So I finally made the sausage and peppers. After much turmoil, what with forgetting the peppers the first time and then the general sh*tstorm that was my shrimp situation it’s nice to finally make the dish and guess what…it tastes good too. What a great thing.
I adapted the recipe from Giada DeLaurentis’s Sausage, Onions and Peppers (found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/sausage-peppers-and-onions-recipe/index.html). As usual I can’t find all the required ingredients here in Chile so I had to improvise. I actually asked Giada on Twitter if I could substitute the Italian sausage for chorizo and she was like “OMG, Mel, yes! I’m so glad we’re Twitter friends you’re an inspiration.” I might be paraphrasing. Anyway, here’s the recipe I used.
1/4 cup EVOO
1 lb chorizo
2 red bell peppers, sliced
2 yellow onions, sliced
1 tsp salt
1 tsp black pepper
1 tsp dried oregano leaves
1 tsp dried basil (fresh basil if you can find it, for sure)
4 cloves garlic, chopped
1 cup tomato sauce (Yeah…this was kind of an accident. The recipe calls for 2 tbls…whoops.)
1 cup Vino Dulce or “sweet wine” ( I did some research to replace the Marsala wine called for in the recipe, you can also use port wine.)
2 tomatoes, diced
So first you need to heat the oil in a really big saucepan on medium heat. Add the sausage until it browns, about 10 minutes. Remove the sausage, drain and set aside but leave the oil in the pan on medium heat. Add the onions, peppers, salt and pepper to the oil and allow them to cook for about 5 to 10 minutes. Add the oregano, basil and garlic and cook for 2 more minutes.
Cut the browned sausages into slices. Add the sausages back to the pan and stir to combine. Let the sauce thicken for about 20 minutes. It’s gonna be good!
Giada says you can serve it with fresh rolls of bread, sandwich style, which sounds great. I just ate it on its own tonight because in my excitement about remembering the peppers during this grocery trip I forgot to buy bread. It was great on its own too. Buen provecho!