Turkey Sausage & Peppers

By rollingstone577

This makes a nice tasting dinner. But then again, fennel always works well with Italian food. The pic used in this is with hot Italian sausage. But I have used Italian Turkey as well and it is just as good. Although I did double up on the fennel seed for the turkey.
Enjoy.

Ingredients

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

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

45Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.

Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.