Food Network Magazine - (02)January-February 2020

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1¼ pounds Italian turkey sausage

2 tablespoons extra-virgin olive oil

3 bell peppers (any color), thinly sliced

1 bulb fennel, trimmed and chopped

1 large onion, cut into wedges

Kosher salt

3 cloves garlic, minced

1 teaspoon chopped fresh rosemary

½ teaspoon red pepper flakes

1 15-ounce can no-salt-added

diced tomatoes

12 basil leaves, chopped,

plus more for topping

1. Preheat the broiler. Pierce the
   sausages all over with a fork,
   arrange on a baking sheet
   and broil, turning halfway
   through, until golden
   brown, about 8 minutes
   (they will not be fully
   cooked). Transfer to a
   cutting board and cut
   in half on the diagonal.


2. Meanwhile, heat the
   olive oil in a large skillet
   over medium-high heat.
   Add the bell peppers,
   fennel and onion; cook,
   stirring, until just softened,
   3 minutes. Add ½ teaspoon
   salt, the garlic, rosemary and
   red pepper flakes; cook, stirring,
   1 minute.


3. Stir in ½ cup water, the tomatoes
   and basil. Reduce the heat to medium,
   cover and cook until the vegetables are
   tender, 5 minutes. Return the sausages
   to the skillet and cook, uncovered, until
   cooked through, 3 to 4 minutes. (Add
   a splash of water if the sauce gets too
   thick.) Top with more basil.

IN PARTNERSHIP WITH JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE

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Turkey Sausage and Peppers