Italian Sausage Stew
2 tablespoons olive
1 to 1 1/2 pounds fresh Italian sausage links (hot or mild), sliced into 1-inch
1 large onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 sweet red bell pepper, seeded and coarsely chopped
1 sweet yellow or orange bell pepper, seeded and coarsely chopped
3 garlic cloves, finely chopped
4 cups fresh tomatoes, peeled and chopped into small pieces, or 1 28-ounce can
Italian plum tomatoes (with juice), chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
12 ounces fusilli (corkscrew) or farfalle (bow tie) pasta, cooked
Parmigiano-Reggiano cheese, grated
In a large skillet, heat the olive oil over medium-high heat. Add the sausage,
onion, and peppers. Cook, turning often, until the sausage is browned and the
vegetables are tender-crisp, 5 to 8 minutes. Add the garlic during last 2
minutes of cooking. If the sausage produces an excessive amount of fat, pour off
all but 2 tablespoons.
Add the tomatoes, basil, oregano, red pepper flakes and salt.
Bring the mixture to a boil, cover the skillet tightly with a lid and reduce the
heat to low. Simmer for 15 to 20 minutes, until the sausage is thoroughly cooked
and the vegetables are tender.
Serve over pasta and top with grated Parmigiano-Reggiano.