Italian Sausage With Roasted Peppers And Onions

[kaci]

Italian Sausage With Roasted Peppers And Onions


1/4 cup olive oil, plus more for oiling the pan
1 pound hot or sweet Italian sausage links
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large red or yellow onion, peeled and sliced
3 clo " es garlic, peeled and chopped
1 teaspoon red pepper flakes
3/4 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons chopped fresh basil
Kosher salt and fresh cracked black pepper
2 tablespoon freshly grated Parmesan cheese


Heat oven to 400 degrees.

Lightly oil a shallow baking pan large enough to hold the sauces in one
layer. Roast the sausages 10 to 15 minutes, turning occasionally, until
they are evenly browned and partially cooked through. Remove from oven, but leave oven on.

While sausages are roasting, core, seed and cut the peppers into slices
about 2 inches long and 1/2-inch wide. Heat the 1/4 cup olive oil in a
large ovenproof skillet or saut? pan until the oil is shimmery. Add the
sliced peppers, sliced onion, garlic and red pepper flakes. Saut?,
stirring, until the peppers and onion begin to soften, 5 to 8 minutes.

Cut the sausage links into 2-inch pieces on the diagonal and add to the
pepper mixture. Add the chicken broth, stir to combine ingredients, and
place pan in oven. Cook 5 to 7 minutes, until sausage is cooked through.
Remove from oven and swirl in the butter until incorporated. Add the
chopped basil. Taste and adjust seasoning with salt and pepper. Garnish
with cheese and serve.

Serves 4.