5 or 6 Italian sausage links
1 red bell pepper
1 small red onion, sliced
4 cloves garlic, minced
salt and pepper to taste
1-28 ounce can San Marzano tomatoes, stems removed and crushed by hand
2-tablespoons tomato sauce from the crushed tomato can
1/2 c. chicken broth
1/2 t. crushed chili pepper
1 t. Italian seasoning
2 t. fennel powder, you may have to crunch fennel seeds to get this
1 scallion, sliced for garnish
fresh
fresh chopped basil, for garnish
freshly grated Parmesan
- Heat a bit of oil in a large skillet over medium heat. Add sausages and cook until browned on all sides. Sausages do not have to be cooked all the way through as they will cook more in tomato sauce.
- In the same skillet, add 1 T. oil and sauté the onions with the powdered fennel, chili pepper flakes and Italian seasoning.
- Add the garlic, tomato sauce and sauté 1-2 minutes, stirring constantly.
- Add bell pepper and crushed tomatoes and cook until the vegetables are crisp-tender.
- Stir in broth and cook another minute or so.
- Season with salt and pepper.
- Slice sausages in 1/4" or 1/2" pieces and add back to the skillet.
- Cook 10 minutes until sausage is cooked through and sauce is thickened.
- Adjust seasoning. Garnish with basil, chopped scallion and Parmesan.
- Serve over rice or pasta.
