Saturday, April 25, 2015

Italian Sausage and Peppers with Ziti

With Ziti or in a sandwich...a winner every time!


Sausage and peppers was a regular meal in our house, growing up.  I can still see my dad cutting up the peppers and mom cooking the sausage that dad had made himself.  I can't even describe how good it was!   Sometimes, they would roast the sausage in the oven first, and then add the onions and peppers.  It didn't matter how they made it...it was delicious every time!  I don't ever remember them adding wine, I decided to try it one day and we all love the mild flavor of the wine.  Just the right touch, but, you don't have to add wine, it'll be just as good without it.

One of my favorite memories was on New Year's Eve.   I can still see us all at my Aunt Helen and Uncle Augie's house, celebrating with the family.  They lived upstairs from my grandparents, in a small duplex unit.  It was amazing how many relatives they could fit it that place.  I loved going there anytime, they were like my second set of parents, and my cousin, Ro, was more like a sister!    Anyway, that night, you could smell the sausage cooking, but we weren't allowed to eat it until midnight.  You can imagine, once that clock struck twelve, it was sausage and pepper sandwiches for everyone!  Awesome!

Another delicious way to make this is to stir in cooked ziti when the sausage and peppers are just about done, and let it all simmer together for a few minutes.  It really is delicious whatever your preference. 


Ingredients:

1 pkg. (5 links) Premio Italian sausage (mild or hot, your choice)
2 Tbsp. butter

1 Tbsp. olive oil
1 large onion, halved and sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper
1 large green bell pepper
1 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
1 (14.5 oz.) can crushed tomatoes (optional)
1/4 cup red wine, (optional) (whatever kind you like to drink)


Prick the sausage all over with a fork, then place in a large skillet over low heat, and brown on all sides, cooking until tender.  Remove from skillet, and slice links into 1" pieces. (I like to cut them in a diagonal...it's pretty.  Ha!)


Melt butter and olive oil in the skillet on medium heat.  Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.  Mix in red bell pepper and green bell pepper.  Season with basil, oregano, salt & pepper.  Stir in crushed tomatoes and wine (both are optional).  Continue to cook and stir until peppers and onions are tender.

Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Serve over pasta, polenta or on Italian rolls for sandwiches (our favorite.)

P.S. The family gave this a "thumbs up" all the way!
















"Rejoice in the Lord always. I will say it again: Rejoice! Let your gentleness be evident to all. The Lord is near." - Philippians 4:4-5

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