Sausages, Tomatoes, Peppers, And Potatoes In Padella

March 15, 2019

Adapted from Edible Seattle

Serves 2-3


1/2 pound gold potatoes, washed but not peeled
4 well-made pork or Italian-style sausages
3 tablespoons olive oil
2 medium shallots, thinly sliced
2 fat cloves garlic, crushed
1 1/2 cups halved grape tomatoes
1 teaspoon salt
1 1/2 cups red or orange bell pepper, thinly sliced
1/2 cup white wine
1 tablespoon fresh oregano leaves, stripped from their stems
Salt and pepper to taste



  1. Cut potatoes into 1/4-inch slices, about 2 cups.
  2. Cut sausages into 2-inch chunks. In a skillet, heat 1 tablespoon olive oil until hot, but not smoking, and add sausage pieces, stirring until browned and golden, 5–7 minutes. Remove from pan with a slotted spoon and set aside.
  3. Heat another tablespoon of olive oil in the same pan and gently sauté shallots in the sausage juices until soft and golden, 3–5 minutes. Turn the heat to high, and when the pan is very hot and smoking, add the crushed garlic and halved cherry tomatoes. The tomatoes should sizzle and start to soften on impact. Turn the heat to medium, add one final tablespoon of olive oil, and fry the tomato and onion mix until the tomatoes start yielding their juices, 2–3 minutes. Add sliced potatoes and salt, cover the pan, and cook over a low heat for 20 minutes, turning potatoes occasionally. Add a tablespoon of hot water if the tomato sauce starts to stick. Add the sliced peppers, wine, oregano, and reserved sausages, and cook gently with the lid removed until the potatoes and peppers are cooked through and the sauce has thickened, 10–15 minutes.
  4. Season to taste with salt and freshly ground black pepper.

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