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INGREDIENTS
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4 (6- to 7-ounce) sweet Italian sausages (David prefers Chicken Apple Sausage FYI)
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3 medium bell peppers (mix of yellow, red, and green), sliced (about 5 loosely packed cups)
- 1 large red onion, halved lengthwise and thinly sliced crosswise (about 3 cups)
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2 tablespoons tomato paste
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3 large garlic cloves, thinly sliced (about 11/2 tablespoons)
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½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 1 cup lower-sodium chicken broth
- 1 tablespoon red wine vinegar
DIRECTIONS
Step 1
Preheat oven to 400°F. Prick Italian sausages all over using a knife. Place sausages in a cold large ovenproof skillet. Cook over medium-high, flipping occasionally, until browned on all sides, about 14 minutes. Transfer to a plate. Do not wipe skillet clean.
Step 2
Add bell peppers and onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, and crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste and garlic is tender and aromatic, about 2 minutes. Stir in broth and vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet.
Step 3
Transfer skillet to preheated oven, and roast until vegetables are tender and a thermometer inserted in thickest portion of sausages registers 160°F, about 15 minutes. Remove from oven; let stand until cool enough to handle, 3 to 5 minutes. Serve with crusty bread.
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