Sausage and Red Pepper Ragu

This fall while The Trout was sitting in a doctor's waiting room, he came across a recipe in a magazine, tore it out (is there a law or something?) and brought it home.  Tonight we made this for the second time and we really do like it a lot.  The aroma while it is cooking is outstanding and the flavor is top notch!

We served this over a slice of grilled Ciabatta bread.  It is simple to put together and tastes so very good.

Sausage Fest, Italian Style

by way of Chef Victor Casanova

Culina restaurant, Los Angeles

2 tbs. extra virgin olive oil

1/2 tsp red dried red pepper flakes

3 Italian sausages (we use Johnsonville)

1 onion, sliced

3 cloves garlic, minced

1 red bell peppers, seeded and cut in strips

14 oz. can whole peeled tomatoes, crushed by hand

1/2 cup dry white wine

1 tsp. fennel seeds

1/4 tsp. salt

1/4 tsp freshly ground black pepper

In a large skillet, warm the olive oil over medium heat.  Add the pepper flakes and swirl.  Immediately add the sausage (which we have skinned and cut into chunks) and the onions.

Cook the sausage with the onions for 5-7 minutes to caramelize well.  Add the garlic, peppers, tomatoes, wine, fennel seeds, salt and pepper.

Cook over low heat for 30 minutes.  Serve with rustic Italian bread.  We also topped the ragu at the end with chopped fresh basil.  This could also be served over pasta or polenta.  A quick and very, very nice meal.