It is cold and sleeting out today with a high of 27°F. A thin layer of ice coats everything.
Robert went out to do some foul weather errands before it gets really bad this evening.
While he was out, I decided it would be quite nice to have a nice big pot of turkey sausage with sautéed peppers and tomatoes over some pasta for lunch. We just finished off a large pot of chicken soup last night so it was too soon to eat soup again.
I used yellow and green peppers, onions, garlic and diced tomatoes. Everything got chopped into a large dice and set aside. Choose yellow and green peppers because of the red in the tomatoes. This dish looks so good with lots of different colors.
A pound of turkey sausage (remove the casing if you want) gets sliced and sautéed, add the vegetables and simmer everything while you boil pasta and make a salad.
Add fresh garlic bread if you like.
A steaming bowl of sausage and peppers over some spaghetti is a perfect lunch for a day like today. Let’s eat by the fire!
Turkey Sausage and Peppers
- 2 Tablespoons vegetable oil
- 1 large diced yellow pepper
- 1 large diced green pepper
- 1 large onion, diced
- 2 large cloves of fresh garlic, minced
- 2 pounds peeled, seeded and diced tomatoes
(Canned diced tomatoes are a good substitute)
- 1/4 cup tomato paste
- 2 bay leaves
- 1 tablespoon herbs de Provence
- kosher salt to taste
Prepare all the vegetables and sausage. Keep items separate until ready to cook.
Heat the oil in a deep saute pan, add the turkey sausage, toss to brown the sausage. When sausage begins to brown, add the onions, peppers and cook for 5 minutes over medium high heat.
Add the bay leaves and the herbs de Provence and garlic, stir to combine.
When the bottom of the pan begins to turn brown, add the remaining ingredients, stir well and simmer for 15-20 minutes, stirring from time to time.
Like I mentioned earlier, you can make a salad and garlic bread while the pasta is cooking or just pour yourself a glass of wine.