I have often made Sausage and Peppers. My husband is a big fan of Italian food.
Usually there is some tomato, either as a sauce or diced up. This recipe did not call for tomatoes at all. I was interested to see how it would turn out.
The sausages are quite crisp on the outside which gives them a nice pop when you eat them.
The vinegar gives the dish a little bit of a tang. It mixes well with the peppers, garlic and herbs. It doesn’t quite make a sauce, but it coats everything nicely.
I served the sausage and peppers with a simple pasta side. Basically penne tossed with a little butter and herbs.
While this was a different dish than I am used to, it was quite delicious. My husband was only upset that there wasn’t a large amount of leftovers for him to be able to eat it again.
SAUSAGE AND PEPPERS
2 Linguisa Pork Sausages
1 Tablespoon Olive Oil
1 Toasted Pepper
1 Clove Garlic, Minced
Basil
Oregano
1 Teaspoon Red Wine Vinegar
Sauté sausage in oil. When browned, turn and add pepper strips, garlic, basil, oregano and vinegar. Continue cooking for 20 minutes.
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