Baked Italian Sausage Louise
Doug Roese / Lakewinds Natural Foods
A slightly upscale version of my Italian Nana's classic side dish, great with pasta or salad. Use mild or hot sausage, or both: cut the hot into smaller pieces so they're easy to pick out of the crowd.
yield: 4-6 servings
Ingredients
1 1/2 lb. Italian sausage
3/4 lb. onion, large chunks
1/3 lb. fresh fennel, sliced thin
1 small head garlic, peeled
3/4 lb. green pepper, large chunks
20 oz. Muir Glen Fire-roasted crushed tomatoes
1/2 cup Madeira or red wine
1 sprig fresh rosemary
1/2 cup fresh basil, chunky chop
2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup Parmigiano-Reggiano
Instructions
PREHEAT OVEN TO 375°F
Cut the sausage into 2" long pieces, and sauté in a little olive oil just until browned. (While browning prep the veggies in order) Put into a lightly oiled casserole, keeping as much sausage fat in the skillet as possible.
Sauté the onions, and when a little brown, place in casserole (save oil), and then sauté the fennel and garlic. Place in casserole. Add the raw green peppers.
Deglaze the pan with the Madeira and rosemary sprigs. Boil until reduced by half.
Add the tomatoes, basil, salt and pepper, mix well, and pour over the sausage/veggies in the casserole. Mix well, cover with foil, and bake 30 minutes.
Take off foil, stir well, sprinkle with the cheese, and bake uncovered for 25 more minutes.