Pizziola Sauce

© Katherine Stetson

This fragrant mélange of vegetables has endless uses.  Top a burger, steak or grilled chicken breast with the sauce or spoon it onto a plate of pasta or cheese omelets.

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, halved and thinly sliced
  • 1 yellow or orange Bell pepper, quartered and thinly sliced
  • 3-4 pepperoncini, thinly sliced
  • 2 cloves garlic, very thinly sliced
  • 8 ounces cremini mushrooms, trimmed and sliced
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons chopped flat leaf parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ cup freshly grated hard cheese, Parmesan, Asiago or Romano, for garnish
  • sea salt, to taste
  • freshly ground pepper, to taste

Heat olive oil and butter in a large skillet over medium high heat.  Add all vegetables, except tomatoes, and sauté until tender and slightly caramelized.  Add tomatoes and herbs and season with salt and pepper and continue to cook for an additional 10 minutes, stirring occasionally.  Serve immediately, sprinkled with the cheese.

Copyright © Katherine Stetson, all rights reserved.