PIEROGI WITH SAUSAGE AND PEPPERS

Pierogi with Sausage and Peppers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 pound potato-and-onion pierogi (about 12 pieces)
1 tablespoon extra-virgin olive oil
3 sweet or hot Italian sausages (about 12 ounces), casings removed and crumbled
1 8-ounce package baby bell peppers, halved or quartered lengthwise
1/2 onion, thinly sliced
3 cloves garlic, smashed
1/4 teaspoon red pepper flakes (optional)
1 tablespoon unsalted butter
1/2 cup torn fresh basil

Steps:

Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
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 1/4 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.

Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 12 grams, Cholesterol 77 milligrams, Sodium 1073 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Protein 18 grams, Sugar 3 grams