Quick and Easy: Sausage and Bell Pepper Saute

Nashville Tennessean

Italian sausage with peppers makes a quick supper saute or hoagie stuffing.

• 1 1/2 lb. sweet and/or hot Italian sausage
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 large onions, sliced in half rings
• 2 cloves garlic, minced
• 3 green peppers, cut into 1/4 inch strips
• 3 red, yellow or orange bell peppers, cut into 1/4-inch strips
• 1 teaspoon each oregano and thyme
• 1/4 cup chopped fresh (or 2 teaspoons dried) basil
• 2 tablespoons finely minced fresh parsley
• 1 can (28 ounces) Italian plum tomatoes, drained and coarsely chopped

Slice off the top and bottom of the peppers to form a hollow ring. Run a paring knife inside to trim away membranes and seeds, and slice pepper.

In 12-inch skillet, cook the sausages in wine over medium-high until liquid evaporates. Add one tablespoon of olive oil and, turning frequently, cook sausages until evenly browned. Set aside on platter. Meanwhile, heat one tablespoon of olive oil in another large skillet and saute the onions and garlic until softened, about five minutes. Add pepper strips and saute over moderate heat for another three minutes. Add oregano, thyme, basil, parsley and tomatoes. Cook another five minutes. Arrange the pepper mixture around the sausages on a warm platter. Serves 5, with pasta or rice.

Nutritional analysis per serving: 585 calories, 20 grams protein, 23 grams carbohydrate, 4 grams fiber, 46 grams fat, 106 milligrams cholesterol, 1,493 milligrams sodium.