Sausage and Peppers

Growing up in an Italian household – there are two things that are pretty much constant: noise and food. You hear a lot of noise and you eat a lot of food.

And drama. I forgot the drama. Uncle Sal is on the phone with Aunt Mickey, who’s visiting Fran and Louie…who are fighting with Gino and Rose…

All being played out like a megaphone symphony while my Grandmother makes the sausage and peppers, listening to the commotion with laughter in her eyes.

Yes, these Italian stereotypes were very real in my home. And I can’t imagine a world without them!

Where would we be without sausage and peppers? This meltingly sweet and wonderfully savory combination is a quintessential Italian meal. I make this when I want everyone to come to the dinner table together. And I serve it right out of the pan, in the center of the table, just like we did growing up. With a loaf of Italian bread and a smile on your face. Simple to make and fun to eat.

Noise, food, drama … am I forgetting anything? Oh, yes. Love. And that’s always on the menu in my Italian kitchen.

Sausage and Peppers
3 lbs. Italian sausage, links – hot or sweet, with or without fennel
4 bell peppers, cut into 1″ strips – any combination of colors
2 onions, cut into large wedges
7-8 roma tomoatoes, cut into wedges
3-4 garlic cloves, smashed with a large knife
olive oil
Salt and Pepper

1.) Drizzle 2 Tbsp. olive oil in a large, heavy skillet. Cook sausage links over medium-high heat until browned on all sides.

2.) Remove sausage from skillet and place in a second skillet, over medium heat. Cover and continue to cook until almost done, about 12 – 15 minutes.

3.) Meanwhile, in the now empty skillet (with browned bits from sausage) add a small amount of olive oil. Reduce heat to medium and add onions, garlic, peppers, tomatoes and salt and pepper. Cover and cook until vegetables are soft but still have a bite, about 10 minutes. Stir occasionally.

4.) When sausage is almost done, remove from pan and cut into 2″ coins. Place sausage pieces and any accumulated juices to the pan with the peppers. Allow sausage to finish cooking through if necessary.

5.) Serve with crusty Italian bread for sandwiches.