Sausages Country Style

Salsicce e Peperoni alla Contadina

Cooking With Nick Stellino
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Ingredients:

4 tablespoons olive oil
8 Italian sausages (hot)
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 medium onion, sliced
6 cloves garlic, thickly sliced
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh rosemary
½ (one half) cup white wine
1can (14 ½ oz.) Italian style stewed tomatoes, drained and chopped. Juices reserved
½ (one half) teaspoon salt
½ (one half) teaspoon freshly ground black pepper
1 recipe for Gandma’s Polenta
2 tablespoons chopped fresh Italian parsley

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Yield: 6 generous portions
Printable Version
Brown the sausages on all sides in half of the olive oil. Remove the sausages, slice each sausage into thirds for easier serving and keep warm. Fry the peppers over high heat until just brown, about 3-4 minutes. Transfer the peppers to a plate with the sausages. In the same pan, reduce the heat to medium and add the remaining oil. Cook the onions, garlic, red pepper flakes, parsley and the rosemary until the onions are tender, 6-8 minutes. Add the wine, stirring gently to remove any brown bits at the bottom of the pan, reduce by half, about 3-4 minutes.
Add the chopped tomatoes and season with salt and pepper. Cook until the tomato mixture is nearly dry, about 7-8 minutes. Return the sausages and the peppers to the pan. Add the reserved tomato juice. Bring the sauce to a boil then simmer, stirring often, until the sausages are cooked through and the sauce has thickened, about 15 minutes.
While the sauce is simmering, make the polenta
To serve, pour the polenta onto a warm serving dish and top with the sausage and pepper mixture. Sprinkle with chopped parsley.
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