I’ve had a craving the last few days for sausage and peppers in a rich tomato sauce, preferably served over pasta. When I get an idea like this I can’t forget about it until I make it. The problem is this is one of the those weeks when I have limited time to spend cooking up a storm in the kitchen. Luckily I have this recipe for just such occasions.
Italian turkey sausage takes the place of pork sausage, but still provides all the flavors I love. The whole meal can be made in about 45 minutes, but tastes like it’s been simmering for hours. Your family will love it! There are several national brands that make good quality italian turkey sausage, such as Shady Brook Farms, Jennie-O and Purdue if you don’t have a good butcher nearby. The variety of peppers I include make this a colorful dish and provide a nice taste contrast to the sausage. Diced tomatoes with added seasonings are the basis for the sauce. Served with a salad, this can be a stand-alone entree, or serve it over pastas if you want to round out the meal.
This entree, minus the pasta, comes in at just 388 calories, with only 21 g carbohydrates. A real bargain if you’re looking to limit calorie intake, but still get big flavor.
TURKEY SAUSAGE AND PEPPERS
Yield: makes 4 servings
- 1 1/4 pounds lean Italian turkey sausage
- 2 tablespoons virgin olive oil
- 3 assorted bell peppers, thinly sliced
- 1 bulb fennel, trimmed and chopped
- 1 large onion, cut into wedges
- Kosher salt
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary, or 1/2 tsp. dried
- 1/2 tsp. red pepper flakes
- 1/2 tsp. fennel seeds, optional
- 1 15-oz. can no-salt-added diced tomatoes
- fresh basil leaves, chopped, or use dried basil to taste
1. Preheat the broiler. Pierce the sausages all over with a fork or sharp knife, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes. (They will not be fully cooked.) Transfer to a cutting board and cut each one in half, or in thirds, on the diagonal.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring 1 more minute.
3. Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes.
Uncover; add the sausages and cook through, 3 to 4 minutes. Add an additional splash of water if the sauce gets too thick. Top with more basil to serve.
SOURCE: Food Network Magazine