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Recipe

Sausage & Pepper Stew

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Scott Phillips

Servings: four.

Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew’s flavor.

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 1-1/4 lb. hot Italian sausages
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 3 green bell peppers, cored, seeded, and cut into thin strips
  • 28-oz. can tomatoes, drained and chopped
  • 2 cups water
  • 3/4 cup uncooked small pasta, such as tubetti, ditali, or shells
  • Kosher salt and freshly ground black pepper
  • 5 sprigs fresh basil and 5 sprigs fresh mint, tied together in a bouquet garni

Nutritional Information

      Calories (kcal) : 750
      Fat Calories (kcal): 500
      Fat (g): 56
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 28
      Cholesterol (mg): 110
      Sodium (mg): 1600
      Carbohydrates (g): 39
      Fiber (g): 7
      Protein (g): 27

Preparation

  • In a large skillet with a lid, heat the olive oil over medium-high heat. Add the sausages and onion; cook, turning the sausages to brown all sides, until the onions are just tender, about 8 minutes. Add the garlic and bell peppers and cook another couple of minutes. Add the tomatoes, water, pasta, basil, mint, salt, and pepper (make sure the pasta is submerged). Raise the heat to high and cook until the liquid starts to boil. Turn the heat to medium-low, cover, and simmer until the sausages feel firm and the pasta is tender, about 25 minutes. Cut the sausages into slices or leave whole for serving.

Reviews

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Reviews

  • grlup | 01/29/2015

    Very good and easy to fix. I knew we would have leftovers so I cooked the pasta separate and adjusted the recipe by reducing the water by one cup. I don't like soggy pasta so better to cook it separately and not have it sitting in the leftover stew. Worked perfectly. Like another noter suggests, be sure to have some good bread to go with this.

  • plutodrive | 01/23/2010

    I have been making this for years and it is always a favorite at home or brought along as a potluck dish. There are a lot of ways to tinker with this recipe so it never gets boring.

  • plutodrive | 01/23/2010

    I have been making this for years and it is always a favorite at home or brought along as a potluck dish. There are a lot of ways to tinker with this recipe so it never gets boring.

  • AnnDH | 04/22/2009

    Another delicious sausage recipe. Make sure you have some crusty bread to soak up all the juices!

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