I have great news people. I can finally move and turn my neck. I know that may sound kind of ridiculous but after rocking the robot for 4 days, I could not be happier to regain full range of motion. You never know how often you twist your head back until you can’t do it anymore.
I have some even better news. IT”S MONDAY! I know…I know, Monday is not a popular day. Poor Monday….I feel bad for it sometimes, because there are a lot of Monday haters. But Monday isn’t all bad. Sometimes Mondays can be pretty great. Especially if you add some sausage, onions and peppers into your Monday.
This is a simple meal to put together after that “oh so dreadful” Monday at the office. Also if you double up you can just toss it with some pasta or serve it over polenta and you will have dinner already done for later in the week.
Take four links of fresh Italian sausage and cut them each into four pieces. I like mild but you could use hot or sweet. Which ever your preference.
Heat a pan with olive oil over medium-heat. Once the oil his hot add the sausage. You want to brown the sausage slowly and evenly. If the sausage begins to sizzle and crackle too much turn the heat down. Turn the sausage so it browns evenly on all sides. Remove the sausage from the pan and set aside.
Chop and slice peppers and onions. Shed a tear or 10, it can’t be avoided.
Increase the heat to high and add the onions and peppers to the pan. Toss so they get coated with the oil in the pan.
Sear the peppers and onions until they are soft and blackening, occasionally stirring. You will start to get some browning bits at the bottom of the pan, this is a good thing, carry on.
Once you get some blackening on the onions and peppers, add the garlic and sprinkle with salt and pepper; cook for 1 more minute. It will begin to smell AWESOME! Mmmmm…
Add the red wine, the pan will sizzle and steam. With a wooden spoon scrape the bottom of all the delicious browned and blackened bits. Let the wine cook down by half.
Add the diced tomatoes, oregano and red pepper flakes; stiring well to combine.
Bring to a simmer and then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
The peppers are soft and sweet. The sausage almost falls apart and melts in you mouth. Oh, and make sure you have a hunk of fresh baked bread with you to soak up all the delicious sauce. This dish was all that is should be and more. The best part about it is it’s flexibility. We decided to eat it alone with some fresh bread, but you could serve it on a hoagie bun, over polenta or over pasta. It’s up to you.
The bonus? It’s even awesome-er a day or two later. I know “awesome-er” is not really a word but it’s I don’t care, because it’s true.
Do you have a meat lover in your house? I suggest you make them some of these here sausage, peppers and onions. They will love you forever.
Sausage, Peppers & Onions (adapted from Simply Recipes)
- 4 Italian sausage links (sweet, hot, or a couple of each)
- 2 Tbsp olive oil
- 1 green bell pepper, sliced into 2 to 3 inch long strips
- 1 red bell pepper, sliced into 2 to 3 inch long strips
- 1 yellow or orange bell pepper, sliced into strips 2-3 inches long
- 4 garlic cloves, sliced into slivers
- 1 large red onion, sliced
- 1 15 ounce can of diced tomatoes
- 1 Tbsp of dried oregano
- 1/2 cup dry red wine
- 1/2 teaspoon red pepper flakes
- Salt to taste
Cut your sausages into 4 pieces. In a large pan that has a lid, heat olive oil over medium heat. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. Cook for several minutes, turning them occasionally so they brown evenly on all sides. When the sausages are browned, remove from the pan and set aside.
Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them until they are blackening, occasionally stirring. Once you get some searing on the onions and peppers, add the garlic and sprinkle with salt and pepper; cook for 1 more minute.
Add the red wine, and with a wooden spoon scrape the bottom of all the browned and blackened bits. Let the wine cook down by half.
Add the tomatoes, oregano and red pepper flakes; stiring well to combine. Return the sausages to the pan. Bring to a simmer and then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
Serve with fresh bread, on a hoagie roll, over polenta or tossed with pasta. Sausage, peppers and onions will keep in the fridge for several days.1