Red Pepper and Italian Sausage
Spice Things Up With This Anytime Meal!
This is such a versatile restaurant-quality recipe. You can serve it with eggs for breakfast, a baguette for lunch, or on pasta for dinner. It’s a one-skillet recipe, so clean-up will be easy.
INGREDIENTS
- 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
- 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
- (optional) red pepper, (see note)
INSTRUCTIONS
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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.
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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.
