Grilled Sausage with Pepperonatta

We took a cooking class and learned this recipe. We LOVE it! Roasting the peppers gives it a rustic, slightly smoky layer of flavor. We serve it on top of Allrecipes' 'Pasta with Fennel and Onions,' for an Italian family feast!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 316 Calories

Ingredients

• salt and ground black pepper to taste
• ½ teaspoon dried oregano
• ½ cup red wine
• 1 yellow bell pepper
• 2 red bell peppers
• ¼ cup extra-virgin olive oil
• 1 orange bell pepper
• 8 (3.5 ounce) links Italian sausage
• 1 large yellow onion, cut into large dice

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.

Step 3

Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).

Step 4

Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.

Step 5

Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.