Hearty Italian Sausage and Bell Peppers
Hearty Italian sausage and bell peppers is a classic Italian-American dish made with browned sausage links, sautéed bell peppers and onions, and a light tomato-and-wine sauce. This colorful one-pan meal is ideal for sandwiches, pasta, or polenta, and it's ready in about 40 minutes.
Ingredients
- 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, sliced into ¼" strips (Note 2)
- 1 yellow onion peeled and cut into ¼" slices
- ½ teaspoon kosher salt divided (¼ teaspoon + ¼ teaspoon) (Note 3)
- 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
- 1 14.5-ounce can diced tomatoes with liquid (Note 4)
- 2 tablespoons Italian flat-leaf parsley minced
- 2 tablespoons fresh basil sliced thinly
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.
- Heat the olive oil in the same pan (you may need to lower the heat). Add the peppers, onion, and ¼ teaspoon salt, and sauté until soft, about 10 minutes. Toss in the garlic about 2 minutes before the peppers and onions are done, stirring often.
- Add the tomato paste and cook for 30 seconds 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 for 3 minutes to cook off some of the alcohol.
- Pour in the diced tomatoes with their juices, the remaining ¼ teaspoon salt, and simmer the tomatoes for a few minutes until softened. Add the sausage back in, and cook for 8-10 minutes more so the sausage cooks completely through.
- Remove the pan from the heat and garnish it with the parsley and basil. Enjoy!
Notes
Note 1: Be sure to use good-quality sausage for this recipe.
Note 2: Ensure the peppers are cut into no more than ¼" strips so they don't take too long to cook.
Note 3: Some sausages are saltier than others, so you may want to start with a little less salt than the recipe calls for and add more after tasting.
Note 4: If using regular diced tomatoes and not petite, use a potato masher to gently press them into the pan. This will help cook them down and tenderize them.
Nutrition
Serving: 1serving | Calories: 595kcal | Carbohydrates: 16g | Protein: 23g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 106mg | Sodium: 1533mg | Potassium: 884mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3298IU | Vitamin C: 134mg | Calcium: 84mg | Iron: 4mg
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