Do you have recipes that are your “go-to” dishes? Ones that you’ve cooked so many times you could make them with your eyes closed? I do, and this is one of them. Italian sausage and peppers is a long-time favorite in our house. While neither one of us has an ounce of Italian heritage, we are avid fans of the cuisine. Given the choice, we’d probably take a local Italian pizza place over any other kind of restaurant.
This recipe is my own method of making Italian Sausage and Peppers. Though probably not strictly authentic, it’s pretty tasty. And if you use a turkey sausage and pan spray instead of olive oil, it’s pretty darn low in fat, too. I know that many people enjoy this mixture on a bun, but I always serve it over hot cooked pasta. Usually fettucine. That’s spinach fettucine in the photo. I think it makes a lovely dish.
Start by prepping the onions, peppers and garlic. Slice the peppers in half and remove the seed and ribs. Then slice each half into strips. Slice the onion into vertical strips approximately the same size as the pepper strips. Mince the garlic. Set the vegetables aside.
Place a large skillet over medium-high heat. Prick each sausage several times with a fork. This prevents the skin from bursting during cooking. When the skillet is warmed, add 1 to 2 tablespoons of olive oil. Add the sausages and cook, turning occasionally, until they are brown on all sides. Remove sausages from skillet and set them aside.
Add the onions, peppers and garlic to the pan (don’t clean the pan out between the sausages and vegetables). Saute until veggies are crisp-tender. Add basil and tomatoes with their juice to the pan with the vegetables and stir all together. Add salt and pepper to taste.
Place the sausages on top of the veggies and tomatoes in the pan. Be sure to pour in any juices that may have accumulated from the sausages while they were sitting.
Cover the pan and cook for approximately 20 minutes or until sausages are done all the way through. Serve on toasted hot dog buns or over hot cooked pasta.