Sausage and Pepper Cacciatore
I recommend using a large electric frying pan for this. I set it on 250 degrees, which was perfect. Also, the lid has a vent that I opened, which allowed some but not all of the steam to escape. Also perfect.
2 T. olive oil
8-10 Italian sausages (I used 5 "hot" Italian pork sausages and 4 chicken, spinach and feta sausages)
5 bell peppers, a mixture of red and green, sliced
1 very large or 2 medium onions, sliced
10 cloves garlic, rough chop
Salt, pepper, Italian seasoning, sugar
Heat oil then add sausage. Cook covered on low, turning once. Add peppers, onions, garlic and seasoning. Cover and continue cooking. After a few minutes, move the sausages on top of the vegetables so the vegetables can make contact with the bottom of the pan. After 7 to 10 minutes or when vegetables are soft and onions beginning to brown, remove the cover and continue to cook. Stir occasionally to ensure that the sausages and vegetables have the opportunity to brown.
1-14.5 oz. can diced fire roasted tomatoes with garlic, well drained
20 large pitted black olives, drained, cut in half lengthwise
1/4 cup white wine
When the sausages and vegetables are done to your liking and any liquid in the pan has evaporated, add the wine, stir to deglaze the pan, then add the tomatoes and olives. Cover the pan and cook on low just a few minutes until the flavors have a chance to marry.
This particular version of this dish is not about the tomato, but all about the sausage and peppers. If you would like to serve this with pasta, it should have a sauce of it's own. Or you can serve it will rice or mashed potatoes. Heck, is there anything that doesn't go with mashed potatoes?
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