Sausage, Peppers, and Onions
Ingredients
Italian Sausage: Mild or hot (depending on your preference).
Bell Peppers: A mix of red, green, and yellow, sliced into strips.
Onions: One large onion, thinly sliced (julienned).
Garlic: 3 cloves of minced garlic.
Sauce Base: 1 tablespoon of tomato paste and a splash of tomato purée (optional for a richer sauce like the photo).
Seasoning: Salt, black pepper, dried oregano, and fresh basil leaves.
Olive Oil: For sautéing.
Preparation Method
Brown the Sausage: In a large skillet over medium heat, add a bit of olive oil and brown the sausages on all sides until golden. They don’t need to be fully cooked through yet. Remove them from the pan and set aside.
Sauté the Vegetables: In the same skillet (to soak up the sausage flavor), add the sliced onions and peppers. Sauté until they soften and the onions become translucent.
Add Aromatics: Stir in the minced garlic and seasonings (oregano, salt, and pepper). Add the tomato paste and cook for a minute.
Simmer: For a “saucy” finish like the picture, add about 1/4 cup of water or chicken broth to the veggies.
Combine: Place the sausages back into the skillet with the vegetables. Cover and simmer on low heat for 10 to 15 minutes until the sausages are fully cooked and the flavors meld together.
Serving: Garnish with fresh basil. This is traditionally served in a long hoagie roll (as a sandwich), over pasta, or with white rice.
