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Weeknight Sausage and Peppers

Weeknight Sausage and Peppers

30 min

This meal right here, along with a crusty slice of garlic toast and glass of red wine, is about as much a cure for the “it’s only Tuesday?” blues as you’ll find. A secret ingredient – ok, it’s marsala wine – elevates this dish and gives the illusion these Weeknight Sausage and Peppers have been simmering for hours. Don’t leave it out!

Nutrition Notes

Chicken or turkey sausage can easily be swapped in for the pork sausage to make this a bit leaner and lower in saturated fat.

Ingredients
  • 1 lb sweet Italian sausage links
  • 1 Tbsp olive oil
  • 1 red bell pepper, cut into strips
  • 1 green red bell pepper, cut into strips
  • 1 onion, halved and cut into strips
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 1 tsp dried oregano
  • 2 Tbsp tomato paste
  • 1/4 cup marsala wine
  • 1 14.5-oz can fire roasted diced tomatoes
  • To serve: Garlic toast and grated Parmesan cheese
Directions

Heat a 12-inch skillet over medium-high heat and sear sausage for 2-4 minutes to brown. Remove from pan.

To the pan, add 1 Tbsp olive oil, followed by the peppers and onions. Saute for 2 minutes, then cover and continue cooking for 3-4 minutes (covering speeds up softening of onions).

Stir in garlic, basil, and oregano and cook for 30 seconds. Stir in tomato paste and cook for 1 minute. Deglaze pan with wine and cook for 1 minute, stirring to remove brown bits from bottom of pan. Stir in tomatoes and 1/3 cup water. Bring to a simmer and season to taste with salt and pepper.

Return sausage to pan and nestle into the peppers. Cover and continue to simmer over medium-low heat for 10 minutes more, or until sausage is no longer pink.

Serve with garlic toast – toasted bread drizzled with olive oil and rubbed down with half a clove of garlic – and grated parmesan.

Adapted from: Giada DeLaurentiis

Prep & Serve Tips

Slice the onions and peppers up to 4 days in advance. Store in an airtight container in the fridge.

This recipe is great for company and doubles (or triples) easily with a large enough pot. Prepare this in advance, transfer to a slow cooker, and keep on LOW up to 4 hours (any more and the sausage gets mushy) or on WARM up to 2 hours.

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