Main Dishesbonappetit4.5
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
👥 4 Servings👤 David Nayfeld📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a Dutch oven, heat ¼ cup (60 ml) extra-virgin olive oil over high heat until it shimmers. Add 8 sweet Italian sausage links (2½ lb./1.1 kg), cover, and cook until browned, 5–⏱️ 6 minutes. Flip and cook the other side.
2
Stir in the 3 red bell peppers, sliced, 2 medium red onions, sliced, and 5 garlic cloves, sliced, cover, and cook, stirring occasionally, until soft and fragrant, 5–⏱️ 6 minutes.
red bell peppers, sliced3medium red onions, sliced2
3
Add 1 bunch broccolini (2 cups/200 g), ends trimmed and cut into 1" pieces, and 2 bunches spinach (4 oz./115 g total), stir, cover, and cook, 3–⏱️ 4 minutes. Stir in crushed red pepper flakes and one 28-oz./794-g can crushed tomatoes. Stir in 1 bunch fresh basil (1½ oz./45 g), leaves picked and one 12-oz./355-ml jar mild banana peppers, undrained, with their liquid. Cover and cook ⏱️ 10 minutes, stirring occasionally.
bunch broccolini (2 cups/200 g), ends trimmed and cut into 1" pieces1bunches spinach (4 oz./115 g total)2Crushed red pepper flakes28-oz./794-g can crushed tomatoes1bunch fresh basil (1½ oz./45 g), leaves picked112-oz./355-ml jar mild banana peppers, undrained1
4
Season with kosher salt and freshly ground pepper to taste. Finish with a drizzle of olive oil, if desired. Serve immediately.
Kosher salt and freshly ground pepper
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