"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>> 0800, "Julie Bove" > wrote:
>>>
>>>>I'm not sure how to do this. MIL made this all the time but I don't
>>>>like
>>>>Italian sausages and didn't eat them. I know sometimes she put them in
>>>>the
>>>>gravy (red sauce) and served over pasta. When she did this, my husband
>>>>would pick them out because he hates the gravy.
>>>
>>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>>> and peppers'.
>>>
>>> 1 pound of sausage, more or less
>>> 1-2 large sweet onion
>>> 2 large peppers [red or green]
>>> 4 tbls olive oil
>>> 4 tbls butter
>>>
>>
>> May I suggest garlic, basil and oregano? I like to use 3 peppers: one
>> red, one green and one yellow or orange if I can find one.
>
> Thanks!

Np.

I love this dish and make it often. Here's what I do:

Pierce the casings (I use hot sausage) and boil the sausages for a few
minutes in a skillet. Remove to plate, dump the water. Olive oil, garlic
and onions - saute till translucent. In go the sliced peppers, salt, basil,
oregano to taste. I like a lot of it. Saute until wilted but not limp.
Add a can of crushed tomatoes or 2 large peeled and crushed fresh tomatoes.
Shot of white wine. Some red pepper flake is nice. Adjust seasonings. Add
sausages sliced to whatever size you like. Toss and cook until the water
has cooked off a bit. I serve with parmesan and ricotta cheese.

Paul