Categories: Meals
Ingredients
- 4 large red field peppers or other sweet red bell peppers
- Salt
- 2 bunches broccoli rabe, tough ends trimmed but 2 to 3 inches
- 1 1/2 to 2 lb. sweet Italian pork thin-rope sausage (the kind sold in spirals) with fennel
- 5 tbsp. olive oil
- 1 small red or white onion, thinly sliced
- 4 garlic cloves, peeled and thinly sliced
- 1 tbsp. Calabrian chile paste
- 1/2 cup white wine, dry vermouth, or chicken stick
Directions
-
Preheat the broiler to high or turn a stovetop gas burner to high. Char the peppers, turning occasionally, until blackened all over, 10-12 minutes. Place in a bowl and cover with plastic wrap. Let rest until cool enough to handle, about 10 minutes.
-
Meanwhile, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the broccoli rabe. Cook until crisp-tender, about 3 minutes. Drain and add to the ice water. Let cool. Drain, then spread out the broccoli rabe on a kitchen towel to dry. Wipe out the reserve the skillet.
-
Nest the rope sausage in another skillet. Add a thin layer of water. Add 1 tbsp. oil. Using a fork, pierce the sausage casing a few times. Bring the water to a boil over high. Reduce heat to medium-high. Cook until the water evaporates, about 5 minutes. Continue cooking the sausage, carefully turning once, until cooked through, browned and crisp, about 16 minutes.
-
Meanwhile, in the first skillet, heat the remaining 4 tbsp. oil over medium to medium-high. Add the onion, garlic and chile paste. Cook, stirring often, until softened, about 3 minutes. Add the wine. Cook until reduced by half, 1 to 2 minutes. Add the broccoli rabe and cook, tossing to coat, until heated through, 3 to 4 minutes. Season with salt.
-
Using a paper towel, rub the skins off the peppers. Quarter and seed the peppers.
-
Arrange the broccoli rabe on a platter. Tuck in the peppers. Top with the sausage.