Description
Sausage and Peppers is a classic Italian-American dish featuring flavorful Italian sausage links simmered with sautéed bell peppers, onions, and a savory tomato sauce, finished with fresh herbs and parmesan cheese. Perfect served on hoagie buns or alongside potatoes, rice, or pasta for a comforting and hearty meal.
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
- 1 large roma tomato, halved and sliced
Sauce and Seasonings
- 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
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and pepper, to taste
Finishing Touches
- 1/4 cup finely shredded parmesan cheese (grated with a rasp grater)
- Chopped fresh basil or parsley, for garnish
Instructions
- Brown the 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. Remove the sausages to a plate, leaving the rendered fat in the skillet.
- Sauté Peppers and Onions: Return the skillet to medium heat and add the sliced bell peppers and onion. Sauté for 3 minutes until slightly softened.
- Add Flavorings: Stir in the tomato paste, minced garlic, and red pepper flakes. Cook and stir for 1 minute to develop the flavors.
- Create the Sauce: Pour in the 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.
- Simmer the Sausages: Nestle the browned sausages into the pepper mixture. Bring to a simmer, then reduce heat to low. Cover and simmer gently until the sausages are cooked through (internal temperature 160°F) and the peppers are tender, about 10 minutes. Add an extra 1/4 cup chicken broth if the sauce is too thick.
- Rest and Slice Sausages: Remove the sausages from the pan and let them rest on a cutting board tented with foil for 5 minutes. Keep the pepper mixture warm in the covered pan.
- Combine and Serve: Slice the rested sausages and return them to the pan with the pepper mixture. Sprinkle with shredded parmesan cheese and toss to combine. 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 sausages according to your spice preference.
- The dish works well with various bell pepper colors for a vibrant presentation.
- For a richer flavor, allow the sauce to simmer longer to deepen the taste.
- Substitute parmesan with pecorino romano for a sharper cheese option.
- If preferred, serve sausage and peppers over crusty bread for an easy sandwich.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
