Sausage & Peppers
I "stole" this recipe from Giada De Laurentiis and made changes to suit my family's tastes. This recipe helped my youngest daughter to like bell peppers and onions. Trying to win the veggie battle.
I "stole" this recipe from Giada De Laurentiis and made changes to suit my family's tastes. This recipe helped my youngest daughter to like bell peppers and onions. Trying to win the veggie battle.
- 1 teaspoon salt
- 1/2 cup fresh basil chopped
- 4 cloves garlic chopped
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 onion sliced
- 1 lb italian sausage sweet or spicy, to taste
- 2 red bell peppers sliced
- 2 yellow bell peppers sliced
- 2 green bell peppers sliced
- 1 cup wine or chicken stock
- 2 cups marinara sauce
- 1/4 teaspoon red pepper flakes optional
- Carbohydrate 36.7610168981149 g
- Cholesterol 88.7525503 mg
- Fat 42.9379291814336 g
- Fiber 7.17821233560244 g
- Protein 21.3315726344941 g
- Saturated Fat 14.2463122440903 g
- Serving Size 1 1 Serving (556g)
- Sodium 1948.42941555024 mg
- Sugar 29.5828045625124 g
- Trans Fat 2.62258446649354 g
- Calories 659 calories
Step-by-step
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the wine, marinara, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls over pasta.
- If serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top with mozzarella cheese and serve sandwiches immediately.
Why does the sauce taste bitter instead of sweet after thirty minutes of simmering? Achieving balance in a skillet of sausage and peppers relies entirely on how the natural sugars in the sliced bell peppers caramelize during the initial five-minute sauté before the acidic wine and marinara enter the pan. Controlling heat is paramount here; maintaining a steady medium flame ensures the exterior proteins brown without scorching the garlic added later. When the wine or chicken stock hits the hot surface, scrape aggressively with a wooden utensil to dissolve the fond into the liquid, releasing the concentrated umami compounds stuck to the metal. Substituting chicken stock for wine removes the necessary tart acidity that cuts through the rich pork fat, resulting in a heavier, flatter profile on the palate. Adjusting these components transforms a standard braise into a deeply cohesive sauce.
The Chemistry of Browning
Maillard reactions require dry heat, which is why browning the Italian sausage links first creates the essential flavor foundation before moisture enters the vessel. Slicing the browned links into one-inch chunks allows interior fat to render slowly into the simmering marinara during the final twenty-minute reduction phase, emulsifying the sauce.Managing Acidity and Reduction
Deglazing introduces liquid that dissolves caramelized sugars, but letting the mixture simmer uncovered for twenty minutes is critical to evaporate raw alcohol notes from the wine while concentrating the tomato solids. If the sauce thickens too rapidly before the pork cooks through, lower the burner output and cover the skillet partially to trap steam without scorching the bottom.
