Last Night’s Dinner: Italian Sausage with Peppers and Onions

Sausage with Peppers and Onions

At first, I had bigger plans for dinner. But when you don’t fully read a recipe more than 10 minutes before cooking, sometimes you have to call an audible. So this brings me to “Last Night’s Dinner” – Italian sausage with peppers and onions. After bailing on a more time-consuming recipe, I turned to Mark Bittman’s How to Cook Everything for an easier solution. This combo typically makes for a great sandwich, but it also works well as a main dish. And it can easily be served pasta or rice, which is what I did.

 

Italian Sausage with Peppers and Onions
From Mark Bittman’s How to Cook Everything
Serves 4

 

2 cups sliced onion
3 TBSP extra virgin olive oil
2 bell peppers, any color or combo of colors, cored and sliced into strips
Salt and pepper
1 pound spicy or sweet Italian sausage links, sliced diagonally, about 1/2 inch thick

 

Bring a large skillet to medium heat. Add the onion, cover and cook undisturbed for about 5 minutes, until the onion is dry and almost sticking to the pan. Remove the cover, add the oil, stir and cook for another minute or two. Add the peppers, season with salt and pepper and cook until the vegetables are tender and soft, stirring often, about 10-12 more minutes. Remove the vegetables from the pan and reserve in a bowl.

In the same pan, add the sausage in a single layer and cook over medium heat until nicely browned, about 4 minutes. Flip the sausage slices over and continue cooking until both sides are evenly browned, about another 3-4 minutes. Cut into a piece to determine if the sausage is fully cooked – it’s done when there is barely a pink color in the middle.

Scoop out the sausage with a slotted spoon, reserve, and drain any fat remaining in the pan. Add the sausage, onions and peppers back to the pan, toss together, and cook over medium heat for 1-2 more minutes before serving.

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