Italian Sausage and Peppers
When most people think of comfort food, they think of things like pizza and mac and cheese. I couldn’t agree more, but I’d argue that Italian sausage and peppers should also be a contender—especially these sausage and peppers!
This post may contain affiliate links. Please read our affiliate disclosure.
As an Italian-American kid growing up on Long Island, sausage and peppers may as well have been a food group for me. I never turned up my nose at it or groaned the words, “Oh, God, sausage and peppers again?”
The blend of slightly spicy sausage, sweet peppers, and tangy tomatoes was plenty addicting, but the best part about the sausage and peppers was eating it on bread. It would absorb the generous filling and sauce before slowly falling apart, necessitating at least two napkins with its glorious mess and making the sandwich even more delicious.
In fact, I don’t think I ever ate sausage and peppers any other way than on a sandwich, and I intend to keep it that way. The same goes for one of my other favorites: a peppers and eggs sandwich.
Of course, I grew up mostly eating my mom’s sausage and peppers, but, like many childhood favorites, I tweaked it to suit my current tastes. This recipe hits all the marks: It’s quick and easy to make yet packed with flavor.
It’s so good that I could—almost—eat the whole pan in one sitting if I don’t restrain myself. Maybe you’ll need the same willpower!
Why You’ll Love This Italian Sausage and Peppers
- It’s super easy to make: It’s even easier if you slice the peppers ahead of time.
- These sausage and peppers are a one-pan wonder: One-pan meals—especially those that pack a ton of flavor like this one—are the best kind.
- It has the best of everything: Pork, sautéed vegetables, a pinch of heat, and full-bodied red wine.
Ingredients You’ll Need
- Sweet Italian Sausage: You can use hot Italian sausage if you like heat.
- Extra Virgin Olive Oil: EVOO helps flavor the base.
- Red, Yellow, and Orange Bell Peppers: You can mix and match them how you want.
- Yellow Onion: Any onion you have is fine, such as white or Vidalia.
- Fresh Garlic: A must for any sausage and peppers recipe.
- Tomato Paste: This helps thicken the sauce and adds depth of flavor.
- Dried Oregano: There’s really no substitute for dried oregano.
- Red Pepper Flakes: You can omit these if you use hot Italian sausage.
- Red Wine: This is essential as it adds body and more flavor to the recipe.
- Canned Diced Tomatoes: They bring a juicy element to the recipe.
- Italian Flat-Leaf Parsley: Optional, but it does add freshness and flavor.
- Fresh Basil: Also optional, but I would garnish with at least one fresh herb.
See the recipe card below for more information on ingredients and quantities.
How to Make Italian Sausage and Peppers
- Cook the sausage: Slice the sausage into 1″ pieces and cook in a large pan over medium heat until brown but still raw in the center. Transfer the sausage to a plate.
- Cook the peppers: Heat the olive oil in the same pan, and cook the peppers and onions until soft, about 10 minutes. Add the garlic and cook for 2 minutes.
- Add the tomato paste: Cook it for 1 minute, stirring constantly. Cook the oregano and red pepper flakes for 30 seconds. Pour in the wine and simmer it for 2 to 3 minutes.
- Cook the diced tomatoes: Cook them, with their juices, until soft, using a potato masher to help press them into the pan. Transfer the sausage back to the pan; cook for 8 to 10 minutes until no longer raw in the center.
- Finish: Garnish with parsley and basil.
Pro Tips
Prep some ingredients ahead of time: Slice the peppers and onions, chop the garlic, and cut the sausage earlier, which will make cooking this dish that much faster.
Use a potato masher to gently mash the diced tomatoes: I like to do this whenever I use canned diced tomatoes, as they tend to be a little firm for my liking. Gently mashing them with a potato masher will help remove that “bite,” and they’ll soften and meld into the dish better.
Suggestions for Variations and Substitutions
- Use turkey or chicken sausage if you want to use something other than the pork variety.
- Swap out the sweet sausage for hot Italian sausage if you like extra heat.
- Use any bell peppers you like. You could use a green pepper, but I suggest sticking with the sweeter ones.
Recipe FAQs
If you want a hearty side, I suggest something like mashed potatoes. For a lighter side, serve a crisp salad. However, eating sausage and peppers in a sandwich is one of the best ways to eat them and is a meal on its own.
Yes, but I suggest using bell peppers because their sweetness works really well in this recipe, and they’re the classic choice.
Red wine gives this dish more body and a deeper flavor. However, you can use white wine—like Pinot Grigio—in its place.
Storage
Refrigerator
Store in an airtight container in the refrigerator and consume it within 3 days.
Freezer
Freeze in a freezer-safe container for up to 3 months.
Reheat
Reheat in the oven, covered or uncovered, at 350F until warmed through. You can also reheat in the microwave. If reheating from the freezer, allow the sausage and peppers to thaw in the refrigerator first.
More Sausage Recipes
- Pasta e fagioli soup with sweet sausage
- Pasta with shrimp, chorizo, and arugula
- Sweet potato with chorizo and eggs
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Italian Sausage and Peppers
Ingredients
- 4 to 5 links sweet Italian sausage casings removed and sliced into 1" pieces (Note 1)
- 1 tablespoon extra virgin olive oil
- 3 bell peppers one red, one yellow, and one orange, cut into ¼" slices (Note 2)
- 1 yellow onion medium, peeled and cut into ¼" slices
- ⅜ teaspoon kosher salt divided (⅛ teaspoon + ¼ teaspoon)
- 3 garlic cloves peeled and minced
- 2 tablespoons tomato paste
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes or more to taste
- ⅓ cup dry red wine (Note 3)
- 15 ounce can diced tomatoes with liquid (Note 4)
- 2 tablespoons Italian flat-leaf parsley minced
- 2 tablespoons fresh basil thinly sliced
Instructions
- Heat a large pan over medium heat. Add the sausage and cook just until it browns (it can still be raw in the middle), about 5 minutes. Transfer to a plate. 4 to 5 links sweet Italian sausage, casings removed and sliced into 1" pieces
- Heat the olive oil in the same pan. Add the peppers, onion, and ⅛ teaspoon kosher salt, and sauté until soft, about 10 minutes. Toss in the garlic about 2 minutes before the peppers and onions are done to cook them a bit, stirring often.1 tablespoon extra virgin olive oil; 3 bell peppers, cut into ¼" slices; 1 medium yellow onion, peeled and cut into ¼" slices; ⅛ teaspoon kosher salt; 3 garlic cloves, peeled and minced
- Add the tomato paste and cook for about 30 seconds to 1 minute to cook off the raw flavor, stirring constantly. Add the oregano and red pepper flakes and give them a quick, 30-second stir. Add the wine and simmer it for 2 to 3 minutes to cook off the alcohol.2 tablespoons tomato paste, ¼ teaspoon dried oregano, ¼ red pepper flakes, ⅓ cup dry red wine
- Pour in the diced tomatoes with their juices, the remaining ¼ teaspoon kosher salt, and simmer the tomatoes for a few minutes until softened. Use a potato masher to gently press the tomatoes into the pan and help them soften. Add the sausage back in, and cook for about 8 to 10 minutes more so the sausage cooks all the way through. 15 ounce can diced tomatoes, with liquid; ¼ teaspoon kosher salt
- Remove the pan from the heat and garnish it with the parsley and basil. I recommend serving this as a sandwich on Italian or French bread, ciabatta, or a good, crusty roll. Enjoy!2 tablespoons Italian flat-leaf parsley, minced; 2 tablespoons fresh basil, thinly sliced
