This dish is savoury and satisfying. Local bell peppers are dirt cheap this time of year. The sausages really shine here, so pick up some well seasoned, flavourful, fatty sausages. The Healthy Butcher http://www.thehealthybutcher.com/ is a local butcher here in Toronto, and they consistently rock. Goes excellently paired with a salad, rice or cauliflower rice but really we just slurp it up on it's own.
Ingredients
4 Italian sausages
2 tbsp olive oil
1 yellow onion
1 red pepper
1 green pepper
1 cup cremini mushrooms
2 garlic cloves
1 tsp dried oregano
½ tsp dried basil
½ tsp dried marjoram
Red pepper flakes to taste
½ cup-1cup jarred, pureed tomatoes (passata)
Salt and Pepper
Instructions
Heat 1 tbsp olive oil in large cast iron pan on medium-high heat.
Add Italian sausages and saute until brown on all sides, approximately 5 minutes per side. This should take about 15 minutes.
While sausages are browning, cut peppers and onions into thin strips. Slice mushrooms thinly. Peel garlic cloves and keep them whole. Measure out the spices you are using.
Once sausages are browned on all sides, remove them from the pan and set aside.
Add the other 1 tbsp of olive oil to the warm pan if needed. The pan should have some delicious fat and brown bits from the sausages. Add peppers, onion, mushrooms and garlic to pan. Saute until soft, approximately 3 minutes.
While sauteing, slice the sausages thickly.
Once the veggies are soft, add the spices to the pan and stir to combine. Then add sliced sausages and stir.
Season with salt and pepper and add pureed tomatoes, a half cup at a time to see how much liquid is needed.
Simmer for 8-10 minutes.
If it's not saucy enough then add another half cup of strained tomatoes. Taste for seasoning and adjust as needed.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/quick-sausage-peppers/