Turkey Sausage and Peppers

Ready in 40 minutes
Prep: 20 minutes
Cook: 20 minutes

Yield: 4 servings

Ingredients

1 1/4 pounds of lean Italian turkey sausage
2 tablespoons of extra-virgin olive oil
3 thinly sliced assorted bell peppers
1 trimmed and chopped bulb fennel
1 cut into wedges large onion
3 minced cloves of garlic
1 teaspoon of chopped fresh rosemary
1/2 teaspoon pf red pepper flakes
1/2 teaspoon pf fennel seeds, optional
1 15-ounce can of no-salt-added diced tomatoes
12 chopped basil leaves, plus more for topping
Kosher salt

Directions

First preheat the broiler and pierce the sausages all over with a fork, then arrange them on a baking sheet and broil, turning halfway through, until golden brown, for about eight minutes, but they will not be fully cooked. After that transfer them to a cutting board and cut in half on the diagonal.

In the meantime, heat the olive oil in a large skillet over medium-high heat. Then add the bell peppers, onion and fennel and cook, stirring, until they soften slightly, for about three minutes. After that add half teaspoon of salt, the rosemary, garlic, red pepper flakes and fennel seeds. And then cook, stirring, for one more minute.

After that stir in half cup of water, the basil and tomatoes. Then reduce the heat to medium, then cover and cook until the vegetables are tender, for about five minutes. After that uncover, add the sausages and cook through, for about 3-4 minutes, if the sauce gets too thick just add a splash of water. In the end top with more basil. Enjoy.