Peperonata

See pictures below for the cooking steps

I pretty proud to have invented this- and I called it Spicy Spanish Cream Sauce, or Creamy Sausage with Peppers but those didn't sound right. Then I saw a recipe for a southern Italian dish that was very similar called Peperonata, so I switched it's name to that.  Depending on the ingredients you choose, this can have more of a Mexican fajita feel served over rice (use the Rotel option), or it can have more of an Italian feel served over pasta. A third option I love is to have it like a Spanish Paella with shrimp and served over rice. Whichever way, it's delicious and one of our favorite dinners and so easy! (as a note: you can make it more like Paella by cooking the rice IN it, but you would need to add a bit more broth for the amount of rice you add).

1/4-1/2 lb of good sausage (like sweet Italian sausages from the deli)

3 bell peppers, green, yellow, orange, diced the size you like 

1 large onion, same
minced garlic
1 cup broth

2 cans Rotel Regular works here, or one jalapeno (sauteed above with the other veggies) and two cans of Italian stewed tomatoes, or 1/4 tsp cayenne pepper and 1 28oz can crushed tomatoes with Italian herbs. You get the idea.

1-2 cups or so of heavy cream

*other add-ins if desired like shrimp, mushrooms, chicken, etc.

Sauté the sausage and pour off the fat. Set aside. In the same pan, add the veggies except garlic and sauté. When a little soft, add the garlic and sauté for 5 more minutes. Add back in the sausage. Add broth and 2 cans Rotel tomatoes with chilis. Add in the cream and any other add-in's you like (shrimp). Let simmer 1/2 hour.  

Serve over rice or pasta. If doing pasta, serve with Parmesan cheese. Garnish with a sprinkling of flat leaf parsley. (The picture above wasn't great because that "bowl" is 3 inches across). You can see below what a large amount it makes.

After this comes the cream and shrimp or other stir-ins.