Italian Sausage With Peppers Recipe

Slice the onion in half, then thinly slice (about 1/4-inch). Core and seed the bell peppers, then cut into 1/2-inch strips. Mince the garlic finely.

If using link sausages whole, leave them intact. For faster cooking and more sauce flavor, you can halve them lengthwise or cut into 2-inch pieces — decide before cooking.

Brown the sausages

Heat a large heavy skillet (cast-iron or stainless) over medium-high heat. Add 1 tbs olive oil. When shimmering, add the sausages in a single layer, leaving space between. Brown on all sides, about 8-10 minutes total, turning occasionally so they develop color but are not fully cooked through. Remove sausages to a plate and set aside.

Sauté onions and peppers

Reduce heat to medium and add the remaining 1 tbs olive oil to the same skillet. Add the sliced onions and cook 3–4 minutes until they begin to soften. Add bell pepper strips and a pinch of salt; cook 5–7 minutes, stirring occasionally, until peppers are softened and starting to brown.

Add garlic

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Deglaze and simmer

If using wine, pour 60 ml into the pan to deglaze, scraping up browned bits from the bottom; simmer 1–2 minutes to reduce slightly. Then add the crushed tomatoes and 120 ml broth. Stir in dried oregano, dried basil, red pepper flakes, sugar (if using), remaining salt and black pepper.

Return sausages and simmer

Nestle the browned sausages back into the sauce. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook 12–15 minutes until sausages are cooked through (internal temp 160°F/71°C for pork) and flavors meld. If sauce reduces too much, add up to 60 ml additional broth.

Taste the sauce and adjust seasoning with salt, pepper, or a pinch more sugar if too acidic. Sprinkle chopped parsley over the dish and, if desired, grate Parmesan on top.

Serve whole or sliced sausages with peppers and sauce over crusty bread, hoagie rolls, cooked pasta, or polenta. Leftovers keep refrigerated for 3–4 days.