Tonight we had an easy but very tasty meal. Turkey Sausage and Peppers. Paula chose it from the January 2014 issue of Food Network magazine.
Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 3 assorted (1 red, 1 yellow and 1 green) thinly sliced bell peppers, 1 thinly sliced fennel bulb and 1 thinly sliced onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, 3 cloves minced garlic, 1 teaspoon of chopped fresh rosemary, 1/2 teaspoon red pepper flakes and 1/2 teaspoon of fennel seeds. Cook, stirring, 1 more minute.
Finally, stir in 1/2 cup water, 1 15-ounce can of diced tomatoes and chopped basil. Reduce the heat to medium, cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook for another 3 to 4 minutes. (Note: Add a splash of water if the sauce gets too thick.). Top with more basil if available.