Copycat Maggiano’s Little Italy Sausage & Peppers

Step 1

Cook the sausage in about 1-inch of water in a skillet on the stovetop over medium heat. Cook them until they reach 165-F with a digital meat thermometer. Turn frequently while cooking.

Step 2

Drain the water from the skillet and add about 1 tablespoon of cooking oil. Brown the sausage on both sides over medium heat. Transfer the browned sausage to a plate and set aside.

Step 3

In the same skillet and over medium heat, add the onions and garlic, cooking until the onion starts to soften, about 2 minutes.

Step 4

Add the red and green bell peppers, sautéing until they are tender-crisp. About 2 minutes.

Step 5

Transfer the veggies to a plate to keep warm and wipe out the skillet.

Step 6

Add the chicken broth and lemon juice to the skillet, bring to a simmer and reduce by about half.

Step 7

Add the cream and simmer for 1 minute then turn off the heat.

Step 8

Leaving the pan on the hot element (if you have a gas stove, leave the skillet on the burner. If you have an electric stove, slide the pan half off the still-hot element), whisk in the very cold butter, a cube or two at a time, until the sauce is thickened.

Step 9

Season the sauce with salt and pepper then spoon the sauce to the bottom of a serving plate. Arrange the sausage on top, then top with the peppers and onions.

Step 10

Sprinkle with the chopped herbs then serve and enjoy!