Chorizos a la Pomarola (Argentinian sausage & peppers)

Ingredients:

• 3 bell peppers (try to get a variety of colors if you can)

• 1 white onion

• 1 red onion

• 3-4 cloves of garlic

• 1 can of whole tomatoes

• 4 large links Argentine sausage (Italian sausage will be a great substitute)

• Red wine

• A tablespoon of dried oregano

• A teaspoon of red chilli flakes (add more or less to taste)

• 1 dried bay leaf

• Olive oil

• Salt

• Pepper

Preparation:

1. Dice the onions and the peppers

2. Grate (or very finely chop) your garlic. I find it easier it grate it using a zester like this one.

3. If you prefer your sauce on the smooth side, blend your whole tomatoes using a hand blender (this step is optional)

4. On the stove, over medium-high heat, preheat your pan. Once hot, add a little bit of olive oil and sear the sausages on both sides until they have a nice brown color (about 3 minutes per side)

5. Once browned, take the sausages out of the pan and onto a a plate and add your diced onions and peppers. Season with salt and freshly cracked black pepper and let those slight char and soften.

6. Once your onions and peppers have soften, add the grated/minced garlic and cook for a minute.

7. Add a cup of red wine and cook until all the alcohol evaporates.

8. Add your blended tomatoes along with the same amount of water or stock

9. Add a tablespoon of dried oregano, a teaspoon of red chilli flakes (add more or less depending on how spicy you like your food) and your bay leaf

10. Add your sausages back into the pan and cook until the sausages are fully cooked and the sauce has reduced to your preferred consistency (around 20 minutes or so)

11. Serve the sausages by themselves, with mashed potatoes or in a bread roll and enjoy!