Italian Sausage and Peppers

5 from 1 vote

Italian sausage links browned and simmered with sweet onions, bell peppers, and a light tomato sauce, all in one skillet. Serve it in toasted hoagie rolls, spooned over pasta, or with a loaf of crusty bread alongside.

Course Dinner

Cuisine Italian

Keyword authentic sausage and peppers, italian sausage and peppers, italian sausage peppers and onions, old fashioned italian sausage and peppers

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 481kcal

Author Blair Lonergan

Ingredients

2 tablespoons olive oil, divided
1 (1 ¼ lb.) package uncooked Italian sausage links (about 5 links)
1 medium red bell pepper, seeded and sliced
1 medium green bell pepper, seeded and sliced
1 large sweet onion, sliced
2 large cloves garlic, minced or pressed (about 2 teaspoons)
1 (15 ounce) can crushed tomatoes
1 teaspoon brown sugar, or more to taste
1 teaspoon dried parsley flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
1 tablespoon balsamic vinegar
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh basil or parsley; grated Parmesan cheese
Optional, for serving: toasted hoagie rolls, a loaf of crusty bread, cooked rice, or cooked pasta

Instructions

Brown the sausage. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil shimmers, add the whole sausage links and brown on all sides, about 5 to 6 minutes total. They do not need to be cooked through at this point. Remove the sausages to a cutting board and let rest.
Soften the vegetables. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the peppers and onions and cook until just starting to soften, about 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Build the sauce. Add the crushed tomatoes, brown sugar, parsley flakes, basil, oregano, and red pepper flakes. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
Slice and simmer. Slice the sausage into thick rounds (about 2 inches each) and return them to the skillet. Cover and simmer until the sausage is cooked through and the vegetables are tender, about 10 minutes.
Finish and season. Stir in the balsamic vinegar. Taste and season with salt, pepper, and additional brown sugar if necessary. Garnish with fresh herbs and grated Parmesan cheese, if desired. Serve over pasta or rice, or tuck inside toasted hoagie rolls.

Notes

Sausage options: Sweet, mild, or hot Italian sausage all work here. Italian turkey sausage and chicken sausage are good leaner swaps, though they brown a little faster.
Using fully cooked sausage: Slice the links into rounds first, brown them in the skillet, and set aside. Stir them into the sauce at the very end so they do not overcook.
Using ground sausage: Brown and crumble it, drain the excess fat, and stir it back in at the end.
Don't overcook the vegetables. Add the tomatoes while the peppers and onions are still crisp-tender. They continue cooking under the lid.
Balancing the sauce: Brown sugar offsets the acidity of the tomatoes and the balsamic. Taste at the end and add a little more if it still seems sharp.
If the sauce is thin, uncover and simmer another 5 minutes to reduce.
Doneness: The sausage is cooked through at 160°F on an instant read thermometer, with no pink in the center.
Storage: Refrigerate up to 3 to 4 days, or freeze up to 3 months. Reheat in a skillet over low heat for 7 to 10 minutes. Peppers soften after freezing, so thawed leftovers are best used for sandwiches or over pasta.
For a crowd: Doubles well in a large Dutch oven and holds nicely in a slow cooker set to warm.

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