2 red bell peppers, sliced
2 yellow onions, sliced
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tbsp. tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 tsp. red pepper flakes, optional
4-6 fresh Italian sandwich rolls, optional
Parmigiano cheese
Directions:
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7-10 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 tomato paste and stir. Add the Marsala wine, tomatoes, 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 4-6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir in to combine. Cook until the sauce has thickened, about 20 minutes.
Split the rolls in half length-wise. 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. Tip with Parmigiano cheese and serve.
Parmigiano cheese makes the Italian pepper recipe taste sweet.
Are we really suppose to drain all the sausage juice? Would cooking it in the juice add more flavor?
Hi there! Sorry it took me so long to reply, my notification settings were set wrong:( You could keep some of the juice from cooking the sausage, but it does tend to get too greasy. I've tried both. You still get the juice from those sausages when you put them back in anyway. Let me know what you tried out and what worked for you!