This is a meal left over from back before miss Aria was born, that in my late pregnancy haze I never got around to posting. I’m really glad I got a photo of these sandwiches, though, because they were AMAZING! You’d think sausage and peppers, no big deal, right? Relatively standard fare (although generally pretty tasty no matter what)? These were extra good though – and that was not just my big pregnant stomach talking, because Daren was in total agreement. I think the key ingredient here is the Marsala wine – what a great addition. The Marsala really shone through, and since it is one of my favorite flavors anyway, it made a good sandwich even better. They’re also really easy to throw together – I’m pretty sure I could pull it off even with a needy infant hanging around. Which is a good thing, since now that I’m looking at these again, I’m thinking they would make an excellent dinner…
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage (we used chicken)
- 2 red bell peppers, sliced
- 1 sweet onion, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- Chopped fresh basil leaves
- 4 garlic cloves, chopped
- 1 cup Marsala wine
- 1 (15-ounce) can tomato sauce
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls
Grill and slice the sausage. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the peppers and onions and cook, stirring occasionally, until softened and beginning to turn golden brown. Add the oregano, basil, garlic and red pepper flakes and continue to cook an additional minute. Stir in the Marsala wine and tomato sauce and bring to a simmer. Continue to simmer until the sauce has thickened, about 20 minutes. Add in the sliced sausage and continue to cook until heated through.
Slice the sandwich rolls and top with the sausage mixture.
Yield: 4-6 servings, depending on sandwich size
Source: The Food Network