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EASY SAUSAGE, PEPPERS, AND ONIONS

Easy Sausage, Peppers, and Onions

A simple and delicious recipe for sausage, peppers, and onions. This recipe uses a combination of sweet and hot sausages, but if you want a milder dish, use only the sweet sausages and reduce the amount of chili pepper flakes in the recipe. Likewise, if you would like it spicier, use hot sausages and/or bump up the amount of chili pepper flakes.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
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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.

Nutrition

Calories: 402kcal | Carbohydrates: 23g | Protein: 18g | Fat: 28g