I was having rather a good time over at the cooking club, the “By The Beach” theme is always fun since I live at the coast and fresh seafood fills more of my menus than anything else, who can resist fresh off the boat seafood year round?
This week is pot luck from any one of our guest chef’s recipes and again I have a chance to pull a little something from Giada to add to my sausage and peppers repertoire, a slightly or considerably adapted version of her peppers and onions…I ran from the Marsala idea, but I did splash in a bit of red wine. Giada makes this for a pound of sausage, but it can easily be cut by half after all the leftover will have a blast in other dishes.
Pot Luck Sausage and Pepper Sandwiches…we like grilled sausages in the summer
Giada’s Sausage and Peppers slightly adapted, link to entire recipe below:
2 red bell peppers, sliced or use what you have
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano or several fresh oregano leaves, I’m loving the Cuban oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine or about 1/4cup red wine
1 (15-ounce) can diced tomatoes, I didn’t use them
1/4 teaspoon red pepper flakes, optional
1/4 cup EVOO
- Heat about 1/4 cup olive oil add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Splash in the red wine
- Add the tomato paste and stir. Season with pepper flakes…this is where I stopped, no wine, no tomatoes.
- If Adding the marsala and tomatoes…Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Link to recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/sausage-peppers-and-onions-recipe-1916837