A simple dish that can be turned into a number of amazing meals. Rich, comforting, classic, and versatile. Pair with pasta, polenta, rice, mashed potatoes, or eat as-is.
Course Main Course
Keyword gluten free, keto, peppers, sausage
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8
Ingredients
2tbspolive oil
10linksItalian Sausage
1largezucchini squashlarge diced
3any colorbell pepperscut into 1in squares
1largeyellow onionlarge diced
5garlic clovesroughly chopped
5sundried tomatoeschopped
3handfulscherry tomatoeswashed
2tsporange zest
1/4cuporange juicefresh squeezed! - not concentrate
2sprigsthymefresh
2sprigsoreganofresh
1/3cuptomato paste
2cupschicken bone broth
1/4cupbasilfresh
1/4cupflat leaf parsleyfresh
Instructions
Heat a large cast iron dutch oven to medium heat and add olive oil. Sear each sausage on both sides, remove and set aside.
Add more olive oil to the pan if necessary. Then add all the other ingredients except the basil and parsley. Cut each sausage link into 3 pieces and add back to the pan. Sausage should be under cooked at this point, so don't taste any!
Cover with an offset lid and simmer on medium low for 40 minutes, stirring every 10 minutes or so. About 20 minutes in, use the back of a wooden spoon to smash the cherry tomatoes.
Remove the lid and simmer on medium heat for another 20 minutes until the sauce has reduced and become smooth. Turn off the heat, add the basil and parsley, and stir. Serve warm with your favorite starch or eat as-is.