Italian Sausage and Peppers

Restaurant Taste in One Pan

It’s a colorful burst of flavor!

This Italian recipe is very versatile. You can use sweet sausage or hot and serve it as is, eat it on a roll or
over pasta by adding your favorite marinara sauce.

NGREDIENTS

• 1 tablespoon olive oil
• 20 ounces sweet or hot Italian sausages (about 5 links, keep the casings on)
• 1 tablespoon butter
• 1 large yellow sweet onion, sliced
• 2 packages of red and yellow peppers OR
  • 1 red bell peppers, seeded and sliced
  • 1 green bell peppers, seeded and sliced
• 4 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil (or 1 tablespoon fresh basil)
• 1/2 teaspoon salt
• 1/4 cup chicken broth or white cooking wine
• 1 (14 ounce) diced tomatoes, drained

INSTRUCTIONS

• In a large skillet, over medium heat add the olive oil and brown the the sausages well but not cooking completely through. Set aside to cool slightly, then slice into two-inch slices.
• In the same pan, melt the butter and add more olive oil if needed. Add the onion and bell peppers to the pan. Cook for a couple of minutes until slightly soft but not completely done. Add the garlic, oregano, basil, salt, chicken broth or cooking wine, and diced tomatoes. Return the sausage back to the pan and cook until sausage is done, covering for a couple of minutes. Serve immediately.

Recipe from The Girl Who Ate Everything.