Italian Sausage & Peppers, Musso Style Print Email

Sausages and fresh local veggies sautéed together in a delicious tomato and wine sauce - great on roll or over pasta.

2 pounds Tony’s Italian Sausage, hot or mild
2-3 TBS olive oil
2 large Musso’s Vidalia-seed Onions, or onions, split and sliced ¾ inch thick
3-4 Musso’s Italian Cubanelle Peppers, or colorful bell peppers, cut into ¾ inch slices
3 cloves garlic, bruised
1 bay leaf
3/4 tsp Tony’s dry Italian herb medley (or more to taste)
pinches of crushed red pepper
2 TBS Balsamico di Modena
1 glass red wine or Marsala
2-3 TBS Italian Tomato Paste
2 pounds Musso’s fresh tomatoes, wedged
- or a 28 oz can of San Marzano whole tomatoes
1/2 tsp sea salt, 1/4 tsp pepper - to taste

Tony’s Demi Baguettes or pasta to serve Garnish: chopped fresh basil, oregano and parsley leaves. Grana cheese of your choice.

Heat a heavy 12-14 inch skillet over medium high heat (375-400°). Add olive oil, sausages, peppers, onions, garlic, bay, dry herbs and pinches of
crushed red pepper. Saute quickly to brown; remove sausages when about half done and reserve.

Add Balsamico and wine, stirring with a wooden spoon to deglaze pan. Add tomato paste, tomatoes and seasonings. Simmer, cooking down to a chunky sauce, taste and adjust with more wine, water or seasonings as you go along. Add back sausages, cover and simmer until done. Meanwhile, prepare pasta or toast baguettes.

Place sausages on split and toasted baguette, topping with chunky sauce and vegetables, or serve sauced tossed with pasta and topped with sausage. Garnish with fresh chopped basil, oregano and Italian parsley, and Parmigiano, Grana Padana or Romano cheese

Serves 4-6.

– Chef Mick (Michaelangelo) Rosacci,,