"Rope Sausage with Roasted Peppers & Broccoli Rabe" – Rachael Ray

Ingredients

• 4 large red field peppers (rectangle-shaped red bell peppers) or other sweet red bell peppers
• Salt
• 2 bunches broccoli rabe, tough ends trimmed by 2 to 3 inches
• 1 ½ to 2 lb. sweet Italian chicken or pork thin-rope sausage (the kind sold in spirals) with fennel
• 5 tbsp. olive oil
• 1 small red or white onion, thinly sliced
• 4 cloves garlic, peeled and thinly sliced
• 1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper
• ½ cup white wine, dry (white) vermouth, or chicken stock