Elsa's Roasted Sausage, Peppers & Onions |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe courtesy of Rachael Ray/Elsa Scuderi (Rachael's mom). Great with Elsa's Spaghetti. Serve with cheesy bread to soak up the sauce. Ingredients:
2 1/2 lbs italian sausage, mixture of hot & sweet varieties |
5 tablespoons extra virgin olive oil |
4 garlic cloves, 3 thinly sliced, 1 cracked from skin |
1 red bell pepper, seeded and cut into 1/2 inch slices |
1 green bell pepper, seeded and cut into 1/2 inch slices |
1 large onion, cut into 1/2 inch slices |
1/4 cup tomato sauce, thinned out with 1/4 cup water |
salt & pepper |
2 tablespoons chopped fresh flat leaf parsley |
Directions:
1. Preheat oven to 425°F.
2. Place sausage on a baking sheet and liberally drizzle with extra virgin olive oil. Approx 2 tablespoons
3. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes.
4. Remove from oven, let sausages rest.
5. While sausages roast, heat a skillet over medium heat with 3 tbsp extra virgin olive oil and sliced garlic.
6. Simmer garlic in olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch and cook until the vegetables are tender but the peppers still hold strong color, 5-6 minutes.
7. Add thinned tomato sauce, salt and pepper and reduce.
8. turn heat back to low and hold the veggies until the sausage comes out of the oven.
9. Sprinkle with chopped parsley.
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