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Suggest a better descriptionPreheat the broiler. Pierce the sausage all with a fork, arrange on a baking sheet and boil, turning halfway through until golden brown about 8 minutes. Transfer to a cutting board and cut in half on the diagonal. Meanwhile heat the olive oil in a large skillet, over med- high heat. Add the bell peppers fennel and onion; cook stirring until just softened 3 minutes. Add half teaspoon of salt the garlic rosemary red pepper flakes; cook stirring 1 minute. Stir and half cup of water, the tomatoes and basil. Reduce the heat to medium cover and cook until vegetables are tender 5 minutes. Return the sausages to the skillet and cook, uncovered until cooked through 3 to 4 minutes. Add a splash of water if the sauce gets too thick. Top with more basil.
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Serving Size: 1 (134g) | ||
Recipe Makes: 1 | ||
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Calories: 35 | ||
Calories from Fat: 5 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.2mg | 5 % | |
Potassium 115.1mg | 3 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 6g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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