Sausage Pizzola Recipe

Prep

Remove sausage from casings and dice into bite-size pieces if using links; if using bulk sausage, break into roughly 1/2-inch pieces. Dice onion and green pepper; mince garlic; measure spices.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Add the diced sausage to the hot skillet in a single layer. Let brown without moving for 2 minutes, then stir and continue to brown until pieces are nicely caramelized, about 4–6 minutes total.

Using a slotted spoon transfer 2/3 of the browned sausage to a bowl, leaving about 1–2 tablespoons of rendered fat in the skillet. Reserve the removed sausage for finishing so it stays crispy.

If the skillet looks dry, add another 1 teaspoon of olive oil. Add the diced onion and green pepper to the skillet. Sauté over medium heat until softened and beginning to brown, about 5–7 minutes.

Add the minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes (if using). Stir and cook until fragrant, about 30–45 seconds.

With the vegetables in the skillet, stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen its flavor.

Pour in the 14 oz crushed tomatoes and 1 cup water while scraping up any browned bits from the bottom of the pan. Stir to combine.

Add 1 teaspoon dry oregano, 2 tablespoons fresh chopped basil (or 1 teaspoon dried), and 1 teaspoon sugar (if using). Bring the sauce to a gentle simmer.

Reduce heat to low and simmer the marinara for 10–12 minutes, uncovered, stirring occasionally, until it slightly thickens and flavors meld.

Taste and adjust seasoning: add up to 1/2 teaspoon additional salt or more red pepper flakes for heat if desired.

Return the reserved crispy sausage to the skillet with the marinara and vegetable mixture. Stir to combine and cook 2–3 minutes to heat through and marry flavors.

If the mixture seems too thin, simmer another 2–3 minutes to reduce. If too thick, add 2–3 tablespoons water.

Transfer the sausage pizzola to a warm serving bowl or individual crostini-topping dishes. Sprinkle with 1 tablespoon grated Parmesan and 1 tablespoon chopped fresh parsley.

Serve immediately with toasted baguette slices, crostini, or use as a topping for polenta or pasta. Provide a spoon so guests can scoop generous portions.