|Italian Turkey Sausage and Peppers
Very low in fat, and ALL the flavor your family demands! Great with pasta, polenta or rice, but I’ll have mine on a hot crusty loaf of Il Fornaio bread! Also delicious made with pork Italian sausages.
2 pounds Tony’s Turkey Italian Sausage
2-3 TBS olive oil, separated
2 medium onions, split and sliced ½ inch thick
3-4 medium bell peppers, assorted colors
3-4 cloves garlic, bruised
2 bay leaves
3/4 tsp dry Italian herbs
pinches of crushed red pepper
2 TBS Balsamico di Modena
1/2 glass sweet Marsala, or red wine
2-3 TBS Italian Tomato Paste
28 oz can San Marzano whole tomatoes
1/2 tsp sea salt, 1/4 tsp pepper - to taste
Garnish: fresh mint or Italian parsley, chopped
Cooking sausages partially thawed is recommended – the trick is not to overcook this lean sausage.
In a 12-14 inch skillet, brown sausages in 2 tsp olive oil. Brown well on one side, turn over, and brown the second side well. Remove the sausages before they are fully cooked.
Turn heat to high and add onions, bell peppers, garlic, herbs, and crushed red pepper along with 1-2 TBS more olive oil. Cook over high heat to brown lightly.
Reduce heat, and carefully deglaze with Balsamico di Modena and Marsala. Add canned tomatoes and their juices, as well as concentrated tomato paste. Stir to blend, and cut the tomatoes into bite size pieces with a spoon. Simmer to reduce partially, taste and adjust, add back sausages, and cook to desired sauce consistency.
Serve with rustic bread, pasta, polenta, rice, or potatoes. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com, www.TonyRosacciCatering.com