What's for Dinner Tonight? - Pierogi with Sausage and Peppers

We all seem to fall into a rut when it comes to meal preparation. Daily routine and chaotic schedules make it easier to prepare what we feel is quick and familiar. After a while it becomes so boring that it is no longer fun. When mealtime is no longer enjoyable, I start searching through my collection of "must try" to get a lift. This comes from Food Network Magazine's Weeknight Cooking section. It only takes about 30 minutes to prepare, and has a delicious mix of flavor and spice you can't get enough of. It was a big hit, and will be added to the list of recipes to keep!

Pierogi with Sausage and Peppers

1 pound of potato and onion pierogi (12 pieces)

1 Tbsp. extra-virgin olive oil

4 sweet, hot (or a mix) Italian sausages, casings removed and crumbled

1 - 8 ounce package baby bell peppers, quartered lengthwise

1/2 onion, thinly sliced

3 cloves garlic, smashed

1/4 teaspoon red pepper flakes (omit for less spice)

1 Tbsp. unsalted butter

1/2 cup torn fresh basil

Note: I cut up my peppers and onions in advance so they are ready to add when directed.

1. 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.

2. While the pierogi are cooking, heat the olive oil in a large non-stick 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.

3. Add the pierogi to the skillet and toss. Add the butter and 1/4 cup 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.

Serve with grated parmesan or Romano cheese and enjoy!