My Family Italian Sausage & Peppers

My Italian ancestors come Southern Italy; specifically Calabria. This is similar to what I remember my Dad making; process and ingredients. He probably got the technique from his GF Frank Scavo...but we also have Comita, Scalzo, Gigliotti, Grande and Micelli in our line...so who knows? (Frank made his own sausage..mmmmm) I highly suggest that you serve this over Creamy Parmesan Polenta (Parmesan Polenta)

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 20  small  sweet  italian peppers
• 1  green pepper
• 2  red onions
• 1  tablespoon garlic, minced
• 2 -3  lbs  Italian sausages (hot & mild combo)
• 1⁄2 cup red wine
• 28  ounces Italian tomatoes (Canned, Cento's Chef's Cut with Basil found in Italian section of supermarket)
• 3  tablespoons oregano
• 4  tablespoons basil
• 1  fennel bulb (optional)

Directions

1. Add EVOO to the bottom of a pan that can be used stove top and in the oven.
2. Add sausage and brown; remove from pan.
3. Add onions and peppers (and fennel if using) and cook until soft.
4. Deglaze with wine.
5. Add tomatoes to the pan; add oregano/basil and stir; bring to a boil.
6. Add sausage back in pan and submerge under pepper/tomato mixture.
7. Place pan in the oven at 375 degrees with lid on. Cook 40 minutes.
8. Remove lid, stir. Cook additional 30 minutes.