CARRABB A ’ S ITALIAN GRILL

Sausage and Peppers

NOTHING SAYS ITALIAN HOME COOKING LIKE SAUSAGE AND PEPPERS, SO FILLING AND

FLAVORFUL, YET SO EASY TO PULL TOGETHER AT THE LAST MINUTE. KEEP MARINARA

SAUCE AND A CAN OF CRUSHED TOMATOES IN THE PANTRY FOR THOSE TIMES WHEN

YOU NEED SOMETHING FAST. COUNT ON ONE SAUSAGE PER PERSON, AND SERVE WITH

CRUSTY ITALIAN BREAD QUICKLY WARMED IN THE OVEN.

1 (12-ounce) package sweet Italian fennel sausages Pepper Sauce

2 tablespoons olive oil

1 large green bell pepper, sliced in 1 / 2 -inch strips 1 large yellow bell pepper, sliced in 1 / 2 -inch strips 1 large red bell pepper, sliced in 1 / 2 -inch strips 1 / 2 small red onion, sliced in 1 / 2 -inch-thick strips 3 cloves garlic, minced

1 (14-ounce) can crushed tomatoes

1 / 2 cup marinara sauce 2 teaspoons kosher salt

1 teaspoon pepper

1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Grill the sausages, turning once, until cooked through and no longer pink in the center, 7 to 8 minutes per side. Set aside.

3. For the Pepper Sauce, heat the olive oil in a large skillet until very hot. Add the peppers, onion, garlic, tomatoes, marinara sauce, salt, and pepper all at once. Cover the pan and lower the heat. Simmer for 30 minutes, stirring occasionally.

4. When the peppers are cooked, spoon a portion of the sauce on each warmed plate and top with a sausage. Serve hot.