Name: Skillet Sausage and Peppers
Total time: PLACEHOLDER
Ingredients: 1 tablespoon olive oil; 8 sweet Italian sausages (about 1 1/2 pounds); 1 large onion , halved and sliced thin; 1 large red bell pepper , seeded and cut into thin strips; 1 large yellow bell pepper , seeded and cut into thin strips; 2 cloves garlic , minced; 2 tablespoons tomato paste; 1/2 cup dry white wine; 1/2 cup water; 1/2 teaspoon dried oregano; 1 tablespoon balsamic vinegar

Why This Recipe Works

A submarine sandwich filled with sausage and peppers is typically the stuff of street fairs and carnivals, but it also seemed perfect to adapt for a quick weeknight meal at home. We browned the sausages first, then set them aside in a covered bowl. We cooked the onions and peppers in the same pan, after pouring off much (but not all) the fat released by the sausages. That way the vegetables picked up any flavors left behind by the sausages in our Skillet Sausage and Peppers. For the most complex flavor, we briefly simmered the sausages and peppers in white wine and water flavored with tomato paste, garlic, and oregano. A shot of balsamic vinegar, added at the end, added a welcome counterpoint to the sweetness of the peppers.

Before You Begin

Serve the sausages, peppers, and onions on Italian sub rolls or with mashed potatoes.

Instructions

Heat oil in large skillet over medium heat until shimmering. Prick sausages with fork in several places, add to skillet, and cook until browned on all sides, about 10 minutes. Transfer to large bowl and pour off all but 1 tablespoon fat from skillet. When cool enough to handle, cut sausages in half diagonally and set aside in bowl.

Add onion and peppers to skillet and cook until peppers are beginning to wilt, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add wine, water, oregano, sausages, and any accumulated juices. Cover and cook until sausages are cooked through, about 5 minutes. Add vinegar and cook, uncovered, until sauce has thickened, 1 to 2 minutes. Serve.