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Italian Sausage and Peppers
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Italian Sausage and Peppers

Italian Sausage and Peppers is delicious served with pasta or piled high on a chewy hoagie roll! Loaded with sausage, peppers, and onions and coated in a tangy tomato sauce, this is one of my favorite recipes to make for company! Serves a crowd and can be kept warm in a crockpot or slow cooker.

Prep Time
45 mins
Cook Time
1 hr 30 mins
Servings: 8 servings
Course: Main Course, Dinner
Cuisine: Italian

Ingredients

  • 2 red bell pepper
  • 2 yellow bell pepper
  • 1/4 cup plus 2 tablespoons (78 ml) olive oil divided
  • 2 pounds Italian sausage sweet
  • 3 large onion cut into 1/2"-inch slices, yellow
  • 1 and 1/2 teaspoons light brown sugar
  • 3/4 teaspoon red pepper flakes use less, if desired, crushed
  • 1 and 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano minced, fresh
  • 1/2 cup basil loosely packed, fresh leaves
  • 8 cloves garlic minced
  • 1/4 cup (57 g) tomato paste
  • 1 cup (227 ml) marsala wine dry or sweet, depending on taste preference
  • (1) 14.5 ounce diced tomatoes canned

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees (F). Place the red and yellow peppers on a heavy sheet pan and place in the oven for 30 minutes, turning at the halfway point, or until the skins are wrinkled and the peppers are charred. 
  2. Very carefully remove the pan from the oven, cover it tightly with aluminum foil, and set aside for 30 minutes, or until peppers are cool enough to safely handle. 
  3. Remove the stem from each pepper and gently tear them in half. Remove the peels and seeds. Discard the stems, peels, and seeds. Chop the peppers into ½-inch slices and set aside until needed. 
  4. Place a large saucepan over medium heat. Add in 2 Tablespoons (28 ml) of the oil and warm until shimmering. While the pan warms, take a fork and prick the sausages all over, making little holes in the skin. Add the sausages to the skillet and cook until brown on all sides, turning them frequently, about 8 to 10 minutes. Remove the sausages from the pan and set them aside on a clean cutting board. Drain any grease from the pan, then place it back over medium-heat. 
  5. Add the remaining oil (57 ml), roasted peppers, onions, brown sugar, and red pepper flakes and cook, stirring occasionally, until the onions have softened and are golden brown, about 6 minutes.
  6. Stir in the salt, pepper, oregano, basil, and garlic and continue cooking, stirring frequently, for 2 more minutes. 
  7. Add in the tomato paste and stir until well combined. Then pour in the wine and cook for 2 minutes, scraping the bottom and sides of the pan as your stir. Finally, stir in the diced tomatoes and stir well to combine.
  8. Slice the sausages into 1-inch pieces. Add sausage into the sauce and stir well to combine. Bring sauce to a simmer and then partially cover and cook, stirring occasionally, for 25 minutes.
  9. Serve warm, on hoagie rolls or over pasta.