How my family loved the time of year that brought the Feast of San Gennaro to New York’s Little Italy. The fact that we’re all Polish aside, we threw ourselves into the heady mix along with all the rest of the devotees who show up for the colorful parades and competitions, and, most importantly, the street vendors hawking drool-worthy Italian sandwiches, pizza, pastries—the stuff dreams are made of.

Steaming hot grilled sausage and peppers scooped into a hearty roll was always my feast day favorite, and I eventually cobbled together my own recipe for the straightforward dish. Pretty authentic, if I say so myself, the best quality ingredients are all that’re required for success—Italian sausage I purchase from either The New York Butcher or Whole Foods, local onions and sweet peppers from my Twenty Bag. That’s it!

Mangia!

Ingredients

2 Italian sausage links, one hot and one sweet

pinch of red chile flakes

Louisiana style hot sauce, to taste

good olive oil

1 large onion, sliced in half-rings

2 bell peppers, seeded and sliced

salt and freshly ground pepper to taste

2 rolls, such as ciabatta, optional

Directions

In a medium fry pan, cover the sausage links with water, season with the chile flakes and a dash or two of hot sauce, and poach for 20 minutes, turning halfway through. Remove from pan and set aside to cool.

Begin the saute with the peppers: over a medium low heat cook for about 10 minutes in olive oil seasoned to taste with chile flakes and salt + pepper, then add the onions and cook until the vegetables are lightly caramelized.

Cut the sausages into half inch disks and return to fry pan over medium heat and sear till browned. Divide between the rolls, cover each with the pepper/ onion mixture and serve immediately.