Sausage and Peppers

This simple and flavorful dish is classic Italian comfort food.  Served by itself, this is a wonderful lunch, or with pasta or on a crusty Italian roll, a hearty dinner.

Cooking the peppers low and slow brings out their inherent sweetness.  The addition of the chicken broth to deglaze the pan after cooking the sausage adds a rich depth of flavor, and the fresh herbs, added at the very end, brightens the dish.

This recipe is so simple as to scarcely be a recipe - more a process to assemble the dish.  Try different flavors of sausage and different herbs.  Or stay traditional - there is a reason it is a classic!

Sausage and Peppers

by Susan @ Love in the Kitchen

Prep Time: 5 minutes

Cook Time: 15 minutes

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Ingredients

• 2 tablespoons olive oil
• 3 large red bell peppers, stemmed, seeded, and cut into 1/4″ strips
• 1 clove garlic
• 1 package (12 ounes) Italian sausage links, sliced into rounds
• 1/3 cup chicken broth
• 1 tablespoon chopped oregano
• salt and freshly ground pepper, to taste

Instructions

• Heat olive oil in a saute pan over medium-low heat. Cook for 2 minutes and add the peppers.
• Cook the peppers until softened. Add the sausage slices and raise heat to medium high.
• Cook until the sausage is lightly browned, stirring throughout to ensure the peppers do not burn.
• Add the chicken broth and cook until it is incorporated.
• Remove from the heat and stir in the oregano. Add salt and pepper to taste.

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