Name: Pierogi with Sausage and Peppers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
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.

Photograph by Ryan Dausch

Pierogi with Sausage and Peppers

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