Sausage & Peppers Ramen

Sweet Italian sausage and blistered bell peppers swim in a garlicky tomato-shoyu broth for a bold, fair-style ramen bowl.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 12 ounces Italian sausage (mild or spicy), casings removed
• 2 tablespoons olive oil
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 (14-ounce) can diced tomatoes, drained
• 1/2 cup low-sodium chicken stock
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil or parsley, chopped

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium-high. Add sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove and set aside if you want to reserve some for topping.
3. Add bell peppers and onion to the pan and sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
4. Stir in oregano, dried basil, and crushed red pepper flakes; cook for 1 minute until fragrant.
5. Add drained tomatoes, chicken stock, tomato paste, soy sauce, black pepper, and salt to taste. Simmer for 5–7 minutes until slightly reduced.
6. Return cooked sausage to the pan, add half the Parmesan and fresh herbs. Stir to combine.
7. Add cooked ramen noodles and toss to coat well, warming through for 1–2 minutes.
8. Divide noodles, sausage, and vegetables among bowls. Top with remaining Parmesan, fresh herbs, and desired toppings.