Description
A one-pan dish combining Italian sausages, crisp bell peppers, and aromatic herbs, perfect for a quick weeknight dinner.
Ingredients
Scale
- 5 Italian sausage links (20 oz.), mild or spicy
- 1 Tbsp olive oil
- 2 large bell peppers (one red, one yellow or green), cored and sliced
- 1 large yellow onion, sliced
- 1 large roma tomato, halved and sliced
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup low-sodium chicken broth, then more to taste
- 1 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup finely shredded parmesan cheese (grate with a rasp grater)
- Chopped fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the Italian sausages and brown on all sides for 8 to 10 minutes. Transfer the sausages to a plate.
- In the same skillet, add the sliced bell peppers and onions. Sauté for about 3 minutes until they start to soften.
- Stir in the tomato paste, minced garlic, and red pepper flakes. Sauté for 1 minute to release flavors.
- Pour in the chicken broth and balsamic vinegar. Add the sliced roma tomato, chopped basil, oregano, salt, and pepper. Toss to combine.
- Return the sausages to the skillet and simmer for about 10 minutes until cooked through (internal temp of 160°F). Add more broth if needed.
- Remove the sausages from the skillet, let rest for about 5 minutes, then slice. Return to the pan with pepper mixture, add parmesan cheese, and toss to combine. Garnish with fresh herbs.
Notes
This dish can be served in hoagie buns, over rice, or alongside potatoes for a full meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg