Indeed, of all the dishes I have tried in the kitchen, the most perfect meal comes from my version of SPO. I prefer it "wet," meaning I add some chopped tomatoes or canned cherry tomatoes. But, regardless, I still do some experimenting and have added a few variations to this recipe that make it amazing. The Chef's kiss, if you will.
Okay, the basics are there. Sauteed sweet or hot sausage. Yellow, red, and orange sliced peppers. PS, do not use green peppers. Way too bitter. Slice up one big sweeet onion. Mix together with a tablespoon of tomato paste, oregano, salt, pepper, and the aforementioned tomatoes. Let it slow cook for a few hours.
Now that's the template. But I have been fooling around to perfect this. First off, I now saute the sausage in an air fryer. Cook them at 375 degrees for 12 minutes. Sure, this reduces the flavor retinue that's on the bottom of your Dutch oven. But the end result is tastier and a lot less greasy.
Now, another secret trick comes from chef Valerie Bertinelli. A splash of apple cider vinegar has an interesting impact on the sweetness of the peppers. Go for it.
Lastly, I don't mind a little heat in the SPO concoction. This time, I added a tablespoon of chopped Calabrian peppers.They are hot but just a little bit perks up your meal.
Hey, stick around. Who knows what else I will come up with when it comes to SPO.
Dinner last night: Leftover...ta da...SPO.
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