There’s something about the sizzle of spicy sausage mingling with sweet peppers and fragrant basil that just feels like home. This Sausage and Pepper Skillet with Basil Recipe is a quick, satisfying meal bursting with fresh flavors and simple ingredients that you’ll want to make again and again.

A white pan filled with sliced brown sausage pieces mixed with long yellow and red pepper strips and softened white onion slices, all coated in a light brown sauce. Bright green basil leaves and chopped green herbs are scattered on top, adding fresh color. The pan rests on a dark green cloth on a white marbled surface. Surrounding the pan are three light brown small buns, and there is a wooden spoon placed beside the pan along with a small white bowl filled with chopped green herbs. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage and Pepper Skillet with Basil Recipe
Top Tip
How to Serve Sausage and Pepper Skillet with Basil Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage and Pepper Skillet with Basil Recipe

Why You'll Love This Recipe

I remember the first time I cooked this Sausage and Pepper Skillet with Basil Recipe – the colors alone wowed everyone at the table, and the aroma was like an Italian trattoria right in my kitchen. It’s straightforward but delivers that deep, comforting flavor we all crave on busy weeknights.

One-Pan Comfort: Everything cooks together in one skillet for fewer dishes and richer flavor as the sausage melds with the peppers and herbs.
Vibrant Freshness: The fresh basil and bright bell peppers give a pop of color and a fresh finish that really sings.
Flexible Heat Level: You control the spice, so it’s perfect whether you’re feeding kids or want to turn it up a notch.
Versatile Meal: Serve it with bread, pasta, rice, or even polenta – it’s a recipe that easily adapts to whatever you have on hand.

Seven small sandwiches are arranged on a white scalloped plate placed on a dark green cloth over a white marbled surface. Each sandwich has a light golden brown bun, sliced open to hold layers of cooked sausage pieces with a browned, slightly crispy texture, bright red and yellow sautéed bell pepper strips, and translucent cooked onions. The filling is sprinkled with finely chopped green herbs. A whole plain bun sits on the marbled surface near the plate, and a small white bowl with green herbs is partially visible in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The success of this Sausage and Pepper Skillet with Basil Recipe really lies in fresh, simple ingredients that mingle beautifully. Shopping tips? Look for good quality Italian sausages – whether spicy or mild – and fresh, colorful peppers that give the dish vibrancy and crunch.

Flat lay of five Italian sausage links with natural casings, a small white bowl of olive oil, one red bell pepper sliced, one yellow bell pepper sliced, one large yellow onion sliced into rings, a small white bowl filled with bright red tomato paste, a small white bowl of finely minced fresh garlic, a small white bowl with red pepper flakes, a small white bowl of golden chicken broth, a small white bowl of dark balsamic vinegar, one large roma tomato halved and sliced, a small pile of freshly chopped basil leaves, a small white bowl with dried oregano leaves, a small white bowl containing finely shredded parmesan cheese, and a few sprigs of fresh basil arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: I prefer mild for everyday meals, but spicy sausage kicks it up if you want a punch.
Olive oil: Adds a subtle richness and helps brown the sausage and veggies evenly.
Bell peppers: Grab red and yellow or green for a sweet and slightly tangy mix with funky color contrast.
Yellow onion: Sweet and mellow, it forms the savory backbone alongside the sausage.
Tomato paste: Concentrated tomato flavor that deepens the sauce and brings it all together.
Garlic: Essential for that garlicky warmth that every Italian-inspired dish needs.
Red pepper flakes: Adjustable heat to match your mood or appetite.
Low-sodium chicken broth: Keeps the sauce juicy without overpowering the delicate flavors.
Balsamic vinegar: Adds a hint of tang and sweetness that lifts the whole skillet.
Roma tomato: Freshness and a little bite that balances cooked ingredients.
Fresh basil: The star herb here, giving brightness and a sweet, peppery finish.
Dried oregano: Earthy and robust, it complements the basil perfectly.
Parmesan cheese: Just a bit of umami and saltiness, grated finely to melt evenly into the dish.
Fresh basil or parsley garnish: Adds a lovely fresh note and pretty presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Sausage and Pepper Skillet with Basil Recipe is one of those dishes I love tweaking depending on what’s in my fridge or who I’m cooking for. It’s super flexible, and you should totally feel free to make it your own.

Variation: Once, I swapped Italian sausage for spicy chorizo – the flavors were bolder, but just as fantastic. If you want to keep it lighter, turkey sausage works great too, and you can add more veggies like zucchini or mushrooms for a boost.

Step-by-Step: How I Make Sausage and Pepper Skillet with Basil Recipe

Step 1: Brown the Sausage to Build Flavor

Start by heating the olive oil in a large skillet over medium heat. Add your Italian sausage links and let them brown nicely on all sides—this takes about 8 to 10 minutes. Don’t rush; that browning is critical for flavor. Once browned, transfer the sausages to a plate but keep all those delicious drippings in the pan—they’re the base for your sauce.

Step 2: Sauté the Peppers and Onions

In the same skillet, toss in your sliced bell peppers and onions. Cook them for about 3 minutes until they soften and soak up all those sausage drippings. This step brings out the natural sweetness in the peppers and onions, creating a lovely contrast with the savory sausage.

Step 3: Build the Sauce Base

Stir in the tomato paste, minced garlic, and red pepper flakes. Sauté everything together for just about a minute until the tomato paste darkens slightly, intensifying its flavor without burning. This quick step layers in that rich tomatoey goodness.

Step 4: Add Liquids and Herbs

Pour in your chicken broth and balsamic vinegar, then add sliced roma tomatoes, chopped basil, dried oregano, and season with salt and pepper. Give everything a good stir—that sweetness and acidity start to balance perfectly here. Nestle the sausages back into the pan, letting them bathe in the fragrant sauce.

Step 5: Simmer to Perfection

Bring the skillet to a gentle simmer, then lower the heat and cover. Let everything cook together for about 10 minutes until the sausages are cooked through (an internal temp of 160°F is perfect) and your peppers are tender but still vibrant. If the sauce feels too thick, add a splash more chicken broth to loosen it up.

Step 6: Final Touches and Serve

Pull the sausages out and let them rest for 5 minutes—this keeps them juicy. Meanwhile, keep the peppers warm with the lid on. Slice the sausages, toss them back into the skillet with the peppers and sprinkle with shredded parmesan. Stir gently to combine, then garnish with fresh basil or parsley before serving.

Top Tip

After making this Sausage and Pepper Skillet with Basil Recipe multiple times, I’ve found a few little tricks make all the difference. Let me share those with you to save you some kitchen stress and boost the flavor.

Browning is Key: Don’t skip browning the sausages thoroughly—it creates a rich base of flavor that pumps up every bite.
Use Fresh Basil: Adding the fresh basil at the end rather than cooking it keeps its bright flavor intact.
Control Your Heat: Start with a small amount of red pepper flakes; you can always add more later if you want more kick.
Don’t Forget to Rest the Sausages: Letting them rest keeps them juicy and easier to slice without losing moisture.

How to Serve Sausage and Pepper Skillet with Basil Recipe

sausage and peppers - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of finely chopped fresh basil or parsley for that fresh herby pop. A bit of freshly grated parmesan right on top feels like the perfect final touch – it melts just enough and adds a salty, nutty layer that’s irresistible.

Side Dishes

Over the years, I’ve often served this skillet over creamy polenta or alongside buttery mashed potatoes for comforting contrast. It also pairs beautifully with a simple crusty hoagie roll to make hearty sandwiches. Sometimes, I toss it with pasta or serve over steamed rice when I want a quick weeknight meal that sticks to your ribs.

Creative Ways to Present

For a dinner party, I like to plate the sausage slices on a vibrant bed of peppers and drizzle a bit of extra balsamic glaze on top. It looks stunning and feels a little fancy but is so easy. You can also use mini hoagie rolls to make individual sliders, which are always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge — the flavors actually deepen overnight. Just reheat gently on the stove or microwave to avoid drying the sausage out. It keeps well for 3 to 4 days, making it a great make-ahead meal.

Freezing

Freezing works too! I portion out the sausage and pepper mixture into freezer-safe containers or bags. When you’re ready to eat, thaw in the fridge overnight and reheat slowly on the stove. Full disclosure: fresh basil loses its brightness after freezing, so I add fresh basil after reheating.

Reheating

To keep everything juicy when reheating, I prefer warming it gently in a skillet over medium-low heat, stirring occasionally. This prevents the sausage from toughening and keeps that sauce deliciously saucy. If it’s too thick, a splash of chicken broth or water loosens it right up.

Frequently Asked Questions:

Can I use different types of sausage in this recipe?

Absolutely! I’ve made this skillet with spicy chorizo, mild turkey sausage, and even plant-based sausage alternatives. Just be sure to adjust cooking times accordingly, and watch the seasoning if your sausage is already flavored.

How do I know when the sausages are fully cooked?

The best way to be sure is using a meat thermometer—sausages are safe and juicy when they reach 160°F (71°C) internally. If you don’t have a thermometer, cut into one to check that it’s no longer pink and juices run clear.

Can I make this recipe gluten-free?

Definitely! This Sausage and Pepper Skillet with Basil Recipe is naturally gluten-free as long as your sausage and chicken broth don’t contain any hidden gluten additives. Just serve it with gluten-free bread, rice, or polenta for a complete meal.

What’s the best way to reheat leftovers without drying out the sausage?

I recommend gently reheating leftovers on the stovetop over medium-low heat with a splash of chicken broth or water. Stir often to warm evenly and prevent drying. Microwaving in short bursts with a cover works too, but the stove method retains moisture best.

Final Thoughts

This Sausage and Pepper Skillet with Basil Recipe holds a special spot in my heart because it feels like the perfect blend of simple, wholesome ingredients turning into a meal that’s full of warmth and color. I hope you enjoy making it as much as I do — it’s a wonderful way to fill your kitchen with inviting aromas and your table with smiles.