Sausage and Peppers
A hearty and rich dish made with browned Italian sausages, vibrant bell peppers and onions, and it's all simmered in a zesty tomato and herb flecked sauce.
Servings: 5
Ingredients
- 5 Italian sausage links (20 oz.), mild or spicy
- 1 Tbsp olive oil
- 2 large bell peppers (one red, and one yellow or green), cored and sliced
- 1 large yellow onion, sliced
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup low-sodium chicken broth, them more to taste
- 1 Tbsp balsamic vinegar
- 1 large roma tomato, halved and sliced
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- 1/4 cup finely shredded parmesan cheese (grate with a rasp grater)
- Chopped fresh basil or parsley, for garnish
Instructions
- Heat olive oil on a large skillet over medium heat. Add sausage and cook until browned on all sides, about 8 to 10 minutes. Transfer sausage to a plate while leaving rendered fat in skillet.
- Return pan to medium heat, add bell peppers and onions and saute 3 minutes.
- Add tomato paste, garlic, and red pepper flakes and saute 1 minute.
- Pour in chicken broth and balsamic vinegar, add tomato, basil, oregano, and season with salt and pepper to taste. Toss mixture then nestle sausages into pepper mixture.
- Bring to a simmer, then reduce heat to low. Cover and simmer until sausages are cooked through (160°F in center) and peppers are tender, about 10 minutes. If needed add another 1/4 cup chicken broth to thin sauce.
- Remove sausages and let rest 5 minutes on a cutting board tented with foil. Keep pepper mixture in pan covered with lid so it stays warm.
- Slice sausage then return to pan along with parmesan cheese. Toss mixture. Garnish with basil or parsley. Serve in hoagie buns, or with potatoes, rice, polenta, pasta, etc.