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Pierogi with Sausage and Peppers Recipe

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This recipe for Pierogi with Sausage and Peppers, by , is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Mazza

Category:
Category:

Ingredients:  
Ingredients:  
Kosher salt
1 pound potato-and-onion pierogi (about 12 pieces)
1 tablespoon extra-virgin olive oil
3 sweet or hot Italian sausages (about 12 ounces), casings removed and crumbled
One 8-ounce package baby bell peppers, halved or quartered lengthwise
onion, thinly sliced
3 cloves garlic, smashed
teaspoon red pepper flakes (optional)
1 tablespoon unsalted butter
cup torn fresh basil

Directions:
Directions:
Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve cup cooking water, then drain.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.

Add the pierogi to the skillet and toss. Add the butter and cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30min

 

 

 

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