Photo: Sausage, Peppers and Onions Stoup Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds hot or sweet bulk Italian sausage
- 4 cloves garlic, finely chopped
- 3 to 4 cubanelle peppers, seeded and thinly sliced
- 2 medium-large onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 cups chicken stock
- 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
- 1/4 cup finely chopped parsley leaves
- 1/2 cup basil leaves, torn
- 1 cup shredded Parmigiano-Reggiano
Directions
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.
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By rheerhee
on March 06, 2013
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So, so easy. So, so good. This has become a staple for me because I am not much of a cook and it makes me look good. I also substitute bell peppers and mix 1/2 hot and 1/2 sweet sausage. We like to pour it over thick rustic bread and let it soak in. Easy for a family dinner, freezes really well.
By jreneeh
Brownsville, TX
on October 08, 2012
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I have been making this recipe for years and my family loves it!! Although, I have always substituted bell peppers for the cubanelle peppers because they're about close to impossible to find down here in deep south Texas. I also do 1/2 hot sausage anad 1/2 Italian sausage and use dry herbs rather than fresh if I have to. Definitely a staple in my house :
By nrl69_11104900
Camp Douglas, WI
on April 29, 2012
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This is so simply and wonderful! I added fresh oregano and parsley from my garden since I didn"t have any fresh basil. I mixed up the peppers too. I served it with homemade french bread and desert instant sucess in my house! Thanks Rachael for making recipes for families on a budget!
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