½ cup full fat ricotta cheese
1 garlic clove, minced
1/3 cup fresh parsley, chopped
¼ cup Parmigiano Reggiano cheese, grated
1 teaspoon salt
Mix all the ingredients in a small bowl and keep aside.
2 tablespoons olive oil
1 pack chicken sausages (I used roasted garlic ones from Trader Joes), sliced
1 large or 2 medium red pepper, cut into 1 inch squares
1 large yellow onion, cut into 1 inch squares
2 garlic cloves, minced
2 cups tomato sauce (jar, bottle or fresh)
½ cup fresh basil, chopped
Heat a medium saucepan with the olive oil. Add the sausage pieces and sauté on medium high heat and brown both sides, about 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and lower the heat to a simmer. Cover with lid and cook for 15 minutes. Take the lid off, add the peppers and 1 teaspoon salt. Cook on medium heat for 3 to 4 minutes, or till the peppers are soft, but not too soft and falling apart. Check for seasonings and garnish with basil.
4 ciabatta rolls, toasted with a drizzle of olive oil
Add some sausage and peppers into a toasted roll. Top with a dollop of ricotta cheese. Serve with oven fries.