Sausage and Pepper Stew

Yield: 4 servings

Prep Time: 25 min

Cook Time: 40 min

Sausage and Pepper Stew


3 tablespoons extra-virgin olive oil
1 1/4 pounds sweet Italian (whole) sausages
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
3 medium green bell peppers, cored, seeded, and cut into thin strips
One 28-ounce can tomatoes; drained and chopped
2 cups water
3/4 cup uncooked small pasta, such as shells
5 large leaves fresh basil, chopped
salt and freshly ground black pepper to taste


1. In a large skillet with a lid, heat olive oil over medium-high heat. Add sausages and onion; cook, moving the sausage around to brown on all sides, until onions are just tender, about 8 minutes. Add garlic and bell peppers and cook another couple of minutes. Add tomatoes, water and pasta( make sure pasta is submerged and keep pushing pasta down into the soup- do not add more water). Raise heat to high and cook until liquid starts to boil. Turn the heat to medium-low, cover, and simmer until the sausages are cooked through and the pasta is tender, about 25 minutes. Sprinkle in basil and season with salt and pepper.

2. Slice sausages and serve.


*Although whole sausages take a little longer to cook through, they stay nice and juicy and they don't give off too much fat into the stew.
*VARIATIONS: Add artichoke hearts, olives or diced eggplant.

SOURCE: (adapted from Fine Cooking

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