Italian Sausage and Peppers
Browned Italian sausages with sweet peppers and onions simmered in a splash of tomato and white wine. Serve in rolls, over polenta or with pasta; ready in 40 minutes.
By Tasty Nest Recipes Editorial TeamPublished
40 min total 4 servingsEasy
Photo: Chuck.falzone · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Sausage and peppers is an Italian-American street-fair favourite that is easy to make at home. Italian sausages are browned in a skillet, then peppers and onions cook down in the flavourful drippings until soft and sweet.
A little white wine, crushed tomatoes and oregano bring it all together into a saucy, comforting dinner. Pile it into crusty rolls or serve it over creamy polenta or pasta.
Equipment you'll need
- Large skillet with a lid
- Instant-read thermometer
Tips for success
- Cook sausages made from raw pork to 160°F (71°C); check in the centre of the thickest link.
- Slice the peppers and onion to a similar thickness so they soften at the same rate.
- For a sheet pan version, roast everything at 425°F (220°C) for 25 to 30 minutes, turning once.
Substitutions and variations
- Use chicken or turkey Italian sausage (cook to 165°F / 74°C).
- Leave out the tomatoes for a drier, classic street-fair style.
- Add sliced mushrooms or zucchini with the peppers.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze for up to 3 months.
To reheat: Reheat in a covered skillet over medium heat with a splash of water until steaming hot (165°F / 74°C).
Recipe
Italian Sausage and Peppers
Browned Italian sausages with sweet peppers and onions simmered in a splash of tomato and white wine. Serve in rolls, over polenta or with pasta; ready in 40 minutes.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Brown the sausages
Heat the oil in the skillet over medium heat. Brown the sausages on all sides for 8 to 10 minutes. They do not need to be cooked through yet. Transfer to a plate.
Step 2: Cook the peppers and onion
Add the peppers, onion and salt to the drippings and cook, stirring occasionally, for 8 to 10 minutes until softened and lightly browned. Add the garlic, oregano and pepper flakes for 1 minute.
Step 3: Deglaze
Pour in the wine and scrape up the browned bits, then stir in the crushed tomatoes.
Step 4: Simmer
Slice the sausages into thick pieces or leave them whole, nestle them into the peppers, cover and simmer for 10 minutes, until the sausages reach 160°F (71°C).
Step 5: Serve
Scatter with parsley and serve in rolls, over polenta or with pasta.
Cuisine: Italian-American · Course: Dinner
Estimated nutrition per serving
- Calories
- 510
- Protein
- 26 g
- Fat
- 38 g
- Carbs
- 16 g
- Fibre
- 3 g
- Sugars
- 9 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/sausage-and-peppers
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