Sautéed Italian Sausage with Onions and Peppers

• total time: 55 minutes

Ingredients

4 (6- to 7-ounce) sweet Italian pork sausages

3 medium bell peppers (mix of yellow, red, and green), sliced (about 5 loosely packed cups)

1 large red onion, halved lengthwise and thinly sliced crosswise (about 3 cups)

2 tablespoons tomato paste

3 large garlic cloves, thinly sliced (about 11/2 tablespoons)

½ teaspoon kosher salt

¼ teaspoon crushed red pepper

1 cup lower-sodium chicken broth

1 tablespoon red wine vinegar

Directions

Preheat oven to 400°F. Prick Italian sausages all over using a knife. Place sausages in a cold large ovenproof skillet. Cook over medium-high, flipping occasionally, until browned on all sides, about 14 minutes. Transfer to a plate. Do not wipe skillet clean.

Add bell peppers and onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, and crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste and garlic is tender and aromatic, about 2 minutes. Stir in broth and vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet.

Transfer skillet to preheated oven, and roast until vegetables are tender and a thermometer inserted in thickest portion of sausages registers 160°F, about 15 minutes. Remove from oven; let stand until cool enough to handle, 3 to 5 minutes. Serve with crusty bread.

Nutrition

• Calories: 122 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 20 mg
• Sodium: 370 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 7 g