I received a recipe for this dish in my in-box a few weeks ago. Unfortunately, I never saved it or printed it out. But I knew that I wanted to give it a try — I had some homemade sausage that my dad made and I was dying to try it. So, I invited my Uncle Carmen over for dinner and did my best to remember what was in the recipe (I had to do a lot of improvising). Here’s the recipe I came up with:
4 links of Italian sausage
3 Tbsp olive oil
2 bell peppers, sliced into strips (I used 1 red and 1 yellow)
1 large onion, sliced
4 cloves garlic, minced
2 tsp Italian seasoning
1 cup red wine (I used Chianti)
2-14.5 oz cans petite diced tomatoes
1 Tbs tomato paste
Salt and pepper to taste
1 pound cooked linguine
Put sausage in a large dutch oven and add water to cover half-way. Cook sausage over medium-high heat for 20 minutes. If water evaporates, continue to add small amounts until sausage is cooked.
Remove sausage from pot and empty water. Slice sausage into 1/2 inch rounds. Return pot to stove and add 2 tablespoons of olive oil. When oil is hot, add sausage back to pot and cook until browned on both side. Remove sausage from pot and set aside.
Add 1 tablespoon of olive oil to pot and add sliced peppers and onions, Italian seasoning, salt and pepper. Cook until peppers are softened and onions become translucent, about 10 minutes. Add garlic and saute for 1 minute more.
Add wine to pot and cook until it reduces by half, about 5 minutes. Add tomatoes and tomato paste. Stir until combined. Add sausage back to pot. Simmer for 10 minutes.
Serve over hot linguine and top with freshly grated parmesan cheese.
Is it a Keeper?
This recipe smelled divine while it was cooking! I absolutely love the smell of cooking peppers and onions — it reminds of spending time with my grandmother at my family’s sausage and pepper stand at Scranton’s La Festa Italiana!
But, this recipe did not only smell fantastic, but we all agreed… it was delicious! My dad’s homemade sausage was nice and spicy and the reduced wine added a great level of sweetness. I will most definitely be making this dish again and again!
Not too bad for a total improvisation!
Note: I used whole grain pasta for this dish. I think it’s heartier (and it healthier) than plain pasta. Have you tried whole grain pasta yet? What do you think?
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