Italian Sausage With Peppers & Onions Recipe

Prepare ingredients

Slice bell peppers into 1/2-inch strips, thinly slice the onion, and mince the garlic. Set aside.

Brown the sausages

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sausages spaced apart. Cook undisturbed for 3–4 minutes until well browned on one side, then turn to brown all sides, about 6–8 minutes total. Sausages should have good color but do not need to be fully cooked through. Remove sausages to a plate and tent with foil.

Sear the vegetables

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Add sliced onions and peppers and cook, stirring occasionally, until starting to soften and char in spots, about 6–8 minutes. Season vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Add garlic

Push peppers and onions to the side and add minced garlic to the cleared space. Cook 30–45 seconds until fragrant, then stir garlic into the vegetables.

Combine sauce and spices (optional saucier version)

If using tomatoes for a saucier result, pour 1 cup crushed tomatoes or passata into the pan with the peppers and onions. Add 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon sugar (if using), 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon red pepper flakes if you want heat. Stir to combine and bring to a gentle simmer.

Finish cooking sausages in the sauce

Nestle the browned sausages back into the pan among the peppers and sauce. Cover and simmer gently for 10–12 minutes, turning once, until sausages reach an internal temperature of 160°F (71°C) for pork sausages or follow package directions. If not using tomatoes, return sausages to the pan, toss with peppers and onions, cover and cook for 6–8 minutes until sausages are cooked through.

Adjust seasoning

Taste the sauce/vegetables and adjust salt and pepper as needed. If sauce is too acidic, add a pinch more sugar. Remove from heat and stir in chopped fresh parsley.

For sandwiches: split hoagie rolls and if desired toast lightly under a broiler. Place a sausage in each roll, spoon peppers and onions and some sauce over the top, and sprinkle with grated Parmesan or melt provolone slices over the top for 1–2 minutes under the broiler until cheese melts.

For plated service: slice sausages on the bias, arrange over a bed of peppers and onions, spoon sauce over, and garnish with extra parsley and grated cheese.