Sausage, Peppers and Onions Stoup (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
1 1/2 pounds hot or sweet bulk italian sausage |
4 cloves garlic, finely chopped |
3 to 4 cubanelle peppers, seeded and thinly sliced |
2 medium-large onions, thinly sliced |
2 tablespoons balsamic vinegar |
2 cups chicken stock |
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes |
1/4 cup finely chopped parsley leaves |
1/2 cup basil leaves, torn |
1 cup shredded parmigiano-reggiano |
Directions:
1. Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
2. Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.
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