When you add the spice of Italian sausage to the tang of capers and the sweetness of blistered bell peppers, you get a mouthful of flavor with each bite. This recipe is guaranteed to become a new dinner favorite.
Level
Intermediate
Prep Time
15 minutes
Cook Time
45 minutes
Serves
4-6
Cook it With Our
Directions
- Heat 2 tablespoons of oil. Season the peppers with salt and pepper and blister*, 6-7 minutes. Transfer the peppers to a bowl and cover with plastic wrap. Let the peppers sweat for 10 minutes. When cool enough to handle, remove the skin.
- Thinly slice ⅓ of the peppers and set aside. In a high-speed blender, add the remaining peppers. While the motor is running, add ¼ cup of oil. Combine the pureed pepper mixture with the sliced peppers.
- Heat remaining 2 tablespoons of oil and sear the sausage to a deep brown color, 10-12 minutes. Let sausage rest for 5 minutes, then slice on a bias.
- Add garlic to the same skillet and cook until fragrant, 3 minutes. Add crushed tomatoes, capers, and pepper mixture. Simmer for 15 minutes. Place the sliced sausage on top and garnish with chopped basil. Serve sausages with toasted buns.
*Pro Tip: Sauté bell peppers over medium-high heat, and once they’ve almost cooked through, crank the flame to high and cook the peppers until the skin chars. Cover them after they’ve cooked to easily remove the skin.
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