A delicious twist on the classic combination of sausage and peppers!
Prep Time25 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: American
Keyword: peppers, sausage, stew
Servings: 4servings
Author: RecipeGirl.com (adapted from Fine Cooking)
Ingredients
3tablespoonsextra virgin olive oil
1¼poundssweet Italian sausages(whole)
1mediumonion,thinly sliced
4largegarlic cloves,finely chopped
3mediumgreen bell peppers,cored, seeded, and cut into thin strips
One28 ounce cantomatoes,drained and chopped
2cupswater
¾cupuncooked small pasta(such as shells)
5large leavesfresh basil,chopped
salt and freshly ground black pepper, to taste
Instructions
In a large skillet with a lid, heat the olive oil over medium high heat. Add the sausages and onion; cook, moving the sausage around to brown on all sides, until the onions are just tender, about 8 minutes.
Add the garlic and bell peppers and cook another couple of minutes. Add the tomatoes, water and pasta, making sure the pasta is submerged. (Keep pushing the pasta down into the liquid and do not add more water.) Raise the heat to high and cook until the 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 the basil and season with salt and pepper.
Slice sausages and serve.
Notes
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.