Made this for the boys tonight for the big game! Not as good as my dad's, but pretty close!
2 1/2 pounds Italian sausage links, mix of hot and sweet varieties
Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan
4 cloves garlic, 3 thinly sliced, 1 cracked from skin
2 red bell peppers, seeded and sliced 1/2-inch thick
1 green bell pepper, seeded and cut into 1/2-inch slices
1 large onion (or 2 medium), 1/2-inch slices
1/4 cup tomato sauce, thinned out with water
1/4 cup red or white wine (optional but recommended)
Salt and pepper
1 loaf crusty semolina bread, split like a huge sandwich
1/2 cup grated Parmigiano-Reggiano
Coarse black pepper
2 tablespoons chopped flat-leaf parsley, a rounded palm full
Preheat oven to 425 degrees F.
Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.
While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic, peppers and onions in olive oil for about 10-13 minutes. Covering them might make them softer faster. Add thinned tomato sauce, salt, and pepper and reduce. Also add wine- if you like it. I love cooking with wine, so I do.
Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.
Toast the split bread under broiler, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 2 minutes. Scatter parsley over the bread.
Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.
Recipe Borrowed From: Rachael Ray
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