Toni69
03-04-07, 11:35 am
A bit more prep here..but well worth it:
Sausage is up to you..if your bulking, use the real italian mild, hot or sweet sausage. If your dieting, you may want reduced fat like healthy choice or turkey sausage..even vegetarian if you want to go there. You do sacrifice taste as you get into the leaner types of sausages.
1 lb sausage of your choice
2 red bell peppers
1 yellow or green bell pepper
2 small red onions, sliced thin
salt and pepper to taste
1/4 tsp dried oregano
1/2 cup fresh chopped basil leaves
4 minced garlic cloves
1 dried ancho chili (optional...very spicy)
1 cup dry red wine
2 tbs tomato paste
1 (15oz) can diced tomatoes
crusty italian bread
Cut bell peppers in half and clean inside out. Place on a foil lined tray coated with pam, skin side up and press peppers down to flatten a bit. Spray peppers with pam and put in broiler (heat coming from top of oven) for about 8 min or until skins have blackened. You will smell the fragrant peppers as the skins blacken. WATCH THEM!
Take peppers out of oven, be careful and quickly put peppers in a ziploc bag, seal and let them steam in there a bit.
In a non-stick skillet coated with pam over high heat, add sausages and brown both sides. Reduce heat, add enough water to cover 2/3 of the sausages and simmer gently until cooked through. The package should give you clear instructions, depending if they are pre-cooked or not. I am using the real deal here; uncooked italian sausages).
Remove sausages and keep warm. Remove peppers from ziploc and peel blackened skins off. Slice peppers and saute with onions and ancho chili (optional) until onions are translucent and brownish in color. Add salt and pepper, garlic, oregano and chopped basil leaves and cook 2 min longer.
Add tom. paste and stir. Add wine, canned tomatoes and stir to combine, scraping the bottom of pan to relaease any browned bits left from sausages. Bring to a simmer.
Cut sausages into pieces and add back to pan. Cook until sauce thickens...about 20 min.
Serve inside italian bread or over rice or pasta.
You can also add shredded parmesan cheese or mozzerella on top.
Mangia!
Sausage is up to you..if your bulking, use the real italian mild, hot or sweet sausage. If your dieting, you may want reduced fat like healthy choice or turkey sausage..even vegetarian if you want to go there. You do sacrifice taste as you get into the leaner types of sausages.
1 lb sausage of your choice
2 red bell peppers
1 yellow or green bell pepper
2 small red onions, sliced thin
salt and pepper to taste
1/4 tsp dried oregano
1/2 cup fresh chopped basil leaves
4 minced garlic cloves
1 dried ancho chili (optional...very spicy)
1 cup dry red wine
2 tbs tomato paste
1 (15oz) can diced tomatoes
crusty italian bread
Cut bell peppers in half and clean inside out. Place on a foil lined tray coated with pam, skin side up and press peppers down to flatten a bit. Spray peppers with pam and put in broiler (heat coming from top of oven) for about 8 min or until skins have blackened. You will smell the fragrant peppers as the skins blacken. WATCH THEM!
Take peppers out of oven, be careful and quickly put peppers in a ziploc bag, seal and let them steam in there a bit.
In a non-stick skillet coated with pam over high heat, add sausages and brown both sides. Reduce heat, add enough water to cover 2/3 of the sausages and simmer gently until cooked through. The package should give you clear instructions, depending if they are pre-cooked or not. I am using the real deal here; uncooked italian sausages).
Remove sausages and keep warm. Remove peppers from ziploc and peel blackened skins off. Slice peppers and saute with onions and ancho chili (optional) until onions are translucent and brownish in color. Add salt and pepper, garlic, oregano and chopped basil leaves and cook 2 min longer.
Add tom. paste and stir. Add wine, canned tomatoes and stir to combine, scraping the bottom of pan to relaease any browned bits left from sausages. Bring to a simmer.
Cut sausages into pieces and add back to pan. Cook until sauce thickens...about 20 min.
Serve inside italian bread or over rice or pasta.
You can also add shredded parmesan cheese or mozzerella on top.
Mangia!