Go Back
–+ servings
Print

spicy sausages with three peppers

serves 4
by Nancy

Ingredients

  • 1 lb sweet italian sausage pricked all over with a fork
  • 2 tablespoons extra-virgin olive oil plus more for brushing
  • 1 red bell pepper cut into 1-inch dice
  • 1 green bell pepper cut into 1-inch dice
  • 1 yellow bell pepper cut into 1-inch dice
  • 1 medium red onion diced
  • 1 small fennel bulb—trimmed cored and thinly sliced
  • 1 serrano chilis seeded and thinly sliced crosswise
  • 1 habanero chili seeded and thinly sliced
  • salt & pepper
  • ½ cup dry red wine
  • ½ cup freshly grated pecorino cheese
  • crusty bread for serving

Instructions

  1. set a large cast-iron skillet over medium-high heat and add the 1 tablespoons of olive oil.
  2. add the sausages and cook, turning, until nicely browned and just cooked through, about 15 minutes total.
  3. remove the sausages to a plate
  4. add the remaining 2 tbl of olive oil and the peppers, onion, fennel and chilis and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
  5. season with salt & pepper
  6. add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes.
  7. remove from the heat and sprinkle half of the pecorino cheese over the sausage and peppers.
  8. serve with bread, passing the remaining pecorino at the table.