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Gallery Mark’s Old-Fashioned Sausage and Peppers Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 2 cloves garlic, thinly sliced 1 large red onion, cut into 2-inch chunks 2 red bell peppers, cored, seeded, and cut into 2-inch chunks 2 green bell peppers, cored, seeded, and cut into 2-inch chunks 4 fresh, hot Italian sausages 4 fresh, sweet Italian sausages 1 cup milled or crushed canned Italian plum tomatoes 1 1/2 cups dry red wine 1 pinch of dried oregano Salt and freshly ground pepper

Gallery Mark’s Old-Fashioned Sausage and Peppers

Recipe Summary Servings: 6

Mark's Old-Fashioned Sausage and Peppers

Mark’s Old-Fashioned Sausage and Peppers

Mark’s Old-Fashioned Sausage and Peppers

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1/4 cup extra-virgin olive oil 2 cloves garlic, thinly sliced 1 large red onion, cut into 2-inch chunks 2 red bell peppers, cored, seeded, and cut into 2-inch chunks 2 green bell peppers, cored, seeded, and cut into 2-inch chunks 4 fresh, hot Italian sausages 4 fresh, sweet Italian sausages 1 cup milled or crushed canned Italian plum tomatoes 1 1/2 cups dry red wine 1 pinch of dried oregano Salt and freshly ground pepper

Directions

In a large skillet with a lid, heat the olive oil over medium-high heat. Add the garlic, onion, and peppers, and cook, stirring, until the onion is translucent, about 5 minutes. Add the sausages, and cook about 4 minutes more, until sausages begin to brown. Add the tomatoes, wine, oregano, and a large pinch of salt. Cover, bring to a simmer, and simmer gently about 25 minutes, until the peppers are very soft. Season with salt and pepper to taste. Serve immediately. Note: These recipes have been adapted from “The Campagna Table: Country Style Italian Cooking” by Mark Strausman. Reprinted by permission of William Morrow & Co. Inc.

Reviews (3)

 Add Rating & Review     47 Ratings   5 star values:        13    4 star values:        14    3 star values:        14    2 star values:        5    1 star values:        1

Reviews (3)

Add Rating & Review     47 Ratings   5 star values:        13    4 star values:        14    3 star values:        14    2 star values:        5    1 star values:        1

Add Rating & Review

47 Ratings 5 star values: 13 4 star values: 14 3 star values: 14 2 star values: 5 1 star values: 1

47 Ratings 5 star values: 13 4 star values: 14 3 star values: 14 2 star values: 5 1 star values: 1

47 Ratings 5 star values: 13 4 star values: 14 3 star values: 14 2 star values: 5 1 star values: 1

  • 5 star values: 13 4 star values: 14 3 star values: 14 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: Unrated       05/19/2012   way too much liquid. next time i'd reduce wine to 3/4 cup. as written, i had to remove the lid to reduce the sauce down, otherwise way too watery. also, sausages are overcooked after 25 minutes. next time, i'd remove them after 15 minutes.  

Martha Stewart Member     Rating: Unrated       06/06/2008   Tasted very good. I would reduce the wine to 1/2 cut, 1-1/2 cups of wine. The wine also turned my sausage blue, and it was not very attractive. I used a Cabernet wine so next time I'll try Chianti and use less of it.  

Martha Stewart Member     Rating: Unrated       11/28/2007   Wow! this was truly delisious. I had to remove sausages at the end and try to reduce the juice ( I think my peppers where super juicy) finaly I added 4 oz of tomato paste to thicken. my new favorite forsure

    Martha Stewart Member

    Rating: Unrated 05/19/2012

way too much liquid. next time i’d reduce wine to 3/4 cup. as written, i had to remove the lid to reduce the sauce down, otherwise way too watery. also, sausages are overcooked after 25 minutes. next time, i’d remove them after 15 minutes.

Rating: Unrated

Rating: Unrated 06/06/2008

Tasted very good. I would reduce the wine to 1/2 cut, 1-1/2 cups of wine. The wine also turned my sausage blue, and it was not very attractive. I used a Cabernet wine so next time I’ll try Chianti and use less of it.

Rating: Unrated 11/28/2007

Wow! this was truly delisious. I had to remove sausages at the end and try to reduce the juice ( I think my peppers where super juicy) finaly I added 4 oz of tomato paste to thicken. my new favorite forsure

All Reviews for Mark’s Old-Fashioned Sausage and Peppers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mark’s Old-Fashioned Sausage and Peppers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest