Pork sausages with smothered onions and tomatoes from Essentials of Classic Italian Cooking (page 429) by Marcella Hazan

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Notes about this recipe

  • westminstr on September 25, 2013

    Marcella's version of sausage and peppers, and what a delicious version it is! I followed the directions (including skinning the peppers), using two peeled and diced fresh tomatoes and really delicious, very plain pork sausage bought at my local greenmarket. I was a little disappointed at the appearance of the sausage in this dish -- it is not browned and so has a grayish color. But I was blown away by the flavor. The sauce was so silky, sweet and succulent, yet just bursting with fresh flavor. Peeling the peppers (I didn't try to get every spot of skin) is worth the effort in order to achieve that silky texture. I think the recommendation to use a mild sausage is spot on as well. It provides a perfect foil for the very simple sauce, and fennel, chilies, etc. would be distracting. This is a perfect dish for this time of year, when tomatoes, peppers and onions are sweet and juicy. Really wonderful dish.

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