Sausage And Peppers Recipe

Preheat and prepare

Preheat a grill or a large cast-iron skillet over medium-high heat. If using the oven to roast peppers, preheat oven to 450°F (230°C) and line a sheet pan with foil.

Brown sausages

Brush sausages lightly with 1 teaspoon olive oil. Place sausages on the hot grill or in the skillet. Cook, turning occasionally, until well-browned on all sides, about 8–10 minutes. They do not need to be fully cooked through at this stage (internal temp ~145°F). Remove sausages to a plate and set aside.

Roast or char peppers

If grilling: place pepper halves/strips directly on the grill and char until blistered (6–8 minutes), turning. If using a skillet: add 1 tablespoon olive oil and heat until shimmering, then add pepper strips and cook over medium-high heat until edges char, 8–10 minutes. For oven: spread pepper strips on the sheet pan, drizzle with oil, roast 12–18 minutes until edges blistered and slightly blackened. Transfer peppers to a bowl and cover with foil for 5 minutes, then peel if desired (optional).

Sauté onion and garlic

In the same large skillet (wipe out only if burnt, otherwise use residual fond), add remaining 1 tablespoon olive oil over medium heat. Add sliced onions and a pinch of salt. Sauté until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and red pepper flakes and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Combine peppers with onions

Add the roasted/charred pepper strips to the skillet with onions and toss to combine. Season with remaining salt and black pepper. Cook together for 1–2 minutes so flavors meld.

Deglaze and simmer

Move the pepper and onion mixture to one side of the skillet (or remove briefly). Add the optional 1/4 cup red wine or broth to the pan to deglaze, scraping up browned bits from the bottom; let it reduce slightly, 1–2 minutes.

Add the browned sausages back to the skillet and pour in 2 cups of marinara sauce, ensuring sausages are nestled into the sauce and vegetables. Bring to a gentle simmer over medium-low heat.

Cover and simmer until sausages are fully cooked and have reached 160–165°F internal temperature, about 10–12 minutes. Uncover and simmer another 2–3 minutes to thicken the sauce slightly if needed.

Finish and serve

Stir in torn basil leaves and adjust seasoning with salt and pepper to taste. Sprinkle with grated Parmesan and chopped parsley if using. Serve hot over toasted hoagie rolls, crusty bread, polenta, or pasta. Spoon extra sauce and peppers over the sausages when plating.