Grilled Italian Sausages with Red Pepper Tomato Sauce
By Student Chef Nancy Irving, California Culinary Academy, San Francisco, CA

Wine Pairing:
1997 Zinfandel, Fenestra Winery

Yields: 6 Servings

Red Pepper Tomato Sauce Ingredients:
3 tbls. Olive Oil
1 lb. White Mushrooms (sliced)
2 cup Onion (finely chopped)
3 large Garlic Cloves (minced)
1 1/2 Fresh Rosemary Sprigs (chopped)
1 pinch Dried Red Pepper Flakes
4 Red Bell Peppers (sliced thin)
2 lb. Plum Tomatoes (chopped)
2 tbls. Balsamic Vinegar
TT Salt and Pepper

Procedure:
1. In heavy skillet, heat 1-1/2 tablespoons oil over medium heat and cook white mushrooms. Remove. Add remaining 1-1/2 tablespoons of olive oil to skillet and cook onion with garlic, rosemary, red pepper flakes, salt and pepper to taste, until softened. Stir in bell peppers and tomatoes and cook, covered, over low heat until peppers are very soft.

2. In a blender or food processor puree tomato pepper mixture. Transfer to a saucepan, stir in vinegar and mushrooms and simmer uncovered for 5 minutes.

Serving Suggestions:
Grilled polenta triangles and zucchini.

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