Pierogi with Sausage and Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 35 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 77 milligrams
- Sodium
- 1073 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 2 grams
- Protein
- 18 grams
- Sugar
- 3 grams
- Total: 30 min
- Active: 30 min
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.