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"I am making what my husband calls the greatest of all time—well, just what he's had of mine—sausage, peppers and onions," says Rach. "They're kind of sweet and sour. In Italian, that's called agrodolce. Agrodolce means sweet and sour, literally. ... Often, I pierce sausages and simmer in one-eighth inch of water to gently cook through and let the casing crisp. Here, we work in reverse. We brown the sausages and then braise them in a sweet and tangy sauce with the peppers and onions."
It's a wonderful, hearty combo and perfect for this G.O.A.T. (greatest of all time) episode. Serve with charred bread rubbed with garlic, drizzled with EVOO and sprinkled with flaky salt.
For more recipes from our G.O.A.T. episode, check out John's Roman Holiday Cocktail, which he created to go with Rach's dish, and Jacques Pepin's Chicken Ballotine Stuffed with Sausage.
