A hearty and easy version of Sausages and Peppers, with a little help from my friends at Cucina Antica.
Last week, a friend texted me that her son had a craving for sausages and peppers. She sent me a screenshot of their conversation and it literally cracked me up. And it was one of those days where she was going in ten different directions and dinner was looking like nothing more than a banana … and one of those rare afternoons where I would be home long enough to make some sausages and peppers to satisfy a teenager’s craving.
I also had a recipe due for my friends at Cucina Antica, so it was total kismet with the timing.
I don’t make sausages and peppers that often, because neither of my kids will eat peppers or onions, so then it’s just … sausages.
This recipe isn’t any exception, but they both inhaled the sausages, and my friend’s son (and the rest of her family) got fed too, and I got my recipe in for Cucina Antica, so win/win.
Did you know that April is National Garlic Month? Yea, me neither. I’m firmly entrenched in the “more garlic, more better” camp, and this recipe with six cloves of garlic is a prime example. Did you know that garlic is in the onion family? Besides the flavor punch it can bring to a dish, it also has great medicinal attributes as well. It promotes a healthy heart and immune system with its antioxidant properties and helps maintain healthy blood flow. Some people believe it also wards off acne, warts, toothaches, and evil spirits.
Sausages and Peppers are one of those recipes that can take a little while to make because you want that “cooked all day” flavor. But I turned this into a busy weeknight version with a little help from a jar of Cucina Antica‘s Garlic Marinara. You may have heard me mention their sauces last month — I’m a new fan because they’re all natural and even Whole30 compliant (*just a sidebar: while the sauce used in this recipe is Whole30 compliant, the recipe isn’t. To make it Whole30, use ghee instead of butter, and skip the red wine).
Satisfying cravings and keeping our eating clean, one bite at a time.
Sausages and Peppers with Red Wine Marinara
Recipe courtesy of Cate O’Malley
Ingredients
6 (4 ounce) links sweet Italian sausage
olive oil
2 tablespoons butter
1-1/2 yellow onions, sliced
6 cloves garlic, minced
2 large green bell peppers, sliced
1 jar of Cucina Antica Garlic Marinara
1/4 cup red wine
Directions:
Put a little bit of olive oil in a large skillet over medium heat, and and the sausage. Brown on all sides. Remove the sausages from skillet, slice, and set aside.
Melt butter in the skillet. Add in the onion and garlic, and cook for 2 to 3 minutes. Add the green bell pepper. Once the pepper has softened a bit, approximately 5-7 minutes, add in the jar of Cucina Antica Garlic Marinara and the red wine. Cook until the peppers and onions are completely tender and the sauce is warmed through.
Add the sausage back to the skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Serve over pasta, stuffed into a toasted and buttered roll, or eat as is.
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