Sausage and Peppers
Juicy Italian sausage links nestled in a tangle of sweet peppers and onions, all cooked down in one pan with garlic and crushed tomatoes.
Ingredients
- 1 ½ lbItalian sausage links(sweet, hot, or a mix)
- 2 tbspolive oil
- 3bell peppers(mixed colors, sliced into strips)
- 1 largeyellow onion(halved and sliced)
- 4 clovesgarlic(thinly sliced)
- ½ tspred pepper flakes
- 1 tspdried oregano
- ½ tspkosher salt
- ¼ tspblack pepper
- 1 cancrushed tomatoes(14 oz)
- ¼ cupchicken broth
- ¼ cupfresh basil leaves(torn, for finishing)
Method
- 01
Heat 1 tbsp olive oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering.
- 02
Add the 1 ½ lb Italian sausage links and sear, turning occasionally, until browned on all sides, about 6–8 minutes. They don't need to be cooked through yet. Transfer to a plate.
- 03
Reduce heat to medium and add the remaining 1 tbsp olive oil to the same pan.
- 04
Add the 1 large yellow onion and cook, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
- 05
Add the 3 bell peppers and continue cooking, stirring occasionally, until they are tender and lightly caramelized at the edges, about 6 minutes.
- 06
Push the vegetables to the side and add the 4 cloves garlic, ½ tsp red pepper flakes, and 1 tsp dried oregano. Cook for 30 seconds until fragrant, then stir everything together.
- 07
Season with ½ tsp kosher salt and ¼ tsp black pepper.
- 08
Pour in the 1 can crushed tomatoes and ¼ cup chicken broth, scraping up any browned bits from the bottom of the pan.
- 09
Nestle the seared sausage links back into the pan, partially submerging them in the sauce.
- 10
Reduce heat to medium-low, cover, and simmer for 15 minutes, until the sausages are cooked through and the sauce has thickened slightly.
- 11
Uncover and simmer for 3–5 more minutes to concentrate the sauce if it looks thin.
- 12
Scatter the ¼ cup fresh basil leaves over the top and serve directly from the pan.
Adapted from public domain & community sources