Spicy Stewed Sausages With Three Peppers a La Mario Batali

Ingredients

• 2 lbs sweet Italian sausage, pricked all over with a fork
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 2 red bell peppers, cut into 1-inch dice
• 2 green bell peppers, cut into 1-inch dice
• 2 yellow bell peppers, cut into 1-inch dice
• 1 medium red onion, thinly sliced
• 1 small fennel bulb, trimmed cored and thinly sliced
• 4 serrano chilies, seeded and thinly sliced crosswise
• 1 habanero pepper, seeded and thinly sliced
• salt
• 1 cup dry red wine
• 1 cup freshly grated pecorino cheese (3 ounces)
• crusty bread, for serving

Directions

1. 1

   Light a grill.

2. 2

   Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.

3. 3

   Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil.

4. 4

   Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.

5. 5

   Season with salt; add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes.

6. 6

   Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers.

7. 7

   Serve with bread, passing the remaining pecorino at the table.

8. 8

   * Zinfandel, which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.