Sausage & Peppers Recipe

Brown the sausages

Heat a large heavy-bottomed skillet or sauté pan over medium-high heat. Add 2 tbs olive oil. When shimmering, add the sausage links in a single layer (work in batches if needed). Brown the sausages on all sides, about 8–10 minutes, turning so they develop an even golden-brown color. Remove sausages to a plate and set aside. They do not need to be fully cooked through at this stage.

Sauté the vegetables

In the same skillet (add up to 2 tbs more olive oil if pan is dry), reduce heat to medium. Add sliced onions and bell peppers. Season with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Sauté, stirring occasionally, until softened and beginning to caramelize, about 10–12 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Transfer vegetables to a bowl and set aside.

Deglaze and build the sauce

Return the skillet to medium heat. If using wine, pour 1 cup white wine into the hot pan to deglaze, scraping up browned bits from the bottom; let it reduce by half, about 2–3 minutes. Add the crushed tomatoes (48 oz), 1 cup stock, 3 tbs tomato paste, 2 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes (if using), and 1 tsp sugar (if using). Stir to combine and bring to a gentle simmer.

Combine and braise

Nestle the browned sausages into the simmering tomato mixture, then spoon the sautéed peppers and onions over and around the sausages. Reduce heat to low so the sauce is at a bare simmer. Cover partially and simmer gently for 25–30 minutes, turning sausages once halfway through, until sausages are cooked through (internal temperature 160–165°F / 71–74°C for pork or according to package) and flavors have melded.

Adjust seasoning

Taste the sauce and adjust salt, pepper, and red pepper flakes as needed. If sauce is too thin, remove the lid and simmer 5–10 minutes to reduce to desired thickness. If too thick, add up to 1/2 cup more stock.

Stir in half of the chopped fresh basil into the sauce right before serving. Sprinkle freshly grated Parmesan over the top and scatter remaining basil for garnish. Serve sausages and peppers hot with crusty rolls or hoagie buns to make sandwiches, or plate over polenta, pasta or rice as desired. For catering: transfer to hotel pans, keep at 140°F (60°C) for holding, and provide rolls and grated Parmesan on the side.