To be perfectly honest, I didn’t love sausage when I lived in the States; here in Calabria is a whole other story, though, and one of my favorite ways to prepare salsiccia is with peppers and onions in tomato sauce.
P had never had sausage prepared this way before I came along, but it’s been one of my family’s favorites from back when my grandmother made it — and it has quickly become one of P’s favorites as well.
And you want to talk about easy? There are only five steps!
A couple notes before we dig in:
I prefer using sweet sausage, red onion, and red and yellow peppers:
You are, of course, welcome to play with various combinations that may include spicy sausage and green peppers. Here our sweet (“dolce”) sausage tends to have a little kick with peperoncino, so don’t be afraid to add a little hot pepper even if you’re using sweet sausage; mostly it will just heighten flavors if you don’t use too much.
Also, I like to make extra sausage and sauce so we can have it with pasta the next day — the first day we usually do the sausage and peppers on hard rolls (sausage and pepper hoagies for those of you who know what a hoagie is). This is why I use two cans of tomato sauce; if you only want to use this for one meal, one can is probably plenty. This is definitely one of those sauces, though, that tastes even better the next day, so I highly encourage making enough for leftovers.
Sausage and Peppers
- Sausage links
- 1 tablespoon olive oil
- 2 large or 3 medium peppers, julienned
- 1 large onion, julienned
- 1 large clove of garlic cut in half
- 2 cans of tomatoes/tomato sauce
- Salt to taste
1. In a large nonstick pan on medium to high heat, brown sausage (about 10-15 minutes).
2. Remove sausage from pan and set aside. Turn down the heat a bit and add the olive oil, peppers, onion, and garlic. Saute until peppers and onions soften, at least five minutes.
3. Return sausage to pan and add tomato sauce, using about a quarter cup of water to rinse out the can (add that water to the pan as well). Add salt as desired.
4. Cover and let simmer, stirring occasionally, until tomato sauce tastes ready to you. This will take at least 15-20 minutes, but could take longer depending on your tastes. If you like a thicker sauce, be sure to take the lid off the pan at some point, which I do after about 15 minutes.
5. Serve sausage on hard rolls with plenty of sauce, peppers, and onions *or* serve with pasta (we prefer penne with this).