This Italian Sausage with Peppers and Onions recipe is a timeless comfort dish that brings together juicy sausage links, vibrant bell peppers, and golden, tender onions in a single skillet. It’s a celebration of rustic Italian flavors—simple, satisfying, and endlessly versatile. Whether you serve it over creamy polenta, tuck it into a crusty hoagie roll, or spoon it atop buttery mashed potatoes, this dish delivers a punch of flavor with minimal effort.
The magic lies in the caramelization: the onions turn sweet and jammy, the peppers soften into silky ribbons, and the sausage browns beautifully, releasing its seasoned juices into the pan. A splash of white wine or broth deglazes the skillet, creating a light, savory glaze that ties everything together. It’s a one-pan wonder that’s as comforting as it is crowd-pleasing.
Ingredients:
- 1½ lbs Italian sausage links (sweet, spicy, or a mix)
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes (optional, for heat)
- ½ cup dry white wine (or chicken broth)
- Salt and freshly ground black pepper, to taste
- (Optional: 1 tbsp tomato paste or 1 tsp balsamic vinegar for added depth)
- Fresh parsley, chopped, for garnish
Instructions:
- Brown the Sausage:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 7–10 minutes. They don’t need to be fully cooked through yet. Transfer to a plate and set aside. - Sauté the Onions and Peppers:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and cook for 3–4 minutes until they begin to soften. Add the bell peppers and continue to sauté for another 6–8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. - Add Garlic and Seasonings:
Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant. If using tomato paste, stir it in now and let it cook for another minute to deepen the flavor. - Deglaze the Pan:
Pour in the white wine (or broth), scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly. - Return the Sausage:
Slice the browned sausages into thick rounds (or leave whole if preferred) and return them to the skillet. Nestle them into the pepper-onion mixture. Cover and simmer on low heat for 10–15 minutes, or until the sausage is fully cooked and the flavors have melded. - Finish and Serve:
Taste and adjust seasoning with salt and pepper. For a touch of brightness, drizzle in a teaspoon of balsamic vinegar just before serving. Garnish with chopped parsley.
Serving Suggestions:
- Classic Sandwich: Pile into toasted hoagie rolls with melted provolone or mozzarella.
- Over Pasta: Toss with penne or spaghetti and a splash of marinara.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
- Comfort Bowl: Spoon over creamy mashed potatoes or cheesy polenta.
Tips & Variations:
- Make it saucy: Add a can of crushed tomatoes and simmer for a more stew-like version.
- Spice it up: Use hot Italian sausage and double the red pepper flakes.
- Meal prep magic: This dish keeps well in the fridge for up to 4 days and tastes even better the next day.
- Add-ins: Mushrooms, cherry tomatoes, or olives can add extra dimension.
This dish is a flavor bomb in a skillet—savory, sweet, and just a little spicy. If you’re in the mood, My, we could even turn this into a baked casserole with melted cheese on top or a rustic galette with a flaky crust. Shall we turn up the creativity dial?