Sausage and Peppers



1 lb. sweet Italian Sausage Links

2 tablespoons olive oil

½ cup water (or chicken broth)

1 large yellow onion sliced in thin wedges

3 bell peppers cut in thin wedges (assorted colors)

3 cloves garlic minced

1 (8 ounce) can tomato sauce (or marinara sauce)

1 (14.5 ounce) can fire roasted tomatoes

1 teaspoon Italian seasoning

⅛ teaspoon crushed red pepper

Parmesan Cheese (optional)


Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the sausage on both sides cooking for about 3 minutes on each side.

Add 1/2 cup water to the skillet and cover with aluminum foil. Simmer for 10-12 minutes or until cooked through. Plate the sausage and cover loosely with aluminum foil. Remove any water from the skillet and carefully dry it out.

Heat the remaining olive oil in the skillet over medium heat. Add the onions and cook for 2-3 minutes stirring several times. Add the peppers and cook until the onions and pepper are starting to soften and brown on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring.

Cut the plated sausage in half and add them back to the skillet. Add the tomato sauce, fire roasted tomatoes, Italian Seasoning, and crushed red pepper.

Simmer for 5 minutes to heat everything through. If desired serve over rice, egg noodles, or fried potatoes sprinkled with Parmesan Cheese.

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