Sausage & Peppers

Ingredients:

1.5 Kg
Italian Sausage, 4 cm slices
2
Onions, thinly sliced from stem to root
1
Red Finger Chili, finely chopped
Peppers:
- 3
  Red Bell Peppers, 1 cm slices
- 3
  Green Bell Peppers, 1 cm slice
- 3
  Orange Bell Peppers, 1 cm slices
- 3 g
  Salt
- 3 g
  Pepper
- 60 ml
  Olive Oil
2
Large Yellow Onions, 0.5 cm slices
4
panatoes, large, 0.5 cm slices
1 cans
Italian Tomatoes, blended, (add Basil, Powdered Garlic, Rosemary, Salt, and Thyme while blending)
35 g
Tomato Paste
125 ml
White Wine
60 ml
Olive Oil
4 cloves
Garlic, crushed
20 g
Basil, finely chopped
2 g (ish)
Garlic Plus
6 g
Garlic Powder, soaked in Water for 2 minutes
10 g
Salt
1 g
Thyme, ground
2 g
Rosemary, ground
5 g
Pepper, ground

Method:

Preheat oven to 220 ℃ / 425 ℉.
Peppers:
- In a bowl add Peppers, Salt, and Pepper. Toss to mix. Add Oil, toss to mix.
- On a baking sheet add parchment paper, then place rack on top of parchment paper. Lay Peppers on rack in a single layer. Place in oven, roast for 40 minutes.
In a sauce pan on medium high heat, add Oil, allow to get hot, Add Sausage, sauté for 5 minutes, turn sauté 5 minutes more, (until well browned).
Remove Sausage, add Onions, and Chili Pepper to pan, sauté for 5 minutes. Add Potatoes to the pan, cover, sauté for 10 minutes.
Reduce heat to medium. Make a well in centre of pan, add Tomato Paste, sauté for 2 minutes, mix well. Make a well in centre of pan, add Garlic, sauté for 30 seconds.
Deglaze pan with Wine, allow Wine to mostly reduce. Add Tomatoes.
Add Sausage to pan.
Simmer for 5 minutes. Add Peppers to pan, mix well.
Put pan in oven for 30 min uncovered.