This is easily one of Alex’s favorite things to eat. A notoriously picky eater, Alex finds no fault with this dish. I grew up eating sausage and peppers and I had, foolishly, assumed everyone else had, too. About a year into our relationship I was appalled that Alex had never had this dish nor did he really know what it is.
This is one of those dishes that I make often as the ingredients are usually things I always keep around the house. You can eat it on a bed of rice or on a roll if you’d like. My mom uses less tomato sauce but I like having the extra sauciness. Also, the peppers and onions are really the best part, so make sure you don’t skimp on them!
sausage and peppers
8 links Italian sausage (hot if you prefer it)
2 tablespoons olive oil
3 yellow onions, sliced
3 cloves garlic, minced
1 15-ounce can tomato sauce
6 green bell peppers, sliced
salt and pepper to taste
Place sausages in a frying pan on medium heat with enough water to cover the bottom of the pan. When the sausages turn gray, turn them and prick the skin with a fork. When the water evaporates, the sausages will brown in their own fat. When they’re brown on all sides, drain the fat from the pan and set aside the sausages. Add the olive oil, garlic and onions to the pan and saute until the onions are soft. Add the peppers and sausage (which I like to slice into bite sized pieces before adding, but that’s just personal preference) and stir until everything is combined. Add the tomato sauce, salt and pepper. Cook over medium-low heat until the peppers are tender but not too soft.