Thursday, August 23, 2012

Italian Sausage in Wine Sauce

Every now and again (or for some individuals, most weeknights), you need a meal that tastes great without too much fuss. This dish may not be up at the top of the list for super quick and easy, but it's up there. The best part is that because of the vegetables in the dish, you can easily get away with making this not just the main dish, but the whole dish. And that means you've got a one pot meal, which also means less dishes. Easy cooking, easy cleanup—need I say more? The trick is to not rush the process and stick to a lower heat range to keep the vegetables from burning while the onions caramelize. And I'd recommend sticking to butter in this recipe. The butter helps the wine sauce thicken a little better without needing flour or another starch. The consistency that you are looking for is almost like a runny syrup.

Italian Sausage in Wine Sauce
3-4 tbsp butter
1 lb Italian sausage (either handmade or your favorite brand)
2 red and/or yellow bell peppers, cut into strips
2 medium yellow onions, cut into strips
2 medium tomatoes, chopped
1-2 cloves garlic, minced
5 fresh basil leaves, chopped
2 tsp dried marjoram
2 tsp dried oregano
Salt and pepper (to taste)
1½ cups white wine

In a large skillet, heat butter over medium heat. Cut Italian sausage into slices or chunks and add to pan. Add bell peppers, onions, and tomatoes and sauté. When onions start to caramelize, add garlic, basil, marjoram, oregano, salt and pepper. If the skillet starts to look dry, add a little bit more butter. Add white wine and scrap up all the brown bits on the bottom of the skillet. Simmer until meat is cooked through and wine sauce begins to caramelize and thicken. Serve as is or over spinach or cauliflower rice.