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)
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