Sausage & Peppers Recipe

Prep

Thinly slice the onion and all bell peppers into 1/4-inch strips. Mince the garlic. Open the canned tomatoes and measure other ingredients. If using sub rolls, warm them; if serving over pasta, have pasta cooked to al dente and reserved.

Brown the sausages

Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the sausage links (whole) and brown on all sides, about 6–8 minutes, turning occasionally. They do not need to be cooked through. Remove sausages to a plate and set aside.

Sauté onions and peppers

Add the remaining 1 tablespoon olive oil to the hot pan. Reduce heat to medium. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the sliced bell peppers (and banana pepper if using) and continue to cook until peppers are tender-crisp and slightly charred, about 6–8 minutes more.

Add garlic and tomato base

Stir in the minced garlic and cook for 30–45 seconds until fragrant. Add the tablespoon of tomato paste and cook, stirring, 1 minute to caramelize slightly.

Deglaze and build sauce

Pour in the 1 cup white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid reduce for 1–2 minutes.

Simmer with tomatoes and seasonings

Add the 14 oz crushed tomatoes, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir to combine.

Finish cooking sausages in sauce

Nestle the browned sausages back into the pepper-tomato mixture. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes, turning sausages once, until sausages are cooked through (internal temperature 160°F/71°C for pork sausages) and flavors have melded. If sauce becomes too thick, add 2–4 tablespoons water or broth.

Adjust seasoning & rest

Taste the sauce and adjust salt, pepper, or red pepper flakes as needed. Spoon out the sausages to a cutting board, slice on the bias if desired, and return sliced sausages to the sauce.

Serve

Stir in chopped fresh parsley and torn basil leaves. Serve hot over pasta, polenta, or in toasted sub rolls with a spoonful of peppers and sauce. Garnish with extra parsley.

Leftovers & storage

Cool to room temperature then refrigerate in an airtight container for up to 3–4 days. Sauce (without sausages) freezes well for up to 3 months.