The great thing about sausage, peppers and onions is that everything is cooked in one pot and the only other thing you need to go with the meal is a good, hard roll or two. SPandO is a meal that I consider a “classic” Italian dish (I’m actually not sure if it really is classic or not, but it seems like it should be if it isn’t already). It’s got all of the classic Italian flavors — wine, tomatoes, meat and…wine. What makes it even better is that it’s really simple to make and it doesn’t take much effort at all.

Here’s what you’ll need:
– Olive Oil (for cooking the sausages)
– 1/2 to 1 lb Italian sausage (we like to use hot Italian turkey sausage)
– 1 to 2 bell peppers, sliced
– 1 onion, sliced
– salt and pepper to taste
– red pepper flakes
– 1/2 tsp dried oregano
– 1/2 cup fresh basil (or about 1/4 cup dried)
– 2 to 4 cloves garlic, chopped
– 2 tbsp tomato paste
– 1/2 to 1 cup red wine
– 1 can (15 oz) diced tomatoes

The first thing you want to do is cook the sausages. Heat the oil over medium heat in a deep-sided pan large enough to hold everything and cook the sausages until brown on both sides, about 10 minutes. Once they’re cooked through, take them out of the pan and set aside until they cool down. Add the peppers and onions to the same pan (you might need more oil, depending on the kind of sausage you’re using) and cook them until they’re the consistency you like, anywhere from 5 to 10 minutes. Finally, add the salt, pepper, red pepper, garlic and herbs and cook another 2 to 3 minutes (you want the garlic to cook down a little, but still keep a lot of it’s flavor).

Once all the veggies are cooked through, add the tomato paste, stirring to combine, then the wine and tomatoes. Make sure to scrape all the brown bits off the bottom of the pan after you add the liquid. Bring the pan to a simmer. In the mean time, cut the sausages into smaller pieces, about 4 to 6 inches each. We like to cut them in half, then cut the halves in half length-wise (did that make sense?). Assuming the wine and veggies are simmering away, add the sausages back into the pan. Continue to simmer for about 20 minutes, or until the sauce has thickened to desired consistency. And…that’s it! Easy enough, right?

My favorite way to make an SPandO sandwich is to cut a tip off of a long roll then hollow it out, leaving a little bit of the middle inside the roll so that you have crust, but also yummy fluffyness inside. Stuff the hollowed out roll with plenty of sausage, peppers, onions and juices. The best part? You can use the bread that you took out to sop up more juice! Y-U-M.

The perfect SPandO sandwich

The perfect SPandO sandwich

P.S. This is a combination of recipes…my mom’s “famous” sausage, peppers and onions, and Giada de Laurentis. Click here for Giada’s recipe.

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