Prep 20 mins
Cook 15 mins
This recipe is so good! The heat was a little too excessive for me - however I loved it! ""This is my take on the Little Italy classic," says Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival". Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta! F&W.Magazine, September 2006.
- 2 lbs sweet Italian sausage, pricked all over with a fork
- 3 tablespoons extra virgin olive oil, plus more for brushing
- 2 red bell peppers, cut into 1-inch dice
- 2 green bell peppers, cut into 1-inch dice
- 2 yellow bell peppers, cut into 1-inch dice
- 1 medium red onion, thinly sliced
- 1 small fennel bulb, trimmed cored and thinly sliced
- 4 serrano chilies, seeded and thinly sliced crosswise (we used only 2)
- 1 habanero pepper, seeded and thinly sliced (we cooked it whole, just piercing it slightly)
- 1 cup dry red wine
- 1 cup freshly grated pecorino cheese (3 ounces)
- crusty bread, for serving
- Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
- Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil.
- Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
- Season with salt.
- Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers.
- Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table.
- * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.