Fresh basil & Marsala wine bring a sweet complexity to this classic Italian dish
Ingredients
- 1/4 cup extra-virgin olive oil
- 1.5 pound Italian sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup sweet Marsala wine
- 1 15oz can diced tomatoes
- 1/4 teaspoon red pepper flakes
- 4 to 6 fresh Italian sandwich rolls or 1 1bs tube pasta (ziti, penne, rigiatoni, etc)
- 1/3 cup of cooking liquid from pasta (only if serving over pasta)
- Shaved Parmigiano-Reggiano (for pasta serving)
Directions
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and set aside.
- Add the peppers, onions, salt, and pepper and cook until onions are translucent, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and red pepper flakes. Stir to combine and bring to a simmer.
- Diagonally slice the sausages, about an inch thick. Add to the pan and stir to combine. Cook until the sauce has thickened, about 25 minutes.
Serve as sandwich in Italian hoagie roll:
- 1. Slice the roll crosswise and toast in oven at 350 degrees for 5 minute
- 2. Spoon a tablespoon or two of sauce on the inside bread and then add the sausage, pepper, and onion mixture.
Serve over pasta:
- 1. Bring water to a boil over medium high heat. Add 2 tablespoon of olive oil and a teaspoon of kosher salt.
- 2. Add pasta and cook to al dente, the time will vary depending on the type of pasta used.
- 3. Reserve about a 1/3 cup of cooking liquid before draining pasta.
- 4. Return pasta to large pot with cooking liquid and sausage pepper and onion mixture.
- 5. Serve in bowl with shaved Parmigiano-Reggiano cheese on top.