Pierogi with Sausage and Peppers

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

1 pound potato-and-onion pierogi (about 12 pieces)

1 tablespoon extra-virgin olive oil

3 sweet or hot Italian sausages (about 12 ounces), casings removed and crumbled

1 8-ounce package baby bell peppers, halved or quartered lengthwise

1/2 onion, thinly sliced

3 cloves garlic, smashed

1/4 teaspoon red pepper flakes (optional)

1 tablespoon unsalted butter

1/2 cup torn fresh basil


  1. Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
  2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.
  3. Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.
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