Serves two, or double it for more. I only had a little fake sausage left and so made a small amount.
Ingredients:
Gimme Lean Ground Sausage - 1/4 tube
2 Green Peppers, roasted
1 roma tomato
1/3 of a large spanish onion, diced
1 teaspoon olive oil
.5 tablespoon whipped butter
5 cloves garlic
Knorr Vegetarian Vegetable Bouillon
1-2 cups water
Cayenne pepper (optional)
First you will roast your peppers. Poke some holes/slits in with a knife so there is no risk of explodey peppers. Stick them in the oven on about 425 on a baking sheet or foil. Turn them every 10 minutes or so. When they are mostly black and splotchy (and/or start to look dangerously collapsey) take them out, and put them in a bowl covered with Saran wrap for 10 minutes or so. This lets the skin detach a little better. When cool enough you can peel them and remove the stem.
One of these peppers is going into the blender. The other one, chop up into small pieces.
Start off some garlic in your butter and oil in a medium pot. Add in small pieces of the ground sausage bit by bit. Then add your diced onions. When your sausage starts to brown and the onion looks a little translucent, add your chopped roasted green pepper too. If you want this a little spicey add some cayenne pepper here, too. Cover, let simmer. Keep this on low and stir occasionally so nothing gets burnt or sticky.
Chop your tomato into big pieces and stick that in the blender with your first roasted pepper. Add a little water. Blend until soupy, a few chunks are OK.
Add your blended veggies, one cube of bullion, and the rest of your water to the pot. Let this simmer for 10-20 minutes (longer is fine) so the bullion cube dissolves and the flavors get all nice and mixy.
Serve!
Friggin amazing on its own or with added mozzarella, romano cheese, croutons or garlic bread.
