Hot & Sweet Sausage, Pepper and Onion Hoagies

by Rachael Ray Show Staff 9:00 AM, July 14, 2015

Aired July 14, 2015

Serves 6

6 links sweet Italian sausage with fennel
6 links hot Italian sausage
4 tablespoons olive oil, divided
3 cubanelle peppers, seeded and sliced 
1 red frying or field pepper, seeded and sliced
2 red chili peppers, such as Fresno or Holland red finger, sliced
2 large onions, halved and sliced
6 cloves garlic, 4 sliced and 2 crushed 
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried
Salt and pepper
1 tablespoon tomato paste
1 cup chicken stock 
2 tablespoons butter
6 6- or 8-inch Italian-style hoagie rolls
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons parsley, finely chopped
1/2 pound deli-sliced provolone, halved into half-moons


Place sausages in a large, nonstick pan in with an inch of water and a drizzle of oil. Bring to boil and let water evaporate; crisp and brown the sausage casings. 
Meanwhile, heat another large skillet over medium-high heat with 2 tablespoons olive oil, 2 turns of the pan. Add peppers, onions, sliced garlic, oregano, salt and pepper. Cook to soften, 10-15 minutes. Add tomato paste and stir; add stock and reduce heat to a simmer. 
In a small pan, heat remaining olive oil, about 2 tablespoons, with crushed garlic cloves. Melt butter into oil. Open and arrange rolls on a large baking sheet. Preheat broiler with the rack in the center of the oven. Lightly toast rolls, brush them with garlic butter, sprinkle with Parmigiano and parsley, and broil another 1 minute to set cheese.
Slice sausages lengthwise on the bias and combine them with peppers and onions. Fill garlic bread rolls a few slices of provolone and top with sausage, peppers and onions.