Larry's “I'll Just Have a Little” Sausage & Peppers
Open this recipe pageThe Classic Italian-American
Larry has never had “a little” sausage and peppers in his life.
He starts with one sausage, adds another “because it's already there,” then discovers a third hiding underneath the peppers. Fifteen minutes later, Larry is asleep in a chair with his belt mysteriously loosened two notches.
Best for: Sunday dinner and accidental naps.
Ingredients
This recipe doesn’t list a serving count, so it scales by batch.
- • 1½ lbs Italian sausage — half hot, half sweet
- • 3 bell peppers — red, yellow and green
- • 2 yellow onions
- • 4 cloves garlic, minced
- • 2 tablespoons olive oil
- • ½ cup dry white wine
- • 1 teaspoon dried oregano
- • ½ teaspoon red pepper flakes
- • Salt and freshly ground black pepper
- • Fresh Italian parsley
Larry's Instructions
- 1
Brown the sausage.
Heat olive oil in a large skillet over medium-high heat. Brown the sausages on all sides. They don't need to be completely cooked yet. Remove them and set aside.
- 2
Bring in the vegetables.
Slice the peppers and onions into thick strips. Add them to the same skillet and cook for 8–10 minutes until softened and beginning to caramelize.
- 3
Add the good stuff.
Add garlic, oregano and red pepper flakes. Cook for about 1 minute.
- 4
Wine time.
Pour in the white wine and scrape all those browned sausage bits from the bottom of the pan.
- 5
Reunite the family.
Return the sausages to the skillet. Cover and simmer for about 15 minutes, until the sausages are cooked through.
- 6
Finish it Larry-style.
Remove the lid and cook another 3–5 minutes so the peppers get slightly charred and the sauce reduces. Finish with parsley and serve immediately.
Larry's Rule: Never overcook the peppers. Larry likes them tender with a little char — not something you'd find in a retirement-home cafeteria.
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