Sausage, Peppers and Onions Stoup
Rachael Ray
3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet bulk Italian sausage
4 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 cup shredded Parmigiano-Reggiano
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.
~*Piper*~
http://groups.yahoo.com/group/Lady-Chefs/
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