Swordfish Italian Sausage & Peppers Skillet

Swordfish sausage behaves like pork sausage in the pan — it browns, it holds together, it renders. Cook it the same way and it works.

Ingredients

• 1 lb swordfish Italian sausage
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, for garnish

Preparation

1. Slice the sausage. Into 1/2-inch rounds.
2. Heat the pan. Olive oil in a large skillet over medium-high.
3. Brown the sausage. 5–6 minutes, stirring occasionally.
4. Vegetables. Add onion, bell peppers and garlic. Cook 8–10 minutes, stirring occasionally, until tender.
5. Season. Stir in Italian seasoning, red pepper flakes if using, salt and pepper. Cook 1 minute more.
6. Garnish and serve hot.

Serving

Serves 3–4. Crusty bread, or over polenta or pasta.

Pro tips

• Brown the sausage before the vegetables go in. Once there's moisture in the pan, nothing browns.
• Half-inch rounds hold together. Thinner and they fall apart when you stir.
• Three colors of pepper is for looks, and it works — but any combination cooks the same.
• Leftovers are good cold in a sandwich the next day.