Ease of Preparation: Easy
Yield: 6 servings
ingredients:
- ¼ cup (60 ml) olive oil
- 2.2 lbs (1 kg) spicy pork sausages, cut into 1-inch (2.5 cm) pieces
- 1 large red onion
- 2.2 lbs (1 kg) bell peppers in assorted colours and Cubanelle peppers
- 1 ¼ cup (300 ml) red wine
- 4 large tomatoes, cored and chopped
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) tomato paste
- 4 sprigs of fresh oregano
- ½ teaspoon (2.5 ml) crushed red pepper flakes
- Salt and pepper to taste
- Zest of half an orange
To Serve:
- Crusty bread
method:
In a large skillet, heat olive oil over medium heat.
Add sausages and cook until browned and cooked through.
Remove sausages from skillet and set aside.
Roughly chop onions. Remove seeds from pepper and chop into 1-inch (2.5 cm) pieces.
Add onions and peppers to the skillet and cook until soft, then add red wine.
Add tomatoes, garlic, tomato paste, oregano, crushed red pepper flakes, and bring to a boil. Sprinkle with salt and pepper.
Add sausage, reduce heat and simmer for 35 minutes.
Remove from heat.
Season with salt and pepper.
Add the zest of half an orange.
Serve with crusty bread.