Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Yield
4
Ingredients
¼ cup (60 ml) extra-virgin olive oil, plus more (optional) for serving
8 sweet Italian sausage links (2½ lb/1.1 kg)
3 red bell peppers, sliced
2 medium red onions, sliced
5 garlic cloves, sliced
1 bunch broccolini (2 cups/200 g), ends trimmed and cut into 1" pieces
2 bunches spinach (4 oz./115 g total)
Crushed red pepper flakes
1 28-oz./794-g can crushed tomatoes
1 bunch fresh basil (1½ oz./45 g), leaves picked
1 12-oz./355-ml jar mild banana peppers, undrained
Kosher salt and freshly ground pepper
Instructions
Step 1
In a Dutch oven, heat ¼ cup (60 ml) extra-virgin olive oil over high heat until it shimmers. Add 8 sweet Italian sausage links (2½ lb./1.1 kg), cover, and cook until browned, 5–6 minutes. Flip and cook the other side.
Step 2
Stir in the 3 red bell peppers, sliced, 2 medium red onions, sliced, and 5 garlic cloves, sliced, cover, and cook, stirring occasionally, until soft and fragrant, 5–6 minutes.
Step 3
Add 1 bunch broccolini (2 cups/200 g), ends trimmed and cut into 1" pieces, and 2 bunches spinach (4 oz./115 g total), stir, cover, and cook, 3–4 minutes. Stir in crushed red pepper flakes and one 28-oz./794-g can crushed tomatoes. Stir in 1 bunch fresh basil (1½ oz./45 g), leaves picked and one 12-oz./355-ml jar mild banana peppers, undrained, with their liquid. Cover and cook 10 minutes, stirring occasionally.
Step 4
Season with kosher salt and freshly ground pepper to taste. Finish with a drizzle of olive oil, if desired. Serve immediately.
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