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Mark's Old-Fashioned Sausage and Peppers

  • servings: 6




  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 large red onion, cut into 2-inch chunks
  • 2 red bell peppers, cored, seeded, and cut into 2-inch chunks
  • 2 green bell peppers, cored, seeded, and cut into 2-inch chunks
  • 4 fresh, hot Italian sausages
  • 4 fresh, sweet Italian sausages
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 1 1/2 cups dry red wine
  • 1 pinch of dried oregano
  • Salt and freshly ground pepper


  1. Step 1

    In a large skillet with a lid, heat the olive oil over medium-high heat. Add the garlic, onion, and peppers, and cook, stirring, until the onion is translucent, about 5 minutes. Add the sausages, and cook about 4 minutes more, until sausages begin to brown. Add the tomatoes, wine, oregano, and a large pinch of salt. Cover, bring to a simmer, and simmer gently about 25 minutes, until the peppers are very soft. Season with salt and pepper to taste. Serve immediately.

    Note: These recipes have been adapted from "The Campagna Table: Country Style Italian Cooking" by Mark Strausman. Reprinted by permission of William Morrow & Co. Inc.

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Reviews (3)

  • 19 May, 2012

    way too much liquid. next time i'd reduce wine to 3/4 cup. as written, i had to remove the lid to reduce the sauce down, otherwise way too watery. also, sausages are overcooked after 25 minutes. next time, i'd remove them after 15 minutes.

  • 6 Jun, 2008

    Tasted very good. I would reduce the wine to 1/2 cut, 1-1/2 cups of wine. The wine also turned my sausage blue, and it was not very attractive. I used a Cabernet wine so next time I'll try Chianti and use less of it.

  • 28 Nov, 2007

    Wow! this was truly delisious. I had to remove sausages at the end and try to reduce the juice ( I think my peppers where super juicy) finaly I added 4 oz of tomato paste to thicken. my new favorite forsure