Sausage, Peppers & Onions

by

Sausage, Peppers & Onions

Ingredients (serves 4–6)

For the skillet

  • 1½–2 lbs Italian sausage (sweet, mild, or hot; links or cut into pieces)
  • 2 tbsp olive oil
  • 2 large onions, sliced
  • 3 bell peppers, sliced (mix of red, yellow, green)
  • 4 cloves garlic, minced
  • ½ cup chicken broth (or white wine)
  • 1 can (14.5 oz) crushed or diced tomatoes (optional but recommended)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Optional for serving

  • Hoagie rolls for sandwiches
  • Cooked pasta, rice, or polenta

Instructions

1. Brown the Sausage

  1. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat.
  2. Add the sausages whole and brown on all sides (about 8 minutes).
  3. Remove the sausages and set aside; they will finish cooking later.

2. Cook the Peppers & Onions

  1. In the same pan, add the sliced onions and cook 3–4 minutes until they begin to soften.
  2. Add the bell peppers and cook another 5–7 minutes.
  3. Stir in the garlic and cook 1 minute more.

3. Build the Sauce

  1. Pour in the chicken broth or wine, scraping up any browned bits from the pan.
  2. Add the tomatoes (if using), oregano, basil, red pepper flakes, salt, and pepper.
  3. Cut the sausage into 2–3″ pieces (optional) and return them to the pan.

4. Simmer

  • Cover the skillet and simmer on low heat for 20–25 minutes, until the sausages are fully cooked and the peppers and onions are tender.
  • Uncover for the last 5 minutes to thicken the sauce if desired.

Serving Ideas

Sandwiches

  • Pile sausage, peppers, and onions into toasted hoagie rolls.
  • Add provolone or mozzarella for extra richness.

Pasta

  • Serve over penne or spaghetti, topped with parmesan.

Low-carb

  • Serve over cauliflower rice or sautéed greens.

Tips & Variations

  • Sheet pan method: Roast sausages, peppers, onions, and garlic at 400°F (200°C) for 30–35 minutes.
  • Spicy version: Use hot Italian sausage + extra red pepper flakes.
  • No tomatoes: Skip them and add an extra splash of broth for a drier, more traditional style.
  • Caramelized flavor: Cook onions slower before adding peppers.

Leave a Comment