Rocco Dispirito’s Sausage and Peppers

Classic, aromatic Italian comfort food.

Note: This post was originally published before we created our family favorite Sausage and Peppers recipe – I highly recommend giving that one a try if you’re seeking out the best sausage & peppers recipe we’ve tried. You can even pizza-fy it if you follow my recipe for Spicy Italian Sausage and Peppers Pizza!

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We were driving to a birthday party when I saw a sign for a pork store, and Dino remembered that our friends’ father owned it. We had never been there before, so we stopped on the way back.

They had a ton of homemade sausages, so we bought a sampling of them to make sausage and peppers with the next day. We used a combination of hot sausage, onion and pepper sausage, spiced sausage with mozzarella and regular sausage.

Dino cooked this up in the cast iron skillet with a few modifications – he omitted the ancho chile and canned tomatoes, and didn’t pre-roast the peppers.

This is a classic Italian dish that tasted very authentic. Along with a big piece of bread, any New Yorker knows how to enjoy a meal like this.

Looking for more Italian recipes? Check out these our favorites:

• Sausage and Peppers
• Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
• Skillet Garlic Parmesan Bread
• Orange Scented Cannoli Dip
• Pork Scallopini with White Bean-Tomato Salad
• Ravioli Lasagna
• Antipasto Pasta Salad
• Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms
• Ricotta Cookies
• Italian Cream Cheese and Ricotta Cheesecake

Rocco Dispirito’s Sausage and Peppers

• Yield: 8 Servings 1x

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Description

Classic, aromatic Italian comfort food.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 4 bell peppers, cut 1/2-inch slices
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 8 fresh basil leaves, torn
• 1 teaspoon fresh oregano, minced
• 2 pounds Italian sausage (we like a mix of sweet and spicy)
• 2 cups dry red wine

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Instructions

1. Heat oil in a large skillet. Add onions and peppers and sauté until the onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Remove from skillet and set aside.
2. Prick sausage all over with a fork. Sauté in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sautéed vegetables back into the skillet.
3. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

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Notes

Original Recipe by Rocco DiSpirito, adapted by Big Flavors from a Tiny Kitchen – Dino & Ashley Covelli

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