RZ Cooking

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Wednesday, February 20, 2008

Sausage and Peppers

After the emails, letters, and the growing mob of disgruntled fans in my backyard, it is clear that this website must be updated. This recipe, like the countless others which we've graced you with, is awesome (don't let the above photo mislead you).

I could at this point go into detail about the various textures and flavors of this dish as I have done in the past, but I realize that this is a useless endeavor. Therefore, anyone who is actually reading this can try the recipe on his/her own and determine its culinary merit (To those of you who are actually reading this: find some other way to spend your time. Read a book.) Feel free to share your pathetic ideas in the comments section.

1 onion, chopped
1 lb sausage, casings removed
2 tablespoons olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon each of dried parsley, oregano and basil
1/2 cup dry white wine
2 cups tomato puree

1. In a large skillet over medium-high heat, brown the sausage with 1 tablespoon oil. Remove from pan and reserve for later.

2. Add remaining tablespoon of olive oil to the pan. Add the onion and cook for 5-7 minutes until onions are soft. Add the garlic and cook for an additional minute.

3. Add the wine to the pan and scrape the browned sausage bits from the bottom of the pan. Cook for 3-5 minutes, or until the the wine has been reduced to about half.

4. Add the tomato puree along with 1 cup water. Bring to a simmer and add the browned sausage, the peppers, and herbs.

5. Cook for another 10 minutes or so over medium-low heat. Serve over pasta.