These are fast and easy and yummy!
Serves 4.
1 tablespoon olive oil
1-1/2 pounds Italian sausage, cut into 3-inch lengths
3 bell peppers (a mix of red, orange, & yellow ones makes a pretty presentation; I don't recommend green bell peppers for this), cored and sliced thin
1 onion, sliced thin
1 tablespoon tomato paste
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup water
1 tablespoon balsamic vinegar
salt and ground black pepper
4 submarine sandwich rolls
Heat oil in large skillet over medium-high heat until just smoking. Brown sausages lightly on all sides, about 3 minutes total. Transfer to plate and set aside.
Pour off all but 1 tablespoon fat from skillet. Add bell peppers and onion and return to medium-high heat until peppers begin to soften, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
Stir in broth and water and, scraping up any browned bits, bring to a simmer. Nestle sausages into vegetables, cover and reduce heat to medium-low. Cook until sausages are no longer pink in center, 10 to 12 minutes.
Stir in vinegar and season with salt and pepper to taste. Divide sausage mixture among rolls and serve.
For a printable version of this recipe, go here.
