Italian Sausage and Peppers
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Italian Sausage and Peppers
Description
The recipe starts by browning Italian sausage links without cooking them fully, allowing their exterior to caramelize while keeping the interior tender. Once sliced, they are returned to the pan with softened yellow onions and sliced red and green bell peppers, which retain some texture and color, enhancing the dish’s visual appeal and mouthfeel. Garlic and herbs like oregano and basil add aromatic layers supporting the sausage’s spices.
Adding diced tomatoes and chicken broth or white wine creates a light sauce that melds the flavors. Cooking just until everything is heated through ensures the peppers and onions do not become overly soft. This dish can be served immediately, either plated or piled onto hoagie rolls for sandwiches, making it versatile for meals or casual gatherings.
The choice between sweet or hot sausage affects overall spiciness, with red pepper flakes available to adjust heat levels if desired. Timing is key to preserve crisp-tender vegetables.
Ingredients
- 1 tablespoon olive oil
- 20 ounces Italian sausage about 5 links, keep the casings on, sweet or hot
- 1 tablespoon butter
- 1 large onion sliced, yellow sweet
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 4 cloves garlic minced
- 1/2 /2 teaspoon oregano dried
- 1/2 /2 teaspoon basil or 1 tablespoon fresh basil, dried
- 1/2 /2 teaspoon salt
- 1/4 /4 cup chicken broth or white cooking wine
- 1 (14 ounce) diced tomatoes drained
- (optional) red pepper (see note)
- roll for serving if desired
Instructions
- In a large skillet, over medium heat add the olive oil and brown the the sausages well but not cooking completely through. Set aside to cool slightly, then slice into two-inch slices on a cutting board.
- In the same pan, melt the butter and add more olive oil if needed. Add the onion and bell peppers to the pan. Cook for a couple of minutes until slightly soft but not completely done. Add the garlic, oregano, basil, salt, chicken broth or cooking wine, and diced tomatoes. Return the sausage back to the pan and cook until sausage is done, covering for a couple of minutes. Serve immediately plain or on hoagie rolls.
Notes
- Time cooking to keep onions and peppers slightly firm, preserving texture.
- If using mild sweet sausage, consider adding red pepper flakes for desired spice level.
User Reviews
Overall Rating
4.6
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