Dumplings in meat sauce with sweet peppers

Ingredients:

• 0.5 kg. dumplings with potatoes and onions (about 12 pcs.)
• 1 tbsp extra-virgin olive oil
• 3 sweet or spicy raw Italian sausages (about 340 g), casings removed, minced meat crumbled
• 200 g small sweet peppers, cut in half lengthwise or into quarters
• Half an onion, thinly sliced
• 3 cloves garlic, crushed
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp (15 g) unsalted butter
• 0.5 cup torn fresh basil

Preparation:

1. Bring a large saucepan of salted water to a boil. Cook the vareniki according to package directions. Set aside 3/4 cup of the cooking water and discard the rest.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until darkened, 6-8 minutes. Reduce the heat to medium. Add the bell pepper, onion, garlic, and red pepper flakes and cook, stirring, until the vegetables are softened, 7-9 minutes. Season with salt to taste.
3. Add the pierogi to the pan and stir. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to thin the sauce. Stir in the basil.