Page 65 - Food Network (January 2020)

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1¼ pounds Italian turkey sausage
2 tablespoons extra-virgin olive oil
3 bell peppers (any color), 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
½ teaspoon red pepper flakes
1 15-ounce can no-salt-added
diced tomatoes
12 basil leaves, chopped,
plus more for topping

1. Preheat 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.
2. Meanwhile, heat the
olive oil in a large skillet
over medium-high heat.
Add the bell peppers,
fennel and onion; cook,
stirring, until just softened,
3 minutes. Add ½ teaspoon
salt, the garlic, rosemary and
red pepper flakes; cook, stirring,
1 minute.
3. Stir in ½ cup water, the tomatoes
and basil. Reduce the heat to medium,
cover and cook until the vegetables are
tender, 5 minutes. Return the sausages
to the skillet and cook, uncovered, until
cooked through, 3 to 4 minutes. (Add
a splash of water if the sauce gets too
thick.) Top with more basil.

IN PARTNERSHIP WITH
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE