sausage & peppers
Ingredients
- 1.5 lbs Italian sweet sausage links, casings removed
- 2 large red bell peppers, cut into 1-inch strips
- 2 large yellow bell peppers, cut into 1-inch strips
- 1 large yellow onion, sliced into 1/4-inch strips
- 6 cloves garlic, minced
- 1/4 cup whole roasted cherry tomatoes
- 3 tbsp extra virgin olive oil, divided
- 1 cup low-sodium chicken broth
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 2 tbsp fresh basil, torn just before serving
- Crusty Italian bread for serving
Instructions
- Heat a large 12-inch skillet over medium-high heat for 2 minutes. Add 1.5 tbsp olive oil, then break apart the sausage meat with a wooden spoon and sauté for 8-10 minutes, stirring occasionally, until browned and cooked through (internal temperature 160°F). Transfer to a plate, leaving 1 tbsp rendered fat in the pan.
- Add remaining 1.5 tbsp olive oil to the pan over medium-high heat. Add sliced onions and cook for 4 minutes without stirring to develop color, then stir and cook another 3 minutes until edges are golden. Season with 1/2 tsp salt.
- Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Add both bell peppers and oregano, stirring to coat. Cook for 6 minutes, stirring every 2 minutes, until peppers begin to soften but maintain some firmness.
- Return the cooked sausage to the pan along with the roasted cherry tomatoes. Pour in the chicken broth and stir gently to combine. Season with remaining 1/2 tsp salt and black pepper.
- Reduce heat to medium and simmer uncovered for 12-15 minutes, stirring occasionally, until the broth has reduced by half and the peppers are tender but not mushy. The sauce should coat the back of a spoon lightly.
- Taste and adjust seasoning with additional salt and black pepper as needed. Remove from heat and scatter fresh torn basil over the top. Serve immediately in shallow bowls with crusty Italian bread for soaking up the pan juices.
Inspired by Sam Marvin’s winning sausage & peppers. This is a plausible recreation, not the chef’s original recipe.