Mamma Angela’s Sausage & Peppers with Olives & Capers
Mamma Angela’s Sausage & Peppers with Olives & Capers
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Ingredients
For 4 Person(s)
For the Sausage & Peppers:
- 3 bell peppers (preferably yellow, orange, and red), seeded and cut into strips
- 1 red onion, cut into strips
- 1 white onion, cut into strips
- 1/4 cup extra virgin olive oil
- 1 pound sweet or hot Italian sausage
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup pitted Gaeta or Kalamata olives
- 3 tablespoons capers
- 1/2 cup water
- Salt and black pepper, as desired
- Fresh parsley, chopped, for garnish
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Directions
- Cut the peppers and onions into strips and set aside.
- Place a large skillet over a medium-high flame and heat the olive oil.
- Add the sausage and brown on all sides, about 8–10 minutes. Prick the sausage with a fork as it cooks to release more flavor into the pan.
- Remove the sausage to a plate and set aside.
- In the same skillet, add the onions and sauté until softened and lightly caramelized, about 7–10 minutes.
- Add the peppers and cook until they begin to soften and cook down, about 15 minutes.
- Return the sausage to the pan and pour in the white wine. Cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Season with salt and pepper to taste.
- Add the olives, capers, and water. Lower the flame to medium, cover, and cook for 15–20 minutes, or until the sausage is fully cooked and the peppers are tender.
- Garnish with fresh parsley and serve hot with crusty Italian bread.
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