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This dish was created by Vicki Sebastiani and included in her best-selling cookbook "Cucina Viansa," available at www.viansa.com.
1/3 cup olive oil
2 red bell peppers, cored, seeded and chopped
3 large yellow or white onions, sliced into half rings, 1/8 inch thick
12 cloves garlic, minced
10 spicy Italian sausages (about 2 pounds), peeled and broken into large pieces
2 cans (28 ounces each) Italian whole tomatoes, including liquid
1 can (6 ounces) tomato paste
4 cans (15 ounces each) red kidney beans, drained
2 cups hearty red wine
3 tablespoons dried Italian seasoning
2 teaspoons salt
1/2 teaspoon pepper
2 dashes Tabasco sauce (more if desired)
1-1/2 cups freshly grated Parmesan cheese
Heat the olive oil in a large soup pot over medium heat. SautŽ the peppers, onions and garlic until limp, about 10 minutes. Remove from the pot and set aside.
SautŽ the sausage over medium-high heat until light brown, about 15 minutes. Discard any excess grease. Return the vegetables to the pot. Add the tomatoes, tomato paste, kidney beans, wine, Italian seasoning, salt, pepper and Tabasco.
Simmer over low heat until thickened, about 2 hours, stirring occasionally. Serve hot, sprinkled with the Parmesan cheese.
Serves 6.
This recipe courtesy of Viansa Winery.
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