Sausage Peppers and Onions

I adore Italian food – pizza, pasta, sausage and peppers, garlic knots, you name it! During college, my family went on a trip to Rome. I spent most of the time leading up to the trip mapping out the location of restaurants near our hotel, that’s how excited I was to eat authentic Italian food. I imagined it would be like New York City food-wise, only with everyone speaking Italian. Imagine my surprise when I first laid eyes on a piece of Roman pizza. I was baffled to see that pizza in Rome was served in a square shape and eaten like a sandwich with two slices stacked on top of each other. I was expecting the giant, thin crust pies with slices as big as my head like they serve in Brooklyn. And I thought I knew the texture of good al dente pasta, but the pasta there was almost crunchy. Ha! It was my first lesson in “authentic” food not meaning the same thing all over the globe. Sometimes you just want what you’re used to.

So this is my version of sausage and peppers and onions. I won’t say it’s authentic Italian, authentic Italian-American, or even authentic for New York City. It’s simply the way we like to eat it! 🙂

Get out:

• 1 package Hot Italian Sausage
• 1 package Mild Italian Sausage
• 2 Red Bell Peppers
• 3 small Yellow Onions
• 1 can of Petite Diced Tomatoes
• 1 tbsp Splenda
• 1/2 cup White Wine
• 1 tbsp Butter
• Salt and Pepper

Place your sausages in a large nonstick pan.

Brown them on both sides. You do not need to cook them through, you just want the outside to get a nice color and sear.

Remove from the pan and cut each link in half.

Slice your bell peppers and onions into thick slices.

Add peppers and onions to a large pan with 1 tablespoon of butter and a sprinkle of salt and pepper.

Cook on medium high heat for approximately 5 minutes, stirring occasionally. You just want the veggies to start to soften.

Snuggle your italian sausages back into the pan with the onions and peppers.

Pour in your diced tomatoes and white wine. Sprinkle with Splenda.

Reduce heat to medium.

Cover and cook for approximately 20 minutes, until the sausages and veggies are completely cooked through.

Remove the cover, raise the heat to medium high, and continue cooking for approximately 10 minutes. During this step, we want to reduce the gravy by half, so the flavors are concentrated and the volume doesn’t drown out the other ingredients.

Serve.

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Sausage Peppers and Onions

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Spicy and sweet italian sausages in a mellow tomato-wine sauce with sliced bell peppers and juicy onions.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 package Hot Italian Sausage
• 1 package Mild Italian Sausage
• 2 Red Bell Peppers
• 3 small Yellow Onions
• 1 can of Petite Diced Tomatoes
• 2 tbsp Splenda
• ½ cup White Wine
• 1 tbsp Butter
• Salt and Pepper

Instructions

1. Place your sausages in a large nonstick pan.
2. Brown them on both sides. You do not need to cook them through, you just want the outside to get a nice color and sear.
3. Remove from the pan and cut each link in half.
4. Slice your bell peppers and onions into thick slices.
5. Add peppers and onions to a large pan with 1 tablespoon of butter and a sprinkle of salt and pepper.
6. Cook on medium high heat for approximately 5 minutes, stirring occasionally. You just want the veggies to start to soften.
7. Snuggle your italian sausages back into the pan with the onions and peppers.
8. Pour in your diced tomatoes and white wine. Sprinkle with Splenda.
9. Reduce heat to medium.
10. Cover and cook for approximately 20 minutes, until the sausages and veggies are completely cooked through.
11. Remove the cover, raise the heat to medium high, and continue cooking for approximately 10 minutes. During this step, we want to reduce the gravy by half, so the flavors are concentrated and the volume doesn't drown out the other ingredients.
12. Serve.

Nutrition Information

Calories: 708 Fat: 49 Carbohydrates: 19 Sugar: 11 Sodium: 1595 Protein: 42

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