SAUSAGE & PEPPERS

Cla1ssic is definitely what this dish is. There is nothing that is like it. When you smell or taste this dish you instantly know what it is. The sausage infuses its meaty warm flavors into everything else and the peppers helps keep that fresh crunch. It is the perfect Italian dish for anytime of the year. Plus, you can make it all using one pan! How easy!? You’re so welcome for your new addiction.

SAUSAGE & PEPPERS

Servings: 14 | Serving Size: 1/2 a Cup | Calories per Serving: 165

INGREDIENTS:

✼ 5 Italian Sausage Links (I get hot, but you can get sweet, mild or whatever you’d like!)

 8 Bell Pepper (I used 2 Red, 2 Green, 2 Yellow, and 2 Orange)

 1 Medium Yellow Onion

 1 Can Tomato Puree

 1 Can Diced Tomatoes

 6 Garlic Cloves

 1 Tablespoon EVOO

 1/2 Cup Chopped Parsley

 .25 Cups Chopped Basil

 Thyme, Oregano, Black Pepper, and Red Pepper Flakes

DIRECTIONS:

 Chop the onion and finely dice the garlic cloves.

 In a large sauce pan on medium high heat, let the EVOO heat up. Once heated add the chopped onions and garlic.

 When the onion have become mostly translucent add the sausage to the pan.

 Cook on each side for a few minutes.

 Once the outside is cooked so the skin is crispy, slice the sausage in bite size pieces.

 Cook until the sausage is mostly cooked on the inside.

 While they are cooking slice the bell peppers into long thin strips.

 Add those to the pan and cook until the bell pepper are tender. It takes about 10 minutes. Mix often.

 Add the tomato puree and diced tomatoes. Mix well.

 Add the herbs and spices. Mix.

 Let this cook until the tomato sauce reduces half way. This will take about 20 to 30 minutes and really allow all the flavors to mend together. Mix it every few minutes, so that the tomato sauce doesn’t burn on the side of the pan.

It is ready to be eaten!

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