Pierogi with Sausage and Peppers

Pierogi with Sausage and Peppers

This recipe is from the Food Network Magazine. 

It was so easy to cook up and probably had it on the table within 20 minutes. 

If you aren't a pierogi fan it could easily be made with ravioli. 

Ingredients

1 Lb potato and onion pierogi (frozen section)

1 Tbsp olive oil

1/2 lb sweet or hot ground Italian sausage 

8oz bag baby bell peppers-sliced

1/2 medium onion-diced

3 cloves garlic-diced

Red pepper flakes

2 Tbsp butter

1/4 cup fresh basil-sliced thinly

Directions

Bring a large pot of water to a boil. Cook the pierogis as the label directs. Before draining, reserve about 3/4 cup of cooking water. Then drain. Meanwhile, in a large skillet heat to olive oil over medium heat. Add the sausage and cook breaking it up until no longer pink and browned. Add the bell peppers, onion and garlic, cook until tender. About 7-9 minutes. Season with salt and pepper. Add the pierogis to the skillet and toss. Add the butter and 1/4 cup reserved water. Cook over medium until butter melts. Add more of the water if needed. Serve in a shallow bowl and sprinkle with basil and red pepper flakes.