In tribute to the men in his life, Fabio makes a peasant meal fit for a king: spiced-up sausages, topped with his super simple marinara sauce.
- Sausage 101: Fabio explains how to choose the best sausage for your needs, from the type of meat to casings. For Fabio, Pork is better because it has a higher fat content so the sausages stay crisp but juicy.
- Natural casings add flavor and crunch, but any casing's job is to keep the meat in shape and serve as a "juice jail."
- Cook low and slow to keep things juicy, with a fair amount of moisture.
Sausage and Peppers
Recipe by Fabio Viviani
Yield: 2-4 servings
5 links Italian sausage
1 large white onion, cut in half and sliced
3-4 tbsp. light olive oil
2 large green bell peppers, cut into strips
2 sprigs of fresh oregano
salt and pepper to taste
2 cups Fabio's Marinara Sauce
1 c water
Heat olive oil over medium heat in a large sauté pan with a lid.
Poke each sausage link with the tip of a knife, and place in hot oil.
Caramelize sausage on both sides, then remove to a plate and set aside.
Add sliced onions to the same pan and season with salt and pepper, and cook until caramelized.
Add bell peppers to pan, add oregano, and cook for approximately 5 minutes without stirring.
Stir contents of pan and cook another 3-5 minutes.
Return the sausage to the pan. Add water and marinara sauce.
Cover and cook 15-20 minutes, until sausage is cooked through.