Sautéed Sausage with Onions & Peppers
4 sweet Italian pork sausages
3 medium bell peppers (mix of yellow, red, and green), sliced
1 large red onion, halved lengthwise & thinly sliced crosswise
2 Tbsp tomato paste
3 large garlic cloves, thinly sliced
1/2 tsp kosher salt
1/4 tsp crushed red pepper
1 cup lower-sodium chicken broth
1 Tbsp red wine vinegar
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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.
Add bell peppers & onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, & crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste & garlic is tender and aromatic, about 2 minutes. Stir in broth & vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet.
Transfer skillet to preheated oven, & roast until vegetables are tender & a thermometer inserted in thickest portion of sausages registers 160°F, about 15 minutes. Remove from oven; let stand until cool enough to handle, 3-5 minutes. Serve with crusty bread.
www.foodandwine.com/recipes/sauteed-italian-sausage-with-onions-and-peppers