"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
2 pounds sweet Italian sausage, pricked all over with a fork
3 tablespoons extra-virgin olive oil, plus more for brushing
2 red bell peppers, cut into 1-inch dice
2 green bell peppers, cut into 1-inch dice
2 yellow bell peppers, cut into 1-inch dice
1 medium red onion, thinly sliced
1 small fennel bulb—trimmed, cored and thinly sliced
4 serrano chiles, seeded and thinly sliced crosswise
1 habanero chile, seeded and thinly sliced
1 cup dry red wine
1 cup freshly grated pecorino cheese (3 ounces)
Crusty bread, for serving
How to Make It
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.
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.
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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Review Body: I have tried a few recipes as I love good sausage , peppers and onions. This hands down is not only the best I've ever made but the best I've ever eaten. I tried to follow as close to original as possible but I didn't have the fennels or fresh chilies. I used red pepper flakes and I also used hot sausage. I will try again when I have all the ingredients but I don't know how it could taste any better than it did! Thank you!