Italian Sausage and Peppers
This easy, 30 minute meal is a crowd pleaser and requires only one pan or skillet. It is full of flavor and the leftovers are delicious and easily adaptable.
Equipment
- Large Skillet
- Cutting board
- Knife
Ingredients
- 2 packages Italian Sausage, with casings on
- 1 tablespoon Olive Oil
- 1 large Yellow Onion
- 1 large Green bell pepper
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 tablespoons butter
- 4 cloves Garlic, minced
- 1/2 teaspoon Oregano
- 1/2 teaspoon Basil
- 1/4 cup Chicken Broth, or a white wine
- 14 ounces Diced tomatoes, drained
- 1/4 teaspoon Red pepper flakes, optional
Instructions
- Heat oil in skillet and brown the sausages on medium-high heat until browned on all sides. This is one of the main ingredients, so getting that caramelized, crispy outer layer is part of what makes this dish delicious.
- Slice the veggies on a cutting board while the sausages brown.
- Set the sausages aside to cool and add the butter to the skillet, scraping the bottom of the pan as the butter melts to lift the bits off of from the sausage. Saute the sliced onions and peppers on medium heat for 3 minutes while you slice the sausages into 1/2 inches slices.
- Toss the sausage, broth, seasonings, and diced tomatoes in the skillet and cook for 5-10 minutes, or until the sausage is no longer pink.
- Serve immediately.
Notes
This recipe is completely adaptable, so cook it in whatever you prefer- instant pot, dutch oven, on a baking sheet.
Get the oil hot before placing the sausages in it in order to get a nice, crispy edge.
Store this for up to 3 days in an airtight container in your refrigerator.
Eat these with rice, zoodles, or on a hoagie roll.