Creamy Sausage and Peppers (Print Version)
Sausages paired with bell peppers and a luscious cream sauce for a hearty, colorful dish.
# What You'll Need:
→ Meat
01 -
1 pound Italian sausage, sweet or hot
→ Vegetables
02 -
1 red bell pepper, sliced
03 -
1 yellow bell pepper, sliced
04 -
1 green bell pepper, sliced
05 -
1 medium onion, sliced
06 -
3 cloves garlic, minced
→ Liquids
07 -
2 tablespoons olive oil
08 -
1 cup heavy cream
09 -
1 cup chicken broth
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Slice bell peppers into thin strips, slice onion, mince garlic finely, and cut sausage into bite-sized pieces. Arrange ingredients for smooth cooking flow.
02 -
Heat olive oil in a large skillet over medium heat until shimmering. Add sausage pieces and brown evenly for 5 to 7 minutes. Remove and set aside.
03 -
In the same skillet, add sliced onions and bell peppers. Cook for 5 minutes, stirring occasionally, until softened yet slightly crisp.
04 -
Stir in minced garlic and cook for one minute until fragrant. Take care to avoid browning the garlic.
05 -
Return sausages to skillet, mixing thoroughly with vegetables to meld flavors.
06 -
Pour in chicken broth and bring to a gentle simmer. Reduce heat to low, add heavy cream, and stir. Simmer for 5 minutes, stirring occasionally, until sauce thickens slightly.
07 -
Season with salt and freshly ground black pepper to taste. Remove from heat, garnish with chopped parsley, and serve hot over pasta or rice.
# Additional Notes:
01 -
Brown sausage thoroughly to develop deep, savory flavor. Avoid overcooking garlic to prevent bitterness.
02 -
Peppers and onions should remain slightly crisp for texture contrast.
03 -
Leftovers store well in an airtight container in the refrigerator up to three days; reheat gently to preserve sauce texture.