Tasty summer peppers shine in my take on the classic, Italian sausage and peppers. Sausage with apple, plus plenty of robust red wine, leave just enough sweetness to this easy weeknight dinner that tastes deceptively as if it took all day to prepare.
212 oz pkgs chicken sausage links with apple (I used Aidells brand but there are several varieties in US grocery markets such as Al Fresco, Johnsonville, and Applegate), sliced into 1-inch slices
3green bell peppersseeded and sliced into 1/2-inch slivers
1red bell pepperseeded and sliced into 1/2-inch slivers
1medium white oniondiced
4clovesgarlicminced
1cupred wine
2tspwhite wine or red wine vinegarto mellow the sweetness
Heat the olive oil in a large rimmed skillet over high heat. Add the sausage and saute until well browned. Add the peppers, onion, and garlic, and saute for a couple minutes until fragrant.
Add the red wine to the pan to deglaze. Use a wooden spoon to scrape up all the browned bits and yum yums from the bottom of the pan. Add the vinegar, reduce heat, season with salt and pepper, cover, and slow simmer a while until peppers are softened (30 minutes) and liquid is reduced by half.
Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to package directions (which will be short because it is fresh pasta). Drain the pasta and add to the sausage and peppers, allowing the pasta to absorb the remaining juices. I also used a wooden spatula to break the pasta up into smaller pieces to combine better with the sausage and peppers. Taste for seasoning and serve. Yields: 6 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!