Active Time
Total Time
30 MIN
Serves : 4

Star Ingredient: canned chickpeas   Peperonata is an Italian stew typically made with sweet peppers and tomatoes; Grace Parisi's variation includes canned chickpeas and sweet Italian sausage—two ingredients she always keep in my pantry.  

How to Make It

Step 1    

In a large, deep skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning, until browned all over and nearly cooked through, about 12 minutes; transfer to a plate.

Step 2    

Add the garlic and crushed red pepper to the skillet and cook until the garlic is lightly browned, about 1 minute. Stir in the roasted red peppers and tomato paste and cook, stirring, for 1 minute. Add the chickpeas with their liquid, the oregano and the sausages, along with any accumulated juices, and season with salt and pepper. Bring to a simmer; cover and simmer over low heat until the sausages are cooked through, about 7 minutes.

Step 3    

Stir the arugula into the skillet and cook until wilted, about 2 minutes. Transfer the sausage and peperonata to a large serving bowl and serve with orzo or crusty bread.

Suggested Pairing

Pair with a robust, blackberry-rich Primitivo like Feudo Monaci.

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