Friday, November 7, 2008

Sausage, Peppers and Onions Stoup

Cook Time: 12 min
Level: Easy
Yield: 4 servings


* 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


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.

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