This classic Italian sausage, peppers, and onions brings me right back to those bustling street fairs in New York City. The aroma of sizzling sausages and sweet bell peppers would always draw me in! I’ve perfected this recipe to capture that same mouthwatering magic right in your kitchen. Every bite delivers a perfect blend of flavors – juicy Italian sausages nestled with tender, caramelized peppers and onions in a rich, garlicky sauce. Whether you’re piling it high on a crusty hoagie roll or serving it over creamy polenta, this dish never disappoints!
Why You’ll Love This Sausage and Peppers
- One-pan wonder with minimal cleanup
- Perfect blend of sweet and spicy flavors
- Incredibly versatile – serve it 3 different ways
- Makes amazing leftovers (even better the next day!)
- No fancy ingredients or techniques needed
- Customizable heat level to suit your taste
- Ready in under an hour
Just like my favorite pepper steak recipe, this dish relies on properly searing the meat and vegetables for the best flavor. The key is letting those peppers get a nice char while keeping the sausages juicy inside. I love using a mix of colorful bell peppers – the red ones add sweetness while the green provide that classic Italian-American flavor we all crave.
The magic happens when everything simmers together with garlic and herbs, creating an incredible sauce that soaks into every bite. Trust me, once you master this recipe, it’ll become your go-to for busy weeknights or when you’re craving some serious comfort food. And don’t worry if you’re new to cooking Italian dishes – I’ll walk you through every step with detailed instructions and helpful tips!
Ingredients You’ll Need & Why
Let me walk you through the star players in this classic Italian-American favorite! Just like my skillet sausage and peppers, each ingredient brings something special to the table.
- Italian Sausages: The heart of this dish! I love using a mix of sweet and hot sausages – it creates the perfect flavor balance. Look for sausages with visible fennel seeds and a nice meat-to-fat ratio. If you’re sensitive to heat, stick with all sweet sausages.
- Bell Peppers: We’re using a rainbow here! Each color brings its own personality – green peppers add a slight bitterness (in a good way!), red ones are sweeter, and yellow/orange add beautiful color and mild sweetness. Always choose peppers that feel firm and heavy for their size.
- Onions: Yellow onions are my go-to because they become wonderfully sweet when caramelized. They’re the unsung heroes that create that amazing flavor base.
- Garlic: Fresh garlic only, please! Those pre-minced jars just don’t give the same punch of flavor. I slice mine into slivers so they don’t burn.
- Marsala Wine: This is optional but adds incredible depth. Don’t have Marsala? A good red wine works beautifully too!
Success Tips For Perfect Sausage & Peppers
After making this dish hundreds of times (seriously!), here are my non-negotiable tips for making it amazing, just like my popular pizza bombs:
- Brown those sausages properly: Take your time here! Medium heat is your friend. You want a gentle browning that develops flavor without burning. If you hear too much sizzling, lower that heat.
- Don’t overcrowd your pan: Give those peppers and onions room to breathe and caramelize. Overcrowding leads to steaming instead of that beautiful caramelization we’re after.
- Layer your flavors: Start with browning the sausages, then use those lovely browned bits as your flavor foundation. When you deglaze with wine, scrape all those tasty bits up – that’s pure gold!
- Watch your heat levels: If using hot sausages, go easy on the red pepper flakes at first. You can always add more heat, but you can’t take it away!
Step-by-Step Instructions
Let me walk you through making this incredible sausage and peppers dish – it’s one of my absolute favorites for busy weeknights! The key is building layers of flavor through proper browning and sautéing.
- Brown the Sausages: Heat olive oil over medium heat until shimmering. Place your sausages in the pan and let them brown slowly – we want a gentle sizzle, not a screaming hot sear. Give them about 8-10 minutes, turning occasionally until they’re evenly browned. Just like my cheesy tortellini dish, proper browning creates amazing flavor!
- Sauté the Vegetables: Once your sausages are browned, remove them and crank up the heat. Add those colorful peppers and onions – I love using a mix of red, yellow and green peppers for both flavor and visual appeal. Let them get a nice sear, tossing occasionally. When they start to soften, add the garlic slivers and cook just until fragrant.
- Create the Sauce: Here’s where the magic happens! Pour in your wine (if using) and scrape up all those wonderful browned bits from the bottom of the pan. Add tomatoes, oregano, and red pepper flakes, stirring to combine. Similar to my hearty beef and potatoes, we’re building deep, rich flavors.
- Simmer to Perfection: Return those sausages to the pan, reduce heat to low, cover and let everything simmer for about 20 minutes. The peppers should become tender and the sausages cooked through.
Recipe Variations and Serving Ideas
This versatile dish, much like my beef lo mein, can be customized in so many delicious ways!
- Heat Level Options:
- Mild: Use all sweet Italian sausage and skip the red pepper flakes
- Medium: Mix sweet and hot sausages as written
- Spicy: Use all hot Italian sausage and double the red pepper flakes
- Serving Suggestions:
- Classic Hoagie: Load it up on a toasted roll with provolone
- Over Pasta: Toss with al dente penne or rigatoni
- Polenta Base: Serve over creamy polenta for a comforting meal
- Low-Carb: Enjoy over cauliflower rice or zucchini noodles
- Make-Ahead Tips: This dish actually tastes better the next day! Store in an airtight container in the fridge for up to 4 days. When reheating, add a splash of chicken broth to keep everything moist.
FAQs & Final Thoughts
Frequently Asked Questions
Yes! Just like my caramelized onion roast beef rolls, this dish tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. The flavors meld beautifully overnight!
A large, heavy-bottomed skillet with a lid works best. I love using my enameled cast iron pan because it maintains even heat and creates perfect browning on the sausages. Any 12-inch skillet with tall sides will work great too!
Absolutely! While the wine adds wonderful depth, you can substitute with chicken broth or even water. Just be sure to scrape up those tasty browned bits from the bottom of the pan – they’re packed with flavor!
Gently reheat in a covered skillet over medium-low heat, adding a splash of chicken broth to keep everything moist. You can also microwave in 30-second intervals, but the stovetop method helps maintain the best texture.
Final Thoughts
Oh my goodness, friends – this sausage and peppers recipe is pure comfort food magic! Every time I make it, the amazing aromas fill my kitchen and bring back such sweet memories of those little neighborhood delis. Whether you’re piling it high on a hoagie roll or serving it over creamy polenta, this dish never disappoints.
Remember, don’t rush the browning process – those caramelized bits are like little flavor bombs that make everything extra delicious. And please, please snap a photo and let me know how it turned out for you! I absolutely love seeing your kitchen successes and hearing about all the ways you’ve made this recipe your own. Happy cooking!
Easy Sausage, Peppers, and Onions
Equipment (affiliate links)
- 1 large pan that has a lid
- 1 metal spatula or wooden spoon to release all the browned and blackened bits.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 Italian sausage links sweet, hot, or a couple of each
- 1 large yellow onion sliced into 1/4-inch half-moons
- 1 green bell pepper sliced into 3-inch strips
- 1 red bell pepper sliced into 3-inch strips
- 1 bell pepper of another color (yellow or orange or purple), sliced into 3-inch strips
- Salt to taste
- 4 garlic cloves sliced into slivers
- 1/2 cup Marsala or red wine optional
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes optional
Instructions
- Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
- Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.
- Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.
- Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
- Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge.
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