Stir all ingredients together and cook for 3-5 minutes or until the peppers start to soften.
Add the tomatoes and red wine. Bring the liquid to a boil and cook for a few minutes to reduce slightly. Transfer the contents of the pan to an oven-safe baking dish.
Cut the par-cooked sausage into bite-sized pieces and add to the baking dish. Stir all ingredients together. Top with the ¼ cup of extra virgin olive oil.
Bake on the middle rack of the oven for 30 minutes. Remove from the oven.
Break up the basil leaves and stir into the sausage and peppers.
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