Ragoût de saucisse, poivrons et oignon

Ingrédients

• 1 tbspoil
• 1 lbof sweet Italian sausageAmount1 lbIngredientof sweet Italian sausage
• 1large onionAmount1Ingredientlarge onion, diced, diced
• 3 ozcloves of garlicAmount3 ozIngredientcloves of garlic, minced, minced
• 2 ozgreen bell peppersAmount2 ozIngredientgreen bell peppers, diced, diced
• 14.5 ozcan of diced tomatoesAmount14.5 ozIngredientcan of diced tomatoes, undrained, undrained
• 14.5 ozcan of crushed tomatoesAmount14.5 ozIngredientcan of crushed tomatoes
• 1/2 cup chopped fresh parsleyAmount1/2Ingredientcup chopped fresh parsley
• SaltIngredientSalt and pepper to taste and pepper to taste
• 16 ozbag wide egg noodlesAmount16 ozIngredientbag wide egg noodles

Préparation

1. 1

   In stockpot over medium-high heat, pour one tablespoon oil and cook sausages until brown on both sides, about 5 minutes. Transfer cooked sausage to a cutting board and slice into ¼-inch slices. Return sausage to pot, and add onion and garlicAmount3 ozIngredientcloves of garlic, minced. Cook and stir until the onion is translucent, about 5 minutes.

2. 2

   Stir in the green bell peppersAmount2 ozIngredientgreen bell peppers, diced. Cook until the peppers are tender, 7 to 10 more minutes. Stir in the diced tomatoes, crushed tomatoes and parsley. Season with salt and pepper. Cover and simmer, stirring occasionally, until all the vegetables are tender, about 30 minutes. Boil the egg noodles in lightly salted water for 12 minutes and strain. Serve Ragout over warm egg noodles and enjoy!