Spicy sausage peperonta

I saw something similar to this on a fellow foodie page. I never heard of peperonata but I love to be influenced by different cultures. Sausage and peppers is often a crowd pleaser and served at so many parties and events. So here is a way to comfortably serve something that feels familiar, but also has its own identity.

Ingredients:

• 5 spicy sausage links removed from casing or 1 small package of ground spicy sausage

• Bell peppers - You can use one 14 oz frozen bag of bell pepper strips or 3-5 bell peppers cut into strips

• 1 medium onion

• 1/2 cup of beef stock

• 1 cup of crushed tomatoes

• Garlic powder: 1 tbsp

• Onion powder: 1 tbsp

• Dried parsley: 1 tsp

• Red pepper flake: 1 tsp

• Oregano: 1 tsp

• Dried basil: 1 tsp

• Salt & pepper: 1/2 tsp

• Grated Parmesan: 1/4 cup

-Turn pan to medium heat

-Drizzle of olive oil

-Add sausage removed from casing to medium high pan - use spatula to crumble and cook about 5 minutes

* Add bell peppers (1 14 oz frozen bag) or 3-5 bell peppers sliced

* 1 medium sized onion sliced thin

* 1/2 cup beef stock

Cover & cook about 5 minutes

If there is too much liquid pour some out, you only want a little in the bottom of pan

Season:

- Garlic powder

- Onion powder

- Dried parsley

- Red pepper flake

- Oregano

- Dried basil

- Salt & pepper

- Grated Parmesan

Add in your crushed tomatoes

• Optional add a drizzle balsamic glaze and roasted peppers for a little sweetness element

Simmer - 8-10 minutes on low covered

Serve with shaved Parmesan & fresh basil

You can serve this as is with crusty bread on the side or you can serve it over your favorite pasta, I like to serve it over cavatappi or farfalle

Enjoy!