Roasted Sausages, Peppers, And Onions And Cheesy Bread With Black Pepper

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties

Extra virgin olive oil (EVOO), for liberal drizzling plus 3 tablespoons, 3 turns of the pan

4 cloves garlic, 3 thinly sliced, 1 cracked from skin

1 red bell pepper, seeded and sliced 1/2-inch thick

1 green bell pepper, seeded and cut into 1/2-inch slices

1 large onion, 1/2-inch slices

1/4 cup tomato sauce, thinned out with water

Salt and pepper

1 loaf crusty semolina bread, split

1/2 cup grated Parmigiano Reggiano

Coarse black pepper

2 tablespoons flat leaf parsley, chopped (a rounded palmful)

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