great for entertaining guests and gatherings! To serve, use toothpicks.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 5 (3.5 ounce) links hot Italian sausage links
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ground black pepper to taste
- 2 (14.5 ounce) cans crushed tomatoes
- 2 zucchinis, sliced
Instructions
- Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.
- Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 790 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy! I served this over some rice. I used sliced mushroom and celery instead of bell pepper and I used chopped jalapeno instead of red pepper flakes. It was still spicy enough. I will make this again.
I made it per the recipe except I left out the red pepper flakes because I thought the hot sausage was enough ‘heat’. My wife and I enjoyed it very much. I will definitely make it again, may use an Italian seasoned crushed tomatoes next time. Thanks Evelyn.
My husband loved this dish. Made it with Johnsonville hot Italian sausage and used 1/2 the recommended red pepper seeds. It was plenty spicy. We served it over TX shaped pasta which gave it a regional flavor.
Evelyn’s Spicy Italian Sausage & Zucchini Haiku: “It’s a head-scratcher. Not quite sure how to eat this, cuz it’s so saucy.” I made this as written and b/c it was so liquid-ey, I regretted not having pasta made to serve this on top of. Description refers to it as “slow-cooked” but the directions don’t indicate it as such. Oh I guess I made one change – I saw no reason to dirty a separate skillet and cooked the veggies in the same pan that I’d browned the sausages in.