Sausage and Pepper Stew
Region: Italy
Category: Stews
Season: Any
Difficulty: Easy

Don't let the long list of ingredients fool you– its just a matter of throwing one thing after another into this stew with the rich taste of that classic Italian wine, Chianti.  Serve with crusty Italian bread.  This preparation is quite nice served on top of pasta, rice, or a platter of green beans if you like.

[photo: Scott Phillips, Fine Cooking, March 1999]

Yield: Makes 4 servings
Preparation Time: 45 minutes

1/4 cup extra-virgin olive oil

4 garlic cloves, 3 chopped and 1 crushed

1 large onion, thinly sliced

1 large red bell pepper, halved lengthwise, seeded, and sliced

1 large green bell pepper, halved lengthwise, seeded, and sliced

2 ounces pancetta, thinly sliced in strips

1 3/4 pounds mild or hot Italian sausage, casing removed and crumbled

1 tablespoon dried oregano

1 teaspoon dried savory

Salt and freshly ground black pepper to taste

1 1/4 cups tomato purée

1 tablespoon tomato paste

1 1/4 cups Chianti wine

1. In a deep, heavy flame-proof casserole, heat the olive oil with the crushed garlic over high heat until the garlic begins to turn light brown.  Remove and discard the garlic.  Add the onions, red and green pepper, pancetta, and chopped garlic and cook until the onions wilt, stirring often, about 4 minutes.

2. Add the sausage, oregano, savory, and season with salt and pepper.  Stir to mix well and cook 3 minutes.  Add the tomato puree, tomato paste, and red wine.  Stir well and cook over high heat until the sausage is cooked through, the bell peppers soft, and the sauce thick, stirring frequently, 10 to 14 minutes.  Turn the heat off and let rest for 20 minutes to blend the flavors, then serve. 

Variation: 

Note: 

Posted: 12/29/2006