© Maura McEvoy
Active Time
20 MIN
Total Time
35 MIN
Yield
Serves : 8

"This is my take on the Little Italy classic," says Mario Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival. Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta. Slideshow: More Recipes From Mario Batali

How to Make It

Step 1    

Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.

Step 2    

Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

Suggested Pairing

Zinfandel, which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.

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