Sausage and pepper stew

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IngredientsSausage and pepper stew

  • 3 tablespoons extra-virgin olive oil
  • 1 ¼ pounds hot Italian sausage
  • 1 medium onion, thinly sliced
  • 4 large cloves of garlic chopped
  • 3 green bell peppers, cored, seeded and cut into thin strips
  • 1 28 ounce can tomatoes, drained and chopped
  • ¾ cup uncooked small pasta, such as tubetti, ditali, or shells
  • 5 sprigs fresh basil and 5 sprigs fresh mint, tied together in a bouquet garni.


  1. In a large skillet with a lid, heat the olive oil over medium- high heat.
  2. Add the sausages and onion to cook turning the sausages to brown on all sides. Until the onions are just tender for about 8 minutes.
  3. Add the garlic and bell peppers and cook for another couple minutes.
  4. Add the tomatoes 2 cups water, the pasta, basil, mint, and salt and pepper to taste ( be sure the pasta is submerged).
  5. Raise the heat to high and cook until the liquid starts to boil.
  6. Reduce heat to medium-low cover, and simmer until the sausages feel firm and the pasta is tender, about 25 minutes.
  7. Cut the sausages into slices or leave whole for serving.
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