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.

📝 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

1. 1Heat 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.
2. 2Return pan to medium heat, add bell peppers and onions and saute 3 minutes.
3. 3Add tomato paste, garlic, and red pepper flakes and saute 1 minute.
4. 4Pour 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.
5. 5Bring 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.
6. 6Remove 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.
7. 7Slice 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.