Italian Cuisine

Italian Sausage Peppers and Onions Recipe – Italian Special

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Italian Sausage Peppers and Onions Recipe – Italian Special

This Italian Sausage, Peppers, and Onions dish is a beloved one-pan Italian meal, combining savory sausage with sweet bell peppers and onions, all cooked until tender and caramelized. Serve it in crusty rolls for hearty sandwiches or spoon it over pasta for a quick, flavorful dinner—this versatile dish delivers bold, comforting flavor with minimal effort.

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min

Italian Sausage Peppers and Onions Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage
  • 2 bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Italian seasoning
  • 1/4 cup chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine (or chicken broth)
  • 1 (15-ounce) can diced tomatoes
  • Salt to taste
  • 1/4 teaspoon red pepper flakes, optional

How to Make Italian Sausage Peppers and Onions

1

Heat oil in a large, heavy skillet over medium heat. Cook the sausages until browned on both sides, about 7 to 10 minutes. Remove them from the pan and drain any excess oil.

2

Keeping the skillet over medium heat, add Italian seasoning, basil, and garlic. Sauté for another 2 minutes.

3

Stir in Marsala wine, tomatoes, tomato paste, and chili flakes (if using).

4

Add peppers, onions, salt, and pepper to the skillet. Bring the mixture to a simmer.

5

Return the sausages to the skillet with the vegetables. Reduce the heat to low and simmer for 15 minutes, or until the sauce thickens.

6

Serve the dish over mashed potatoes, noodles, polenta, cauliflower rice, or as a sandwich. If serving as a sandwich, split hoagie rolls lengthwise. Hollow out the bottom side of each roll, careful not to puncture the crust, and fill the bottom half with the sausage mixture.

Recipe Notes

Even Slicing: Cut sausage and vegetables uniformly to ensure even cooking.

Low-and-Slow Cooking: Sauté on medium-low heat to let flavors develop deeply without burning.

Serve with Crusty Bread: Great for soaking up the savory juices or using in hoagie-style sandwiches.

Add Wine or Broth: A splash of white wine or broth can deglaze the pan and enhance the sauce.

Make-Ahead: Cook ahead and refrigerate; reheat gently for quick meals at any time.

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