4 Tbsp. extra virgin olive oil
1/4 stick unsalted butter
2 jumbo onions, sliced into half rings
2 medium green bell peppers, sliced
1 tsp. Frank Davis Sicilian Seasoning
1/2 Tsp. salt
1/4 tsp. coarse ground black pepper
1 Tbsp. minced garlic
2 lbs. Italian sausage (10-12 links average)
1/2 cup water or chicken broth
1/4 cup parsley for garnish
1 lb. whole wheat pasta, cooked al-dente
1 dozen French Pee-Wee Pistolettes, lightly toasted
1/2 cup grated Parmesan cheese
1/2 cup water or chicken broth
1/4 cup skim milk
1/4 cup white wine

First, take a heavy 12' aluminum skillet and heat the olive oil and the butter together until the butter sizzles. Then, after turning the heat up to high, cook the onions and the bell peppers until they wilt and the onions begin to caramelize (turn a rich golden brown). At this point, remove the peppers and onions from the skillet and set them aside for awhile. But first, sprinkle them with the Sicilian seasoning, the salt and the pepper and fold in the minced garlic.

Next, put the same skillet back on the fire and once again turn up the flame to high. Then in order, drop in the sausage links, pour in the water, pour in the wine, and pour in the milk, combining the liquids as they are added to the pan

Then, when the stock comes to a slow bubble, reduce the heat to medium and simmer the sausages turning them frequently until no more (or at least very little) liquid remains in the pan. Rolling them over and over at this point will cause them to brown nicely.

When they're the right color, all you do then is top them with the onions and pepper just put everything together in the skillet. Then, either by flipping the pan or by using a spatula and folding the ingredients over each other a few times, nestle the sausages, onions, and peppers together, put the lid on the skillet, turn down the heat to low, and simmer the dish until it's piping hot and the flavors marry.

When you're ready to eat, either stuff a pistolette with a sausage link and a generous scoop of onions and peppers, or ladle a couple of links and a whopping portion of onions and peppers over a plate of steamy hot pasta! Garnish with a little parsley and douse with grated parmesan and you got yourself one those meals that's almost impossible to equal.


Chef's Notes:
1. There are a number of white wines which will work well with this dish, but I like the results I get with cocktail sherry or Chablis. Both of these produce the subtle flavor you want.

2. Be sure to use both the butter and the oil do not eliminate either one to save on fat or calories. Flavor is critical in this recipe and you need the combination of butter and olive oil to produce that flavor.

3. Don't foul up and add the garlic to the onions while the onions are cooking. The garlic needs to go in after the onions and peppers come off the fire to keep the caramelization sweet. Garlic fried down with the onions and peppers could cause the mixture to become bitter should the minced garlic become too hot and scorch.

4. Let me reiterate that both the onions and the peppers, as well as the sausages, initially are cooked uncovered in this recipe. If you cover either of them you 'sweat' them; that means you lose the beautiful rich color as well as the crispiness of the vegetables and you drive out all the moisture in the sausages.

5. This is another one of those dishes that instantly becomes no less than wonderful the next day! Oh, it's good right when it comes from the pan; but allow it to marinate in the fridge over night...!

6. It's a good idea to prick the sausages with the tip of a knife or a sharp fork before you cook them. This procedure keep the casings from popping and splattering drippings all over as they simmer. And yes if you don't have time to actually stand there at the stove and cook the sausage in a skillet, you can place them in the oven. Simply place them into a baking pan, pour enough water to cover the sausages about half way up, and bake uncovered at 375 degrees for about an hour (or until the links are a beautiful golden brown).

7. For information on sausage making or to order Italian sausage in links or in bulk, talk with Pete Giovenco at 504-469-4369. If you can't find Sicilian seasoning where you shop, go to www.frankdavis.com or call 1-800-742-4231.