Categories: Pasta

Ingredients

• Kosher salt
• 1 lb. potato-and-onion pierogi
• 1 tbsp. olive oil
• 3 hot Italian sausages, casings removed and crumbled
• 8 oz. package baby bell peppers, halved or quartered lengthwise
• 1/2 onion, thinly sliced
• 3 garlic cloves, smashed
• 1/4 tsp red pepper flakes
• 1 tbsp. unsalted butter
• 1/2 cup torn fresh basil

Directions

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

2. 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, 6-8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7-9 minutes. Season with salt.

3. 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.

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