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Ingredients
. 1/4 cup extra-virgin olive oil
. 8 sweet Italian sausages (1 1/2 pounds), pricked
. 2 large garlic cloves, thinly sliced
. 1/4 teaspoon crushed red pepper
. 1 pound roasted red peppers, cut into strips (1 1/2 cups)
. 1 1/2 teaspoons tomato paste
. One 15-ounce can chickpeas, with their liquid
. 1/2 teaspoon dried oregano, crumbled
. Salt and freshly ground pepper
. 2 cups baby arugula
. Orzo or crusty bread, for serving
4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
Directions
Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
In a large, deep skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning, until browned all over and nearly cooked through, about 12 minutes; transfer to a plate.
Add the garlic and crushed red pepper to the skillet and cook until the garlic is lightly browned, about 1 minute. Stir in the roasted red peppers and tomato paste and cook, stirring, for 1 minute. Add the chickpeas with their liquid, the oregano and the sausages, along with any accumulated juices, and season with salt and pepper. Bring to a simmer; cover and simmer over low heat until the sausages are cooked through, about 7 minutes.
Stir the arugula into the skillet and cook until wilted, about 2 minutes. Transfer the sausage and peperonata to a large serving bowl and serve with orzo or crusty bread