This dish keeps for up to 5 days in a tightly covered container in the refrigerator. It reheats well, either on the stovetop over medium heat or in a microwave, and you can do all kinds of tasty things with it. Polenta (see Chapter 4: Vegetarian Entrées) is a perfect match for Peperoni e Salsiccia. Just spoon the soft polenta into soup bowls and top with the peppers and sausage. Or let the cooked polenta cool slightly, which will cause it to firm up, and then slice or scoop chunks of it onto plates and top with the pepper-sausage mixture.
½ pound small potatoes (Yukon Gold or Yellow Finn is good), scrubbed and cut in half
3 tablespoons olive oil
2 sweet or spicy Italian sausages (about 3 ounces each)
1 large onion, cut into ¼-inch-thick slices
1 large red bell pepper, cut into ¼-inch-wide strips
1 large yellow bell pepper, cut into ¼-inch-wide strips
1 large green bell pepper, cut into ¼-inch-wide strips
¼ teaspoon salt
1 teaspoon minced garlic (about 1 good-sized clove)
Freshly ground black pepper
1. Put a medium pot of cold water to boil over high heat, and place a colander in the sink. When the water boils, add the potatoes, and cook for 10
to 15 minutes, or until tender when pierced with a fork. Drain the potatoes in the colander and leave them there until needed.
2. Meanwhile, place a large skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Add the
sausages (whole), and cook gently for about 15 minutes, turning them every couple of minutes, until golden brown all over. (The sausages are
cooked through when no longer pink in the middle. You can check by cutting in with a small sharp knife to be sure.) Transfer the cooked sausages
to a cutting board, let them cool for a few minutes, and then slice them into ¼-inch-thick rounds. Leave them there until needed.
3. Without cleaning it, return the skillet to medium-high heat, and immediately add the remaining 2 tablespoons olive oil. After about 30 seconds,
swirl to coat the pan. Add the onion, bell peppers, and salt. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are tender and
the onion is golden brown.
4. Reduce the heat to medium, then add the garlic and cook for 1 minute. Add the cooked potatoes and the sausage rounds, and cook, stirring
often, for 3 to 5 minutes, or until everything is heated through. If the mixture looks dry, stir in a tablespoon or two of water and heat briefly.
5. Season to taste with freshly ground black pepper (depending on how spicy the sausage is), and serve hot or warm.
Karala cooking 