Italian Sausage and Peppers w/ Marsala Print Email

A classic stovetop recipe combining Tony’s pork or turkey Italian sausages with the zing of Balsamico and the warmth of Marsala.

2 pounds Tony’s Italian Sausage (pork or turkey)
2-3 TBS olive oil, separated
2 medium onions, split and sliced ½ inch thick
3-4 medium bell peppers, assorted colors
one head of fresh fennel (optional)
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, ¼ tsp pepper - to taste
Garnish: fresh mint or Italian parsley, chopped

In a medium hot 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. If using turkey sausages, take care not to overcook.

Serve with rustic bread, pasta, polenta, rice, or potatoes. – Chef Michaelangelo (mick) Rosacci,

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