"This is what I call a fridge-eater recipe. I made it one night with no time and no plan. I opened the fridge and grabbed everything that seemed at least vaguely to go together. I took some sausage from the freezer, some peppers on their last legs, some broccoli rabe, and a couple odds and ends of onions. Add to that the remnants of a few open cans of tomatoes and...voilà, classic sausage and peppers."
"The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well. The longer this sits in the fridge, the more delicious it gets. Reheat it and then throw it on a hoagie or on a mound of mashed potatoes or with polenta."
A spontaneous sausage-and-peppers made from freezer sausage, tired peppers, broccoli rabe, leftover onions, and open cans of tomatoes yields a satisfying one-pan meal. Searing the sausage creates a caramelized crust and cooking the tomatoes down until they thicken causes them to cling to the sausage and vegetables. Flavor deepens after storing overnight in the refrigerator. Reheat before serving for best texture and taste. Served options include stuffing into a hoagie, spooning over mashed potatoes, or pairing with polenta. The recipe accommodates substitutions and is ideal for using odds and ends from the fridge.
Read at Epicurious
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