"I made it one night with no time and no plan. I opened the fridge and grabbed everything that seemed at least vaguely to go together. I took some sausage from the freezer, some peppers on their last legs, some broccoli rabe, and a couple odds and ends of onions. Add to that the remnants of a few open cans of tomatoes and... voilà, classic sausage and peppers."
"This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well. The longer this sits in the fridge, the more delicious it gets. Reheat it and then throw it on a hoagie or on a mound of mashed potatoes or with polenta."
An improvised sausage-and-peppers dish combines sausage, aging peppers, broccoli rabe, and odds and ends of onions with open cans of tomatoes. Brown the sausage to achieve a good sear, then cook the tomatoes down until they thicken and coat the sausage and vegetables. The combination of seared meat and reduced tomato creates a rich, concentrated sauce. The dish benefits from resting in the refrigerator, developing deeper flavors over time. Reheat before serving. Serve tucked into a hoagie, spooned over mashed potatoes, or paired with polenta for a hearty meal.
Read at Epicurious
Unable to calculate read time
Collection
[
|
...
]