Sausage and Peppers

I used to go to the Feast of San Gennaro in New York’s Little Italy every year, and the first thing I’d look for when I got there was a food stall selling sausages and peppers. All I had to do was follow my nose — the smell alone is enough to make your mouth water! Too impatient to wait for the yearly festival, I figured out how to make it at home. This dish can be made with or without the tomatoes but I always add them for the extra flavor boost.  Serve this on fresh crusty bread or make it a meal by serving over rice or pasta.  — L. Weal

INGREDIENTS
2 tablespoons olive oil
1 pound sweet Italian sausage (about 6-7 links)
1 red or yellow bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 large onion, sliced
1 1/2 teaspoon kosher salt
15 ounces (2 cups) diced tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes [optional]

TOOLS
large (12-inch) skillet
kitchen tongs
cooking spoon
platter, or large plate

METHOD
1. Cook sausages in oil in skillet over medium heat, turning occasionally until browned on all sides. Transfer sausages to platter.
2. Add peppers, onions, and salt to skillet. Cook, stirring frequently, until vegetables are tender — about 10 minutes.
3. Return sausages to skillet, then add tomatoes, basil, oregano, and red pepper flakes, if using.
4. Simmer 15 minutes, stirring occasionally, until sausages are cooked through.

NOTES & TIPS
• Use hot Italian sausages instead of sweet for a spicier dish.
• Serve sausages whole, or slice them on the bias into bite-sized pieces.

READY IN
45 minutes

YIELD
4 servings

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