Description
Sausage and Peppers is a classic Italian-American dish featuring juicy Italian sausage links cooked with colorful bell peppers, onions, and a rich tomato-based sauce. This hearty meal combines savory Italian flavors with a tender, flavorful sausage that pairs perfectly with a sprinkle of Parmesan cheese and fresh basil. Ideal for serving in hoagie buns or alongside potatoes, rice, or pasta.
Ingredients
Scale
Sausage and Vegetables
- 5 Italian sausage links (20 oz.), mild or spicy
- 1 Tbsp olive oil
- 2 large bell peppers (one red, and one yellow or green), cored and sliced
- 1 large yellow onion, sliced
Sauce and Seasoning
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup low-sodium chicken broth, then more to taste
- 1 Tbsp balsamic vinegar
- 1 large roma tomato, halved and sliced
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and pepper to taste
Finishing
- 1/4 cup finely shredded parmesan cheese (grated with a rasp grater)
- Chopped fresh basil or parsley, for garnish
Instructions
- Cook Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage links and cook until browned on all sides, about 8 to 10 minutes. Transfer the sausages to a plate, leaving the rendered fat in the skillet.
- Sauté Vegetables: Return the pan to medium heat and add the sliced bell peppers and onions. Sauté for 3 minutes until slightly softened.
- Add Flavorings: Stir in tomato paste, minced garlic, and red pepper flakes. Continue to sauté for another 1 minute until fragrant.
- Simmer Sauce: Pour in chicken broth and balsamic vinegar. Add the sliced roma tomato, chopped fresh basil, dried oregano, and season with salt and pepper to taste. Toss the mixture well, then nestle the sausages back into the pepper mixture.
- Cook Through: Bring the skillet to a simmer, then reduce the heat to low. Cover and simmer until the sausages reach an internal temperature of 160°F and the peppers are tender, about 10 minutes. Add an additional 1/4 cup chicken broth if needed to thin the sauce.
- Rest Sausages: Remove sausages and let them rest for 5 minutes on a cutting board tented with foil. Keep the pepper mixture warm in the pan covered with the lid.
- Slice and Combine: Slice the rested sausages, return them to the pan along with the finely shredded Parmesan cheese, and toss everything together to combine.
- Serve: Garnish with chopped fresh basil or parsley. Serve hot in hoagie buns or alongside potatoes, rice, polenta, or pasta.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- If unavailable, substitute fresh tomatoes with canned diced tomatoes for quicker prep.
- Adding a splash of balsamic vinegar gives a subtle tang that balances the dish's richness.
- For a lower-fat version, remove the sausage casing or use turkey sausage.
- The dish pairs well with crusty bread or over creamy polenta for a comforting meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
