香肠和辣椒
Main1小时4 份简单关于此食谱
一道备受喜爱的意大利-美国经典菜肴，几代人以来一直是家庭厨房和街头美食节的主打菜。多汁的意大利香肠被煎至金黄，然后与甜椒、洋葱和风味浓郁的番茄酱一起慢炖，直到所有材料都变得软嫩且味道深厚。这道菜丰盛、令人满足，而且几乎万无一失——无论是堆在意大利热狗卷里，还是配意大利面或玉米粉食用都同样美味。
步骤说明
- 1
Heat the olive oil in a large, heavy skillet over ^[medium-high heat] until shimmering. Add the Italian sausage links in a single layer and cook, turning occasionally with tongs, until deeply browned on all sides, about 6–8 minutes. They don't need to be fully cooked through yet — they'll finish in the sauce. Transfer to a plate and set aside.
- 2
Reduce the heat to ^[medium]. If there's excess grease in the pan, pour off all but about 1 tablespoon, leaving the browned bits behind. Add the sliced yellow onions and cook, stirring occasionally, until softened and beginning to turn golden at the edges, about 6–7 minutes.
- 3
Add the sliced bell peppers and cook, stirring occasionally, until they begin to soften but still have a little bite, about 5 minutes.
- 4
Push the vegetables to the side and add the garlic to the center of the pan. Cook, stirring, until fragrant, about 1 minute. Stir everything together.
- 5
Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pan with a wooden spoon — that's pure flavor. Let it bubble for 1 minute.
- 6
Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), black pepper, kosher salt, and sugar (if using). Stir to combine. Nestle the browned Italian sausage links back into the pan, pushing them down into the sauce.
- 7
Bring the sauce to a gentle simmer, then reduce the heat to ^[medium-low]. Cover and cook for 20 minutes, turning the sausages once halfway through, until the sausages are cooked through and the peppers are very tender.
- 8
Remove the lid and simmer uncovered for an additional 5 minutes to let the sauce thicken slightly. Taste and adjust kosher salt and black pepper as needed.
- 9
Serve the sausages and peppers piled into toasted hoagie rolls, or over pasta, polenta, or rice. Garnish with fresh parsley if desired.
