Sausage and Peppers is a classic Italian-American dish cooked on truck worktops at innumerable street fairs in New York City and elsewhere. I can smell that smell from my childhood as I write this. Ordinarily, the vehicle for this greasy, no-frills dish is a big chunk of Italian bread. Since I can’t eat bread, I supplement my recipe with my favorite vegetable: The Mightly Sweet Potato. You can leave that out, use different colored peppers in its place, and/or stuff this glorious mess into a bread roll of your choice. If you do use bread I’ll be jealous, but not too jealous, because it’s pretty great the way it is.
Just corin’ mah pepper
Slice your pepper strips in half
Cut your onion in half, then into strips, then into thirds
Cut your sausage into roundels
Let your veggies cook down
Break the sausage up as it cooks to spread the flavor around
Sausage and Peppers (and Sweet Potatoes)
I know, I know, I owe you guys a recipe. EXAMS ARE HARD AND CRUMMY. But here is a recipe for the best homemade tomato sauce ever, so there’s that. Let it warm your sad, malnourished graduate-student soul.
Chop your tomatoes. I’ve used campari tomatoes, which are essentially super-big cherry tomatoes.
Onion, garlic, etc.
Stir and cook it down.
Makes one lovely liter.
Here’s an easy one for quick-lunchers everywhere. And you’ve probably got these ingredients in your kitchen already!
Garlic and tuna in the pan…
…cook things up a bit…
…add your tomatoes and basil, season, and call it a meal!
My best friend Nicole’s parents have been making this for me since I was a kid. It’s so good that it might actually make your pea-doubting friends like the little green wonders! A big thank-you to Nicole for confirming my suspicions about how this dish is made. 🙂
Onions in the pan…
…a little tomato paste…
…finish with cheese, and we’re done!
Pasta with Peas and Onions
My best friend brought me a lovely salami (a pepperoni, actually) from Vermont this summer, and I decided to make a pasta sauce with it. It’s a thick mixture of some very basic ingredients that you probably already have in your kitchen. Very simple, but very tasty.
Not very many ingredients in this one!
Chop it up
Cook it all together
Coat your pasta with the sauce, and you’re all done!
Pasta e Fagioli (fagioli = “beans”) is a classic Italian peasant dish. Here I’ve replaced the pasta with sausage, for a new twist on one of my favorite things to come from my mom’s kitchen.
Simmer the garlic in the stock
Cut your sausage into roundels or half-roundels
Sausage goes in
Mushin’ my beans
A big simmer