Gordon Ramsey's How to Chop an Onion

My nemesis: The Onion.  

If you are going to cut yourself with a newly sharpened knife, it will most likely be when dicing an onion.  They are slippery, evil creatures of the night who laugh at you as you cry helplessly while trying in vain to dice even tasty morsels of oniony goodness.

Cry no more, my fellow chefs!  Presenting, Gordon Ramsey's How to Chop an Onion:

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Snausages!

This recipe for Sausage and Peppers came from my Mother-in-Law.  For years, only my husband could replicate the delicious meal in our home, but I have now mastered the art of this amazing dish.  Here is the recipe:

Sausage and Peppers

Ingredients:

·      6 Premio brand sweet sausages

·         6 Premio brand hot sausages

·         

·      2 Tbsp and 2 tsp olive oil

·         2 jars Victoria Fra Diavlo sauce

·     

·       1 box Ronzoni thin spaghetti

·         1 large yellow onion- chopped (1 inch pieces)

·         2 large green peppers- chopped (1 inch pieces)

·         Grated Parmesan cheese to garnish (Most times I don’t use it, dish doesn’t need it)

Tools:

·         Large sauté pan with cover

·         Stock pot and strainer for pasta

·         Large Tongs

·         Paring knife

·         Cutting board

·         Large baking dish (9 x13 Pyrex dish or I love my Dansk 13.25” Paella Pan)

Directions:

1.  Preheat oven to 425° F

2.  Cook pasta for 1 minute less than the minimum time on the box’s cooking directions.  

3.  While the pasta is cooking, heat the oil in a large sauté pan to medium high (electric stove is between 7 and 8).

4.  Right before smoking temp is reached, place sausages in the pan. Brown the sausages on three sides for about 2 minutes or so per side or until slightly darker than golden brown.  They brown fast so keep an eye on them.

5.  When browning the fourth side, add the slices of onion and green pepper, so they are on top of the sausages, and turn the heat down to medium, (electric stove between 5 and 6).

6.  Cover and let the onions and peppers soften, approximately 10 minutes.  (I usually go by the color of the green pepper.  When it turns a soft green, it’s done.)

7.  Pour 1 full jar of the Victoria’s Fra Diavlo sauce into the baking dish.

8.  When pasta is fully cooked, strain and add the pasta to baking dish and mix with the uncooked sauce in the pan.

9.  Once the sausages, peppers and onions are done, place the sausages on top of the pasta, nestling the sausages just slightly into the pasta as you place them.

10.  Top with peppers and onions, making sure to keep as much of the fat in the pan out of the baking dish.

11.  Top with remaining jar of Fra Diavlo sauce.

12.  Bake in middle of oven at 425 ° F for 35 minutes.  (The temp seems high, but it is vital to make the most flavorful dish, where the flavors are blended all the way through, and some pasta crisps along the edge which is a treat if you are lucky enough to get some on your plate.  I have tested many different temps and 425 degrees Fahrenheit is the best choice by far.)

This is the finished product:

You can add some grated Parmesan cheese to the plated meal if you prefer, but it really doesn't need it.  This dish is so easy I make it during weeknights with no problems whatsoever.  It also makes a ton, so you can eat it for lunches or for dinner again the next night.  Mangia!
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