The ingredient list for this recipe isn’t lengthy, but to draw out the great flavors from the peppers and onions there is some lengthy simmer time.
It’s broth-y, tomato-y, savory and begging to be matched with a toasted thick piece of bread.
Could be served over spaghetti squash or noodles, alongside a spinach salad or steamed broccoli.
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
INGREDIENTS
1 lb Italian sausage, in casing (1 package)Spicy can be substituted
¼ cup Olive oil
1 Large sweet onion, thinly sliced
1 Large yellow bell pepper, thinly sliced
1 Large red bell pepper, thinly sliced
4 Garlic cloves, thinly sliced
2 tsp Fresh oregano, chopped1 tsp dried oregano can be substituted
½ tsp Crushed red pepper flakes
2 cups Tomato purée (or sauce)
1 cup Beef or chicken broth
¼ cup Red wine vinegar
Fresh basil leaves for serving
Kosher salt
DIRECTIONS
1In a Dutch oven heat oil over med-high heat. Brown sausages, for about 10-12 minutes. Continually turn in the oil, searing all sides.
Remove sausages from oil and set aside.
2Add onions, peppers, garlic and oregano to pot and sauté. Continue to cook for about 10-12 minutes until onions are lightly browned.
3Add to pot, crushed red pepper flakes, tomato sauce, broth and vinegar. Season with salt, a generous pinch.
Place sausages on top and cover pot.
Lower temp to med-low and simmer for about 45 minutes.
4Before serving, slice sausages in thirds, and finish with basil leaves.
Don’t forget the crusty piece of bread!
Ingredients
1 lb Italian sausage, in casing (1 package)Spicy can be substituted
¼ cup Olive oil
1 Large sweet onion, thinly sliced
1 Large yellow bell pepper, thinly sliced
1 Large red bell pepper, thinly sliced
4 Garlic cloves, thinly sliced
2 tsp Fresh oregano, chopped1 tsp dried oregano can be substituted
½ tsp Crushed red pepper flakes
2 cups Tomato purée (or sauce)
1 cup Beef or chicken broth
¼ cup Red wine vinegar
Fresh basil leaves for serving
Kosher salt
Directions
1In a Dutch oven heat oil over med-high heat. Brown sausages, for about 10-12 minutes. Continually turn in the oil, searing all sides.
Remove sausages from oil and set aside.
2Add onions, peppers, garlic and oregano to pot and sauté. Continue to cook for about 10-12 minutes until onions are lightly browned.
3Add to pot, crushed red pepper flakes, tomato sauce, broth and vinegar. Season with salt, a generous pinch.
Place sausages on top and cover pot.
Lower temp to med-low and simmer for about 45 minutes.
4Before serving, slice sausages in thirds, and finish with basil leaves.
Don’t forget the crusty piece of bread!
Fish Food