This idea from Seth Freedman of Forage & Flame, market chef for the East Atlanta Village Farmers Market, is so simple it almost doesn’t need a recipe. But it’s a nice reminder of a classic combination.
Ingredients:
1 1/2 pounds Italian sausage Olive oil, as needed 1 pound sliced onions 4 cloves garlic, minced 1 pound sliced bell peppers to taste fresh herbs, chopped (oregano, basil, etc.) 1/4 cup white wine
Preparation:
Heat a large skillet over medium heat, add a small amount of olive oil and place the sausage in the pan. Brown on all sides. Remove from skillet, allow to rest and slice.
While sausage is resting, add olive oil as needed to add to the rendered sausage fat, just enough to lightly coat the pan. Stir in the onion, and garlic, and cook 2 to 3 minutes. Add sliced peppers. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables to heat through. Serve over pasta, or on a crusty Italian roll.