"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."
Gather leftover sausage, peppers, broccoli rabe, and onions plus open cans of tomatoes to make a quick, flexible one-pan meal. Sear the sausage well to develop browning, then simmer the tomatoes down so they thicken and coat the sausage and vegetables. Allow the flavors to meld; the dish improves after resting in the refrigerator. Reheat portions for quick dinners and serve in varied ways: on a hoagie roll, spooned over mashed potatoes, or layered atop polenta. The method prioritizes improvisation, searing for texture, and slow reduction of tomatoes for a savory, cohesive sauce.
Read at Bon Appetit
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