The weather recently has been quite chilly for August, which has lead me to crave warm and comforting foods. The other night my boyfriend made a large pot of sausage and peppers, one of my favorite comfort dishes (let's be real pretty much all comfort food is my favorite).
Sausage and peppers is one of those flexible dishes. You can serve it alone with crusty bread or on top of pasta or even on a roll to create a delicious sandwich. I wouldn't mind having it in any form multiple days in a week.
The other night we just had it simply on a plate with crusty bread and it was delicious. When I have it for left overs I am going to make it into a sandwich and there was even some left over sauce which my boyfriend is going to use in a chicken dish tonight. I am always a fan of finding ways to mix up dishes to help eating leftovers feel less repetitive.
What is your favorite way to mix up leftovers?
Sausage and Peppers
Created by Joe from Fifth & Adams
- 2 tbsps Extra Virgin Olive Oil
- 1 lb Sweet Italian Sausage
- 2 Bell Peppers - halved, deseeded & sliced
- 1 Cubanelle Pepper - halved, deseeded & sliced.
- 1 Large Onion (such as Vidalia) - thinly sliced
- 5 Cloves Garlic - sliced
- 1/4 cup Red Wine
- 1 Can (28 oz) Crushed Tomatoes
- 3-4 stems Fresh Thyme - leaves removed from stem (or 1 tiny pinch of dried thyme)
- 1/2 Cup Chicken Stock
- Salt & Pepper - to taste
- 5 Basil Leaves - thinly sliced (optional)
- On high heat put 2 tbsps EVOO into a straight sided skillet. Brown the sausage on all sides, approximately 1-2 minutes per side (they do not need to be cooked through). Take out sausage and put on a plate for later.
- Add the sliced peppers and onion to the skillet. Sauté on high for 5-10 minutes until onion start to become translucent.
- Add the sliced garlic to the skillet, cook for 3-4 minutes until garlic begins to slightly brown.
- Take the pan off the heat, add the red wine, return to the heat. Stir, scraping the bottom with a wooden spatula. Cook down the liquid until almost completely evaporated, about 2 minutes.
- Add the crushed tomatoes, chicken stock, thyme and sausage. Turn the heat down to low. Simmer for approximately 45-60 minutes, stirring occasionally, until sauce has reduced and sausage is cooked through. Add salt and pepper to taste.
- Serve with Italian bread and garnish with thinly sliced basil (optional)