Sausage, Peppers and Onions Stoup

2016-10-01
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 12m
  • Ready In : 27m
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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

Method

Step 1

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.

Step 2

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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