Italian Sausage and Peppers Recipe

By Mike McCoy on s/v Hailai

(Serves 4)

Ingredients

* 1-2 onion(s), frenched
* 4-6 red/green bell peppers, seeded and sliced into 1" strips
* 1 cup diced tomatos (remove inner pulp & seeds)
* 2-4 cloves garlic, finely minced
* 8 Italian sausages (4 packs)
* 2-3 tblsp balsamic vin
* 1 cup dry white wine
* 1 tsp fennel seeds
* 1/2 tblsp salt
* 1/2 tblsp black pepper

* Olive oil
* Fetuccini
* Shreaded or Shaved Parmesean

Directions

Mise En Place:

1. Peel & Slice Onions in half, then french (slice) each half into 1/2" pieces
2. De-vein/de-seed peppers. Slice into 1" strips and cut strips into 2-3" pieces
3. Dice Tomatoes. Remove inner pulp & seeds leaving only outside of tomato
4. Mince Garlic (fine mince)
5. Slice sausages on the diagonal into 4 pieces each

COOKING:

1. In a large 12" saute pan heat a few tblsp of olive oil over medium high heat.
2. Cook the sausage in batches briefly for 1-2 minutes on each end/side.
Do not crowd sausages and DO NOT Overcook. Set aside in another pan.
3. Deglaze pan with white wine. Add the onions, garlic, peppers, Balsamic vinegar, fennel seeds, salt, and pepper.
4. Simmer (do not boil) vegetables over low/medium heat until wine is reduced and vegetable are al dente.
5. Add diced tomatoes & sausage pieces. Toss and simmer for 5 min (until sausages are heated thru). Add more wine if necessary to keep mixture wet.

To Plate:

Place fetuccini on plate.
Add onion/pepper mix over Fetuccini.
Place 8 pieces of Sausage on top of vegetables.
Spoon 2-3 tablespoons pan sauce from vegetable pan on top/around pasta
Sprinkle with Shreaded parmesean
Serve with toasted Garlic bread.

Note some Italian sausages are already flavored with fennel. If so, omit extra fennel seed.