Squash and Sausage

Serves 4

2 Tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 lb. sweet Italian link sausage, sliced thin
1 lb. yellow summer squash, trimmed, sliced thin
1 medium green Italian pepper, seeded and sliced thin
1 Tablespoon red wine vinegar
Salt and freshly ground black pepper to taste

  1. Heat the oil in a large heavy skillet over medium high heat. Add the onion and sauté about 1 minute. Add the garlic and cook about 4 minutes longer. Stir in the sausage slices and cook, stirring frequently until well browned, about 12 minutes. Using a slotted spoon to drain off the grease, transfer the mixture to a plate.
  2. Pour off all but 3 Tablespoons fat from the skillet. Add the squash and Italian (or mild New Mexico) pepper. Cook, tossing frequently, until tender, about 10 minutes.
  3. Return the sausage mixture to the skillet, stirring well. Cook, covered, over medium high heat for 5 minutes. Remove the cover and sprinkle the mixture with the vinegar. Cook uncovered, stirring constantly, 3 minutes longer. Add salt and pepper to taste and serve.

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