Thursday, July 17, 2008

Italian Sausage-Pepper Skillet

Yesterday we harvested the first of our bell peppers. It was fun to see my daughter hold the pepper, warm from the sunshine, against her cheek as she carried it inside. Of course, fresh peppers from the garden are a perfect opportunity to cook this easy, satisfying meal. I serve it over our favorite pasta, angel hair.


1 pkg. mild Italian sausages (5 or 6 servings)
1 green bell pepper
1/4 Bermuda onion
2 cloves garlic
1 1/2 cups prepared marinara sauce (store bought or homemade are okay)

About an hour before you plan to eat, fill large skillet with 1/2 inch of water. Place sausages in cold pan, cover, and cook over high heat until water boils. Keep pan covered and turn heat down to simmer. Peel garlic cloves, leave whole and place in pan with sausages. Wash, seed, and slice pepper into thin strips. Cut onion into rings. Place onion and pepper slices into skillet and cook 15 minutes. Add marinara sauce, stir all ingredients to coat. Keep skillet covered and over lowest heat. In the time it takes to prepare the pasta (optional), the sausages will be cooked -- and your kitchen will smell delicious!


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