Italian Sausage & Roasted Peppers Recipe

Prepare aromatics

Peel and finely dice the yellow onion. Peel and mince the garlic cloves.

Heat a large skillet or saucepan over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to deepen its flavor.

Add the crushed tomatoes, 1/2 cup water, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt, pepper, or red pepper flakes as desired.

Cook the sausage

While the sauce simmers, heat a separate large skillet over medium-high heat. Add the Italian sausage (removed from casings) and break it up with a spoon. Cook until browned and cooked through, about 7–10 minutes. If the sausage releases excess fat, drain off all but 1 tablespoon.

If you prefer firmer sausage pieces, remove the cooked sausage to a plate and briefly brown in the skillet again for 1–2 minutes per side to crisp the edges.

Combine sausage with sauce

Transfer the cooked sausage into the simmering marinara. Stir to incorporate and simmer together for 3–5 minutes so the sauce soaks into the meat.

Add roasted peppers and olives

Stir the sliced roasted red peppers and halved green olives into the sauce-sausage mixture. Continue to simmer 2–3 minutes to heat the peppers and meld flavors.

Taste and adjust seasoning. If sauce is too thick, add up to 2 tablespoons water; if too thin, simmer a few more minutes uncovered.

Finish with cheese and herbs

Reduce heat to low. Nestle torn or sliced fresh mozzarella into the sauce across the top so it slowly softens and melts (about 2–3 minutes). Scatter fresh basil leaves and sprinkle grated Parmesan if using. Drizzle 1 teaspoon extra virgin olive oil over the top if desired.

If serving with pasta: cook 12 oz pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, drain, then return pasta to the pot. Add several ladlefuls of the sausage-and-pepper marinara and toss to combine, adding reserved pasta water as needed to achieve a glossy coating. Plate and spoon additional sauce on top. Garnish with extra basil and Parmesan.

If serving as sandwich (hoagie): lightly toast rolls. Pile rolls with hot sausage, peppers, olives and generous spoonfuls of sauce; top with melted mozzarella. Serve immediately.

If serving over polenta: spoon warm polenta onto plates and top with several ladlefuls of sausage-and-pepper marinara and cheese. Finish with basil and Parmesan.