Sausage, Peppers and Onions

Your next snow day or cozy Sunday meal at home: sausage peppers and onions. So easy, so delicious, and can be served so many different ways. On a roll with melted provolone cheese, over rice, pasta, you name it. If you do take the sandwich route, I highly recommend buying a fresh seeded roll from your local bakery.. nothing like a fresh hoagie roll vessel! I make mine on the “saucier side” because I like to have my leftovers of it tossed with penne. However you chose to eat this up, you will enjoy every bite.

Here's what you'll need:

• 1 tablespoon butter

• 1 tablespoon EVOO

• 1 lb Italian sausage (I do a mix of hot turkey sausage and sweet turkey sausage); sliced into bite size pieces

• 1 28 oz can crushed tomatoes

• 1 14 oz can diced tomatoes

• 1 large onion; sliced

• 1 large red bell pepper; sliced

• 1 large green bell pepper; sliced

• 4 cloves garlic; minced

• 1/2 cup red wine or low sodium broth (I use low sodium vegetable bullion)

• 1 tablespoon Italian seasoning

• Pinch of crushed red pepper

• Salt and pepper to taste

Directions:

1. In a large deep skillet or large pot heat olive oil and butter on medium high heat

2. Add onions and bell peppers, cook until softened; about 8-10 minutes

3. Add sausage, cook until browned on all sides; about 6 minutes

4. Add in garlic and seasonings, stir to coat over sausage, peppers and onions; cook 1-2 minutes

5. Pour in wine or broth, deglaze bottom of skillet scraping up all the yummy brown bits from the turkey

6. Lower heat to medium, Let simmer for 5 minutes

7. Add in diced tomatoes and crushed tomatoes

8. Simmer for 20 minutes; or until sausage is completely cooked through

9. Ready to serve however you’d like!