3 Tbsp. olive oil
1/2 cup chicken stock
4 small red bell peppers, thinly sliced
21 oz. Tuttorosso crushed tomatoes with basil (about 3/4 of a can)
1 large onion, thinly sliced
Fresh basil leaves
6 cloves garlic, thinly sliced
Pasta, for serving
6 Whole Mild PEPPADEW® peppers, minced
Salt and pepper, to taste
1 1/2 lbs. Italian chicken sausage
Heat the olive oil over medium heat in a dutch oven or high-sided skillet. Add the onions and peppers, seasoning with a pinch of salt. Cook until starting to soften, about 8 minutes. Add the garlic and PEPPADEW® peppers. Cook until the garlic starts to soften, about 2 minutes. Raise the heat to medium-high. Make some room in the middle of the pot and add the sausages, making sure they are sitting directly on the bottom of the pot. Cook for a couple of minutes on each side, or until browned.
Add the chicken stock. When the stock is reduced, add the tomatoes. Bring to a boil and then reduce the heat. Simmer uncovered for about 20 minutes, flipping the sausages halfway through, until the chicken sausage is cooked through. Test for seasoning and add salt and pepper if necessary. Serve atop pasta (or anything, really) and garnish with basil leaves.