Impossible™ Italian Sausage and Peppers Recipe

The marinara takes the longest, so let's do that first. Sweat diced yellow onion and garlic with olive oil until soft. Add tomatoes and simmer for 12-25 minutes, or until flavor is more developed--the marinara should taste a little sweet after the tomatoes cook down. Add half of the fresh herbs and continue to cook for 1 minute, then season to taste with salt and pepper.

While the marinara is cooking, cook the Impossible Sausage Links and prep the peppers and onions. If cooking on a outdoor grill, preheat to medium-high and grill links for about 10 minutes, turning frequently, browning on all sides until Impossible Sausage Links reach an internal temp of 160°F. If using a skillet or indoor griddle, preheat to medium-high and add 1 to 2 tablespoons of cooking oil for best results. Cook 10 minutes, turning frequently, until browned on all sides and internal temp reaches 160°F. Cut the bell peppers in half lengthwise, and pull out stems and ribs, then tap or rinse out seeds. Slice lengthwise into 1/4 to 1/2 inch strips. Slice onion in half, peel, and slice into 1/4 to 1/2 inch slices.

Heat a large skillet over medium-high heat (or use the same pan you cooked the links in), and when pan is hot, add peppers and red onion slices and cook until soft and nicely browned. While peppers and onions are cooking, cut cooked Impossible Sausage Links into 1 inch slices, or keep whole. When peppers and onions are cooked, add the links back to the pan to heat through before serving.

To serve, place the marinara sauce on the bottom of a large, shallow platter and top with peppers and onions and Impossible Sausage Links, or mix the marinara in with the links and peppers and serve directly out of the pan. Garnish with the remainder of the fresh herbs. Serve with warm, hearty bread, and enjoy.