Will and I love Italian food. I have taken Giada's Sausage, Peppers and Onion recipe, a.k.a. Italian Street Food, and a recipe for Perfect Potluck Baked Ziti from Good Housekeeping, May 2005 issue, mixed them up and come up with two stellar dishes! The best part, two meals, same pots, one mess, one clean-up!
Italian Street Food
A half of this recipe serves 2-3. I save half of this recipe to make Baked Ziti
Whole recipe serves 4-6 Recipe may be doubled.
1 1/2 lb. sweet Italian sausage w/o casing.
(I buy mine from Sprouts.)
2 yellow onions, sliced in wedges
2 large red peppers, sliced in wedges
(It's pretty using 1 red and 1 yellow pepper.)
1 teaspoon kosher or sea salt
1 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
(or 2 tablespoons dried basil)
4 garlic cloves, finely chopped
2 tablespoons tomato paste
1 cup Marsala wine
(1 cup of dry sherry is a good substitute.)
1 (15- ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
Heat pan over medium heat.
Add the bulk sausage and cook until brown, about 5-7 minutes.
Remove from pan and drain on paper towel.
Keeping pan over medium heat, discard all but 2 tablespoon of sausage fat.
If sausage is lean add extra virgin olive oil to equal 2 tablespoons.
Add onions, peppers, salt and pepper and cook until onions are lightly brown, about 5 minutes.
Add oregano, basil and garlic and cook 2 more minutes,
Add the tomato paste and stir.
Add the Marsala wine, tomatoes, and chili flakes, if using.
Stir to combine, scraping the bottom of the pan with a wooden spoon to release brown bits.
Bring to a simmer.
Add sausage back into pan and stir to combine.
Cook until the sauce has thickened, about 20 minutes.
Serve in bowls with hot crusty bread as a dipper.
Makes 2 large servings.
Reserve half to make Baked Ziti.
Onions cut in wedges.