Ah, classic Sausage and Peppers—a simple, hearty Italian-American favorite! Here’s a detailed recipe that’s flavorful, slightly sweet from the peppers, and perfect as a main dish or sandwich filling.
Sausage and Peppers
Servings: 4–6
Prep Time: 10 min
Cook Time: 25–30 min
Ingredients:
- 1 lb (450 g) Italian sausage links (mild or spicy, your choice)
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 bell peppers (mix of red, yellow, green), sliced into strips
- 2–3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (optional, for saucier version)
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (optional, for garnish)
- Optional: hoagie rolls or crusty bread for serving
Instructions:
1. Cook the sausage:
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Brown sausages on all sides (they don’t need to be fully cooked at this stage). Remove and set aside.
2. Cook the vegetables:
- In the same skillet, add remaining olive oil if needed.
- Sauté onions and bell peppers until softened, about 5–7 minutes.
- Add garlic, oregano, red pepper flakes, salt, and pepper. Cook 1–2 minutes more.
3. Combine and simmer:
- Return sausages to the skillet.
- Optional: Add diced tomatoes if you want a saucier dish.
- Cover and simmer for 10–15 minutes, until sausages are cooked through (internal temp 160°F/71°C) and peppers are tender.
4. Serve:
- Serve sausages and peppers over rice, pasta, or inside hoagie rolls for sandwiches.
- Garnish with fresh basil or parsley.
💡 Tips for extra flavor:
- Slice sausages into chunks after browning for faster cooking and more surface flavor.
- For a smoky taste, roast bell peppers under the broiler for 5 minutes before adding to the skillet.
- Add a splash of red wine or balsamic vinegar while simmering for extra depth.
If you want, I can also give a “sheet-pan version” where sausages and peppers roast together in the oven—super easy and minimal cleanup.
Do you want me to do that?
