Sausage, Peppers and Onions Stoup

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

Ingredients

* 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

Directions

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.

Sausage and Broccoli Rabe

Cook Time: 17 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds
* Salt
* 2 tablespoons extra-virgin olive oil
* 1 pound bulk Italian hot or sweet sausage

Directions

Trim ends of the broccoli rabe and cut into 3-inch pieces.

Bring 2 inches water to a boil in a high sided skillet. Salt the
water. Add the broccoli rabe and simmer 10 minutes, drain. Return
skillet to the stove and heat extra-virgin olive oil over medium-high
heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli
rabe and stir to combine.