This dish is from my first book, Second Advent. Nick is of Italian descent (like you wouldn’t know from the Bertetto name) and visiting his father. He wants to prepare something for him that his mom used to make, since Nick’s mom had passed away a couple of years before the book begins and Nick’s dad doesn’t cook. The recipe can be cut in half (I do that now that my wife and I are empty nesters) but it can also be doubled to feed a lot more. I hope you enjoy it.
Italian Sausage & Peppers
1 T olive oil
4 Italian sausage links (about a pound or more)
1 large bell pepper, cut into thin slices
1 small zucchini or yellow squash, cut into rounds
2 15-oz cans of diced tomatoes with Italian seasoning (I like Red Gold brand)
1 medium onion, cut into rings or half rings
½ cup red wine
Heat the olive oil in a large skillet over medium heat. Add the sausage and cook on all sides until brown, about 10 minutes or so. Remove the sausage from the pan. Add the pepper, the onion, and the zucchini and sauté until done, 5 to 7 minutes. Place the sausage back in and add the wine and tomatoes. Simmer over low heat, stirring occasionally, for 30 minutes or so. Be sure to taste the tomato mixture and adjust the seasoning to your preference.
I like to serve the Italian sausages separately and plate the tomato/vegetable mixture over cooked brown rice. A salad is all you need to complete the meal. And wine, of course. (You did open a bottle of red just for this meal, didn’t you? Why not drink it, too?)
Here’s a photo of the dish as I plated it.