Sausage and Fire Roasted Peppers


prep 0:15       total 0:35


4 servings



8 Italian sausages
4 md. red bell pepper
2 md. sweet onion
8 cloves garlic
3 to 4 tbsp. olive oil
Homemade or
canned spaghetti sauce


Roast the red peppers directly over flame of gas range or BBQ grill until charred black, then put them in a plastic bag to steam. Next, sauté thinly sliced onions over medium heat in olive oil until well browned. Remove the onions and reserve.

Next brown the sausages on both sides then add 1/2 cup of water and cover the pan. Add two or three cloves of garlic, sliced. Cook over medium heat until most of the liquid has evaporated.

Mean while, slip off the charred skins from the peppers. Do not rinse under water or you will loose all that good roasted flavor. A little charred skin remaining won't hurt a thing. Slice open the peppers and remove the seeds and stem. Slice the peppers.

When the water has evaporated turn the sausages over and add a bit more water and finish cooking the sausages. When the water is nearly evaporated add some spaghetti sauce to the pan along with the onions, peppers and sausages. Cook for 5 minutes then serve.

This can be served on the plate or on Italian rolls as a sandwich. If served as a sandwich, dip both haves of the rolls (inside) in the sauce. Then split the sausages length wise and add some peppers and sauce to sandwich.

Author's Comments

If you make this for dinner make plenty so there will be left overs for lunch the following day. As an entrée I like it served on a plate accompanied by a slice of crusty Italian bread and a green salad. The left overs can be made into sandwiches for lunch the following day.

Recipe for Sausage and Fire Roasted Peppers Recipe © 2001 Giovanni Avella; reprinted with author's permission.

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