|The Original Parm at 248 Mulberry St. NYC|
|Note the sign at the San Gennaro Festival|
Sausage and Peppers is New York Street food. Street fairs in New York are as common as potholes and almost as annoying. Long stretches of our Avenues are closed completely to all but pedestrians creating nightmarish traffic jams. One of the most famous of these is the San Gennaro Festival. It is held for 11 long, long days in September. San Gennaro is the patron saint of Naples. To celebrate, what’s left of Little Italy, which is now surrounded by Chinatown, is closed off to vehicles and some 200 vendors set up shop. A tremendous number of them sell Sausage and Peppers. Some park themselves directly in front of the original Parm at 248 Mulberry Street. The boys may have an item called Pork and Peppers at that location but that didn’t make the trip to our uptown Parm. And that’s a shame. The dish, like the festival, hails from Naples where its variation uses hot fennel sausages, melted mozzarella and tomato sauce. North of Naples is closer to the version made in this country. There’s no tomato sauce or mozzarella and sweet sausage is used. Instead there are plenty of peppers and onions. It’s frequently served on doughy Italian bread. But for a dinner version of this dish, you can cut out the bread and serve this immensely satisfying dish carb-free!
|Street Food Version with Bread|
Unlike many Italian sauces, this recipe doesn’t require hours on the stove. Quite the contrary, this dish was on the table in 45 minutes. Sweet Italian Sausage is found everywhere in New York. In fact it’s hard to find plain pork sausages. Ours came from Fairway. The sausages are partially cooked and browned before the essential onions, green and red peppers are added to the skillet. Red Pepper Flakes and lots of garlic add to the flavors and stock is used to make a sauce that brings the whole dish together. You could serve this with a side salad but I saw no reason to. It’s was a perfect one dish dinner. Here’s the recipe.