Sausage and Pepper Stew
A delicious twist on the classic combination of sausage and peppers!
Servings: 4 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1¼ pounds sweet Italian sausages (whole)
- 1 medium onion, thinly sliced
- 4 large garlic cloves, 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
- ¾ cup uncooked small pasta (such as shells)
- 5 large leaves fresh 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.
Nutrition
Serving: 1serving | Calories: 750kcal | Carbohydrates: 37g | Protein: 27g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 108mg | Sodium: 1600mg | Potassium: 1192mg | Fiber: 6g | Sugar: 13g | Vitamin A: 791IU | Vitamin C: 96mg | Calcium: 123mg | Iron: 5mg