Fairway Market Italian Sausage and Roasted Bell Peppers
Fairway MarketFairway Market Italian Sausage and Roasted Bell Peppers
Ingredients
For the Roasted Bell Peppers
- 3 bell peppers, a mix of red, yellow, and orange, cored, seeded, and sliced into 1/2-inch strips
- 1 red onion, medium, peeled and sliced into 1/2-inch strips
- 3 cloves garlic, minced
- 2 tablespoons Fairway extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Italian Sausage
- 1 1/2 pounds Fairway Italian sausage, hot or sweet, casings removed and crumbled
- 1 tablespoon Fairway extra virgin olive oil
- 1/2 cup canned crushed tomatoes, no sugar added
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This high heat will ensure the vegetables caramelize beautifully, a hallmark of great Italian-American cooking.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the sliced bell peppers, red onion, and minced garlic. Drizzle with 2 tablespoons of Fairway extra virgin olive oil, sprinkle with dried oregano, salt, and black pepper. Toss well to ensure all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet, toss the vegetables, and return to the oven for another 10-15 minutes, or until tender and slightly charred at the edges. Keep an eye on them – you want that sweet caramelization, not burnt bits.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, heat 1 tablespoon of Fairway extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage (from Fairway's excellent meat counter, of course!) and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess fat.
⏱️ 10 min
- 5
Reduce the heat to medium. Stir in the crushed tomatoes with the cooked sausage. Let it simmer gently for 5 minutes, allowing the flavors to meld. This touch of tomato adds a lovely depth without overpowering the sausage and peppers.
⏱️ 5 min
- 6
Once the roasted bell peppers and onions are ready, add them directly to the skillet with the sausage and tomato mixture. Stir everything together gently to combine. Taste and adjust seasoning if necessary – a little more salt or pepper might be just right.
⏱️ 5 min
- 7
Serve hot, garnished generously with fresh chopped basil and a sprinkle of freshly grated Parmesan cheese. This dish is hearty and satisfying on its own for a keto meal, or you could serve it with a side of sautéed greens. Enjoy the bold flavors of NYC home cooking!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fairway MarketFairway Market Italian Sausage and Roasted Bell Peppers
Ingredients
For the Roasted Bell Peppers
- 3 bell peppers, a mix of red, yellow, and orange, cored, seeded, and sliced into 1/2-inch strips
- 1 red onion, medium, peeled and sliced into 1/2-inch strips
- 3 cloves garlic, minced
- 2 tablespoons Fairway extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Italian Sausage
- 1 1/2 pounds Fairway Italian sausage, hot or sweet, casings removed and crumbled
- 1 tablespoon Fairway extra virgin olive oil
- 1/2 cup canned crushed tomatoes, no sugar added
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This high heat will ensure the vegetables caramelize beautifully, a hallmark of great Italian-American cooking.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the sliced bell peppers, red onion, and minced garlic. Drizzle with 2 tablespoons of Fairway extra virgin olive oil, sprinkle with dried oregano, salt, and black pepper. Toss well to ensure all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet, toss the vegetables, and return to the oven for another 10-15 minutes, or until tender and slightly charred at the edges. Keep an eye on them – you want that sweet caramelization, not burnt bits.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, heat 1 tablespoon of Fairway extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage (from Fairway's excellent meat counter, of course!) and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess fat.
⏱️ 10 min - 5
Reduce the heat to medium. Stir in the crushed tomatoes with the cooked sausage. Let it simmer gently for 5 minutes, allowing the flavors to meld. This touch of tomato adds a lovely depth without overpowering the sausage and peppers.
⏱️ 5 min - 6
Once the roasted bell peppers and onions are ready, add them directly to the skillet with the sausage and tomato mixture. Stir everything together gently to combine. Taste and adjust seasoning if necessary – a little more salt or pepper might be just right.
⏱️ 5 min - 7
Serve hot, garnished generously with fresh chopped basil and a sprinkle of freshly grated Parmesan cheese. This dish is hearty and satisfying on its own for a keto meal, or you could serve it with a side of sautéed greens. Enjoy the bold flavors of NYC home cooking!
⏱️ 5 min