Sausage and Pepper Stew

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Sausage and Pepper Stew

Yield: 4 servings

Prep Time: 25 min

Cook Time: 40 min

Ingredients:

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

Directions:

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.

Tips:

*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: RecipeGirl.com (adapted from Fine Cooking

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