3 lbs. Italian sausage (sweet, hot or a mixture)
2 Vidalia or other sweet onion (about ½ inch slices)
3-4 large red bell peppers (about ½ inch slices)
2 cups chicken broth
½ cup olive oil
2 large cloves garlic (diced fine)
¼ cup of fresh chopped parsley
A pinch or two of crushed red pepper
1 cup marinara sauce (click on the url below for recipe)
Make ahead one or two days. Boil the sausage in a large pot of water (just covering the meat) for about 25 minutes or just until the sausage is cooked but still pink in the middle. It will finish cooking in the skillet.
Cut the sausage in bite size pieces and set aside. Have the peppers and onions cut and the marinara prepared. You can also use a can of crushed tomatoes or paste but then the sauce will need to cook a bit longer.
In a large skillet over medium heat add the oil and heat until hot but not smoking. Add the garlic and a few pinches of crushed red pepper flakes and cook for about 10 seconds or just until the garlic is golden. Add the peppers and onion and cook until they begin to soften. Add the sausage and stir in with the vegetables for several minutes or just until the outside begins to brown. Add the marinara sauce or the tomatoes and cook for several more minutes and slowly add the broth until you reach the desired amount of liquid and taste. Taste the juice and add a bit more broth and or tomatoes if needed. Reduce the sauce for about 5 more minutes. Season with salt, pepper and fresh chopped parsley.
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