Get a load of this woman! Running late to her son's football game, Linda Safir, of Oakland, California, panicked over what to do about the sausage and peppers she needed to make for the tailgate party. Thinking fast, she grabbed her prepped ingredients, portable stovetop, and cigarette-lighter adapter, and jumped in the car. The whole time she sat in traffic on Interstate 80, her sausage and peppers were simmering in the back seat.
We were amazed by Safir's driving and cooking skills, but most importantly, we wanted to know what was in her sausage and peppers, and you better believe we found out. We love the use of cinnamon in this recipe, which is a nod to Northern Italy, Safir explained.
Italian Sausage and Peppers
6 mild Italian sausages
2 tablespoon olive oil
1 onion, thinly sliced
3 cloves garlic, crushed
3 medium bell peppers, in a variety of colors, seeded and cut into thin strips
One 28-ounce can Italian-style tomatoes
1 tablespoon dry basil
1 tablespoon sugar
Salt and pepper, to taste
¼ cup white wine
¼ teaspoon red pepper flakes
1 teaspoon cinnamon
Grated Parmesan cheese, for garnish
In a large sauté pan over medium heat, cook sausages until well browned, about 8 minutes. Remove from pan and set aside.
Add the oil, onion, garlic, and peppers and sauté until softened, about 10 minutes.
Stir in the can of tomatoes, basil, sugar, white wine, and red pepper flakes. Cut sausages into 1 inch slices at an angle and add to the sauce.
Cook covered on medium-low for about 15-20 minutes. Uncover and cook until the liquid evaporates by about 1/8. Season with salt and pepper to taste, and garnish with a few sprinkles of Parmesan cheese. Serve over pasta or rice, or on crusty rolls.
(Photo courtesy of Flickr/FoodMayhem.com)