Sweet Italian Sausage and Peppers with Marsala Wine
This simply prepared delivery of the standard leans in on “sweet” -- sweet Italian sausage with its fennel undertones, sweet bell peppers and sweet marsala wine. All braised together in a tomato base with Italian spices and fragrant basil allows the sausage to shine.
Equipment
- large saute pan or Dutch oven
Ingredients
- 3 Tbsp. extra virgin olive oil divided
- 2 lbs. sweet Italian sausage
- 1 large yellow onion sliced
- 2 red bell peppers cut into ½-inch strips
- 2 yellow bell peppers cut into ½-inch strips
- 2 cloves garlic minced
- 2 tsp. fresh minced oregano or ½ teaspoon dried oregano
- 1 tsp. salt
- ½ teaspoon fresh ground pepper
- Pinch red pepper flakes
- 2 Tbsp. tomato paste
- 28 oz. can whole San Marzano tomatoes chopped or 2 lbs. fresh San Marzano tomatoes, peeled and cored
- 1 cup Marsala wine
- 8 oz. can tomato sauce
- ⅓ cup chopped fresh basil
- 6-8 Italian grinder/hoagie rolls
- Fresh grated Parmesan cheese for serving
Instructions
- Heat 2 Tbsp. olive oil in a large heavy skillet over medium heat. Add the sausages and cook, browning on all sides, about 8 minutes. Remove to a paper towel lined plate to drain.
- To the same pan over medium heat, add onion and peppers and cook, stirring regularly until softened and starting to caramelize, about 10 minutes. Stir in garlic, oregano, salt and peppers and cook for 2 minutes. Stir in tomato paste. Add the tomatoes, Marsala wine, and tomato sauce and bring to a simmer. Using a wooden spoon, scape the bottom of the pan to release browned bits. Bring to a simmer.
- Cut the sausages into 1- to 2-inch pieces and add to the pan, stirring to combine. Continue cooking until the sauce has thickened, about 20 minutes. Stir in fresh basil
- Split grinder/hoagie rolls in half lengthwise, keeping hinge intact. Fill the roll with sausage mixture. Top with grated Parmesan cheese and serve immediately.