| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 35 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 77 milligrams |
| Sodium | 1073 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 2 grams |
| Protein | 18 grams |
| Sugar | 3 grams |
Reviews
This was so quick to come together and super yummy. I do think doubling or one and halving the pierogies would work better. Flavors were good. I doubled the garlic, as I always do. Kids loved this, too. It’s a keeper.
I added more vegetables than the recipe called for because I wanted this to be a one-pot meal. I included two carrots thickly sliced on the diagonal and half a stalk of broccoli cut into florets, which I placed in the pan along with the onions and peppers. I didn’t have any fresh basil, so I used chopped fresh oregano from my garden and a sprinkle of died basil. My kielbasa was quite lean. We didn’t find this dish at all greasy. In fact, my husband and I really liked this! It’s an old-fashioned supper in the best way! I’ve tried similar pierogi recipes and I love their versatility.
Liked it but way way too greasy! You should not fry the sausage in olive oil and drain much of the grease before adding veggies. Also use more perogies. I did not need to add any water.
Super easy and the tastes together are amazing. I should’ve added more sausage for a more even ratio as I used twice the pierogi.
Super easy weeknigh meal! Yum 🙂