Hello Hello!
Are you ready for a hearty one pot wonder? Like a ridiculously amazing, make-your-taste-buds-dance one pot wonder. I think you should be. Because this one is ridiculously delicious. After Dustin made this, we had leftovers for breakfast with scrambled eggs on a roll. I mean, holy crap. This thing kept me full until dinner.
Out in Northeast Pennsylvania, this dish is EVERYWHERE! It’s a Pennsylvania staple. I’ve never had one that was this delicious, though. And this was one of Dustin’s recipes.
Some prefer to make this in a crockpot, but Dustin decided to whip this up in the dutch oven. This will most likely feed us for the next three to four days. It’s a pretty big batch for two people, but this is perfect for a larger family.
Normally we would look to grill or pan sear the sausage first, but for this dish, simply letting them cook down in the sauce is perfect and leaves them tender, which is what you want for this dish.
This is going to be one of those dishes you will start to crave each week. And with the winter coming, I think one pot wonders are the way to go.
Give this bad boy a whirl. You won’t regret it!
Ingredients:
- 4 lb of hot Italian sausage links, cut in half on an angle. (leave the sausage in the casing)
- 8 bell peppers cut into 3/8 inch strips (You can use assorted colors or whichever you have available or prefer to use.)
- 5 sweet onions, cut into approximately 3/8 inch strips
- 2 – 28 oz cans of crushed tomato sauce (we prefer Tuttorroso)
- basil
- 1 bulb and 1/2 of fresh garlic, roughly chopped
- 3 russet potatoes
- 1 tbsp of garlic powder
- 2 tbsp olive oil
- 3 bay leaves
- 1/2 cup of dry red wine
- 1 tsp of sugar
- 1/4 tsp of crushed red pepper flakes, optional
- salt, to taste
- pepper, to taste
Directions:
- Rinse the peppers. Cut the top and remove the inside seeds and white veins within each pepper, then slice into 3/8 inch strips. Place in a large bowl and set aside.
- Peel and slice the onions into 3/8/ inch strips.
- In a large dutch oven, add 2 tbsp of olive oil and heat on medium.
- Add the peppers to the dutch oven and sauté for 10 min.
- Add the onions to the dutch oven and sauté for 10 min.
- Once the peppers and onions begin to soften up, add salt and pepper, to taste.
- Rough chop a bulb and 1/2 of garlic. Add to the dutch oven.
- Add three bay leaves to the dutch oven.
- Add 1/4 tsp of crushed red pepper flakes to the dutch oven, optional.
- Sauté and add any additional olive oil, if needed.
- Rinse and cube the russet potatoes into 3/4 inch cubes.
- Move the peppers and onions mixture to one side of the dutch oven.
- Add the potatoes to the dutch oven on the free side and cover with the peppers and onions mixture.
- Cut the sausage links in half on an angle.
- Add the sausage to the dutch oven, layered on top of each other.
- Top with approximately 20 fresh basil leaves. (We used basil leaves from our garden, which we had frozen in bags.)
- Add 1/2 cup of dry red wine.
- Add 2 – 28 oz cans of crushed tomato sauce to the dutch oven.
- Add 1 tsp of sugar.
- Add 1 tbsp of garlic powder.
- Cover and simmer for an hour and a half.
Step by Step Directions with Photos:
- Rinse the peppers. Cut the top and remove the inside seeds and white veins within each pepper, then slice into 3/8 inch strips. Place in a large bowl and set aside.
- Peel and slice the onions into 3/8/ inch strips.
- In a large dutch oven, add 2 tbsp of olive oil and heat on medium.
- Add the peppers to the dutch oven and sauté for 10 min.
- Add the onions to the dutch oven and sauté for 10 min.
- Once the peppers and onions begin to soften up, add salt and pepper, to taste.
- Rough chop a bulb and 1/2 of garlic. Add to the dutch oven.
- Add three bay leaves to the dutch oven.
- Add 1/4 tsp of crushed red pepper flakes to the dutch oven, optional.
- Sauté and add any additional olive oil, if needed.
- Rinse and cube the russet potatoes into 3/4 inch cubes.
- Move the peppers and onions mixture to one side of the dutch oven.
- Add the potatoes to the dutch oven on the free side and cover with the peppers and onions mixture.
- Cut the sausage links in half on an angle.
- Add the sausage to the dutch oven, layered on top of each other.
- Top with approximately 20 fresh basil leaves. (We used basil leaves from our garden, which we had frozen in bags.)
- Add 1/2 cup of dry red wine.
- Add 2 – 28 oz cans of crushed tomato sauce to the dutch oven.
- Add 1 tsp of sugar.
- Add 1 tbsp of garlic powder.
- Cover and simmer for an hour and a half.
Enjoy!
