Pierogi with Sausage and Peppers

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

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

  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.
Crispy Chicken with Corn and Sausage
PREMIUM
19m Easy 98%
CLASS
Weeknight Chicken and Andouille Jambalaya
PREMIUM
26m Easy 99%
CLASS
Fennel Sausage and Mushroom Quiche
PREMIUM
25m Easy 98%
CLASS
Bobby's Weeknight Roasted Salmon with Potatoes
PREMIUM