SAUSAGE & PEPPER STEW
3 Tbs extra-virgin olive oil
1¼ lbs hot Italian sausages (or use a mixture of sweet and hot)
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
3 medium green bell peppers, cored, seeded, and cut into thin strips
28 oz can tomatoes; drained and chopped
2 cups water
¾ cup uncooked small pasta, such as shells
5 sprigs fresh basil and 5 sprigs fresh mint, tied together in a bouquet garni
salt and freshly ground black pepper to taste
In a large skillet with a lid, heat olive oil over medium-high heat. Add sausages and onion; cook, turning the sausages to brown all sides, until onions are just tender, about 8 minutes. Add garlic and bell peppers and cook another couple of minutes. Add tomatoes, water, pasta, basil, mint, salt and pepper (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 feel firm and the pasta is tender, about 25 minutes. Cut the sausages into slices or leave whole for serving.
*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.
Recipe Source: Fine Cooking
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