Now that we've had all the turkey and ham we can handle for awhile, let's turn to this satisfying Italian Sausage, onion, and pepper main dish. All you need to complete the meal is a good crusty bread, and a side salad or fruit.
RACHAEL RAY'S SAUSAGE, PEPPER, AND ONION ONE-POT Serves 4-6
2 lb. Italian sausage, hot or sweet-3 T. Extra Virgin Olive Oil, divided-1 1/2 t. fennel seed-1 red chili pepper, thinly sliced (I used just a sprinkle of crushed dried red chile pepper)-1 red bell pepper, cored & thinly sliced-2 large red or yellow onions, thinly sliced-4 cloves garlic, thinly sliced-salt & pepper-2 T. tomato paste-1/2 c. dry white wine (ANY white will do)-1 c. chicken broth-1 can tomato sauce or stewed tomatoes (15 oz)-a generous handful of flat leaf Italian parsley, finely chopped-1 loaf Ciabatta bread
Place sausages in high-sided skillet or Dutch oven, & add 1" of water & 1 T. EVOO to the pan.
Bring mixture to a boil, then reduce the heat a bit & allow water to boil away. Sausages will gently cook through in the water, & then the EVOO will crisp the casings to a deep brown.
Remove sausages to a plate. Heat remaining EVOO, a couple turns of the pan to coat bottom, in the same skillet, over medium high heat.
Stir in fennel seed & chili pepper, then add in peppers, onions, & garlic as you slice them.
Season with salt & pepper & cook for 15 min. to soften.
Stir in tomato paste for 1 min.,
Then, stir in wine for 1 min. more.
Add chicken broth, and tomato sauce, or stewed tomatoes.
Finish with parsley.
Slice sausages on an angle, add them to the pot.
Cover, cool completely & store for a make-ahead meal.
Reheat, covered, over med. heat or in oven on moderate heat.
Crisp up chunks of bread in warm oven just before serving, for mopping up your plate!
Enjoy!
W.
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