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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Stoup and Sammy

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Total:: 27 min
Prep:: 15 min
Cook:: 12 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Sausage, Peppers and Onions Stoup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 servings
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