Description
Here’s my skinny, low-carb version of the classic dish Italian Sausage and Peppers. It will make your family and friends very, very happy.
Ingredients
- 1-½ pound Italian Sausage Links, Hot Or Sweet
- 2 Tablespoons Olive Oil
- 1 Large White Onion, Sliced Pole To Pole
- 2 Large Sweet Bell Peppers, Sliced (red, Orange, Or Yellow)
- 5 cloves Garlic, Minced
- ½ teaspoons Crushed Red Pepper Flakes (optional)
- 1 teaspoon Dried Oregano, Crushed In The Palm Of Your Hand
- 1 Large, Ripe Tomato, Chopped Into 1/2-inch Pieces (optional)
- 2 Tablespoons Chopped Fresh Basil
- 2 Tablespoons Chopped Fresh Parsley
Preparation
In a large skillet over medium heat, brown sausage links in oil until brown on all sides; remove from skillet and set aside.
Lower heat to medium-low and saute onions and bell peppers in the same skillet until onions are translucent. Add garlic, crushed red peppers, and oregano. Continue sauteing until onions start to caramelize.
Add sausage links back to the pan (and add chopped tomato if using). Reduce heat to low and cover pan until sausage reaches 165ºF.
Top with fresh herbs and serve immediately over pasta, on Italian sandwich rolls, or just place one or two sausages on a plate and top it with a generous helping of the pepper and onion mixture.
