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Turkey Sausage Pizzaiola

To make this a more substantial meal, you can serve this over pasta. I like a short shape like orecchiette or rotini for this. You can also cut up the sausage and toss it with the pasta.
Servings 4
Author Phoebe Lapine

Ingredients

  • 2 pounds turkey sausage preferably hot Italian
  • Olive oil
  • 1 large onion halved and thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red chili flakes
  • One 15-ounce can diced tomatoes
  • 4 jarred pepperoncini drained and thinly sliced
  • 1/4 cup basil leaves roughly chopped

Instructions

  • Set a large skillet over medium-high heat. Cook the sausage on all sides until deeply browned and cooked through, about 10 minutes. Set aside under a foil tent.
  • Add a tablespoon of olive oil to the pan. Saute the onions and peppers, scrapping up any brown bits, until soft, about 5 minutes. Stir in the garlic, salt, and red chili. Cook another minutes, then carefully pour in the tomatoes. Simmer over medium heat, stirring occasionally, until the liquid has reduced and the tomatoes have softened, about 10 to 15 minutes. Stir in the pepperoncini and half the basil.
  • If the sausage has cooled, nestle the links in the sauce and cook until heated through. Otherwise, divide the sausage among the plates, top with the pepper mixture, and garnish with the remaining basil.