Italian Sausage and Peppers
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Servings
8 servings
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Course
Main Course, Dinner
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Cuisine
Italian
Italian Sausage and Peppers
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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.
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Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 1/4 cup plus 2 tablespoons (78 ml) olive oil divided
- 2 pounds sweet Italian sausage
- 3 large yellow onions cut into 1/2"-inch slices
- 1 and 1/2 teaspoons light brown sugar
- 3/4 teaspoon crushed red pepper flakes use less, if desired
- 1 and 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh oregano minced
- 1/2 cup fresh basil leaves loosely packed
- 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 can diced tomatoes
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the salt, pepper, oregano, basil, and garlic and continue cooking, stirring frequently, for 2 more minutes.
- 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.
- 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.
- Serve warm, on hoagie rolls or over pasta.
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