This quick and easy recipe from Food and Wine combines sausages with bell peppers and onions, simmered in a tomato-garlic-vinegar sauce. Brown the sausage and set aside. Cook the peppers and onions, add tomato paste, garlic and spices and then stir in broth and vinegar. Reduce the liquid and then transfer the skillet to a pre-heated oven and cook for about 15 minutes, or until the sausages are done.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, No Name tomato paste, Imagine Organic stock and Eden Organic red wine vinegar. Check the crushed red pepper to make sure it does not contain colour or anti-caking agents.

Brown the sausages

Cook the onions and peppers

Return the sausages to the pan and roast until done


4 (6- to 7-ounce/170- to 198-g) sweet or hot Italian pork sausages

3 medium bell peppers (mix of yellow, red, and green), sliced

1 large red onion, halved lengthwise and thinly sliced crosswise

2 tablespoons (30 ml) tomato paste

3 large garlic cloves, thinly sliced (about 1 ½ tablespoons/22.5 ml)

½ teaspoon (2.5 ml) kosher salt

¼ teaspoon (1.25 ml) crushed red pepper

1 cup (250 ml) lower-sodium chicken broth

1 tablespoon (15 ml) red wine vinegar


Preheat oven to 400°F (204°C). Prick Italian sausages all over using a knife. Place sausages in a cold large ovenproof skillet. Cook over medium-high, flipping occasionally, until browned on all sides, about 14 minutes. Transfer to a plate. Do not wipe skillet clean.

Add bell peppers and onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, and crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste and garlic is tender and aromatic, about 2 minutes. Stir in broth and vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet.

Transfer skillet to preheated oven, and roast until vegetables are tender and a thermometer inserted in thickest portion of sausages registers 160°F (71°C), about 15 minutes. Remove from oven; let stand until cool enough to handle, 3 to 5 minutes. Serve with crusty bread. Serves 4.

From Food and Wine