3 sweet or hot Italian sausages (about 12 ounces), casings removed and crumbled
1 8-ounce package baby bell peppers, halved or quartered lengthwise
½ onion, thinly sliced
3 cloves garlic, smashed
¼ teaspoon red pepper flakes (optional)
1 tablespoon unsalted butter
***Optional: ¾ cup chicken stock if you choose to saute pierogi instead of boil.
½ cup torn fresh basil
Instructions
Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve ¾ cup cooking water, then drain. ***Alternatively, saute the pierogi as the label directs and use ¾ cup chicken stock in place of cooking water.
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 ¼ 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.
Recipe by The Amiable Cooks at https://theamiablecooks.com/pierogi-with-sausage-and-peppers/