Sausage And Peppers Recipe
A colorful, skillet-cooked one-pot meal that’s spicy, easy, and pure Italian comfort food.
I first learned this Sausage And Peppers Recipe from my nonna back in New Jersey—every bite reminds me of Sunday dinners, laughter echoing down the hallway, and crusty bread soaking up that sweet-tangy sauce.
Why You’ll Love This Recipe
- No oven needed—just a trusty skillet and the stovetop.
- Ready in under 30 minutes—perfect for busy weeknights.
- One-pot meal = fewer dishes (and who doesn’t love that?).
- Bold, spicy Italian sausage meets tender, colorful peppers.
- Family-friendly comfort food with an easy veggie boost.
- Budget-friendly ingredients you likely have on hand.
- Naturally gluten-free; swap in turkey sausage for a lighter twist.
- Leftovers taste even better the next day—hello, meal prep!
Ingredients
- 1 pound Italian sausage links (sweet or spicy, sliced into ½” rounds)
- 3 bell peppers (1 red, 1 yellow, 1 green; sliced into strips)—choose firm, glossy peppers
- 1 large yellow onion (thinly sliced)
- 3 cloves garlic (minced)—fresh packs more punch than jarred
- 2 tbsp extra-virgin olive oil (or avocado oil)
- 1 (14-oz) can crushed tomatoes (San Marzano style for richer flavor)
- ¼ cup low-sodium chicken broth (or water)
- 1 tsp dried oregano (or a few fresh leaves, torn)
- ½ tsp red pepper flakes (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or flat-leaf parsley (chopped, for garnish)
- Crusty Italian bread or over pasta/rice, to serve
Directions
- Brown the sausage
Heat the olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer—don’t overcrowd. Let them sizzle undisturbed for 2 minutes, then flip until golden on both sides. Tip: you want a nice sear for extra flavor. Remove sausage, set aside. - Sauté onions and peppers
In the same skillet, lower heat to medium. Toss in onion slices and bell pepper strips. Stir occasionally until they begin to soften, about 5 minutes. A pinch of salt helps draw out moisture for quicker cooking. - Add garlic and seasonings
Push veggies to one side; drop minced garlic, oregano, and red pepper flakes into the empty space. Let the garlic bloom—just 30 seconds. Then stir everything together. - Build the sauce
Return sausage to skillet. Pour in crushed tomatoes and chicken broth, stirring to combine. Scrape any browned bits off the bottom—that’s pure taste gold. - Simmer to perfection
Bring mixture to a gentle bubble, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring once or twice. Look for slightly thickened sauce and tender peppers. - Finish and serve
Taste and adjust salt and pepper. Sprinkle chopped basil or parsley on top. Serve straight from the skillet over pasta, rice, or alongside crusty bread. Pro tip: let it rest a couple of minutes so flavors meld.
Servings & Timing
Makes 4 hearty servings
Prep Time: 10 minutes (slicing sausage and veggies)
Cook Time: 20 minutes (browning, sautéing, simmering)
Total Time: 30 minutes
Variations
- Swap Italian sausage for chorizo or chicken apple sausage for a sweet-savory twist.
- Stir in baby spinach during the last 2 minutes of simmering for extra greens.
- Use fire-roasted diced tomatoes instead of crushed for a chunkier texture.
- Add sliced mushrooms or zucchini to stretch veggies and add umami.
- Finish with a splash of balsamic vinegar for tangy depth.
- Make it dairy-free by skipping the cheese—still ultra comforting.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a sealed bag or container for up to 2 months.
Reheat: Thaw overnight in fridge; warm on stovetop over medium-low heat, adding a splash of broth if sauce is too thick.
Make-Ahead: Prepare through Step 5, cool, then refrigerate. Reheat, simmer 5 more minutes, and finish with herbs.
Notes
• Slicing sausage on the bias gives bigger surface area—hello, crisp edges!
• For milder flavor, choose sweet Italian sausage and skip red pepper flakes.
• If peppers still feel a bit firm, simmer a few extra minutes with the lid on.
• Using San Marzano-style crushed tomatoes really ups the authenticity—totally worth it.
FAQs
Q: Can I use pre-cooked sausage?
A: Sure—just slice, brown briefly to heat through, then follow the recipe.
Q: Is this recipe gluten-free?
A: Yes, as long as your sausage and broth are certified gluten-free.
Q: How spicy is this dish?
A: It’s mild by default; add or skip red pepper flakes to suit your heat tolerance.
Q: Can I make this in the oven?
A: You can bake everything in a 400°F oven for 20 minutes, but you’ll miss that skillet-seared flavor.
Q: What’s the best sausage brand?
A: I love Aidells Chicken & Apple for a lighter take, or Johnsonville hot Italian for authentic zip.
Q: How do I prevent the sauce from being watery?
A: Let it simmer uncovered for the last few minutes so excess liquid reduces.
Q: Can I add pasta directly to the skillet?
A: Absolutely—stir in cooked rigatoni or penne with a splash of pasta water for one-pan comfort.
Q: Will this work in a slow cooker?
A: Brown the sausage first, then dump ingredients into the slow cooker on High for 2–3 hours.
Conclusion
This Sausage And Peppers Recipe brings together spicy Italian sausage, sweet peppers, and a simple tomato sauce for a cozy one-pot meal that’s as easy as it is delicious. It’s perfect for a quick family dinner, meal prep, or even a casual gathering—no fuss, maximum flavor. Give it a try, let me know how it turns out, and feel free to explore my other skillet-cooked Italian comfort food recipes!
Sausage And Peppers Recipe
Ingredients
- 1 pound Italian sausage links (sweet or spicy, sliced into ½" rounds)
- 3 bell peppers (1 red, 1 yellow, 1 green; sliced into strips) choose firm, glossy peppers
- 1 large yellow onion (thinly sliced)
- 3 cloves garlic (minced) fresh packs more punch than jarred
- 2 tbsp extra-virgin olive oil (or avocado oil)
- 1 (14-oz) can crushed tomatoes (San Marzano style for richer flavor)
- ¼ cup low-sodium chicken broth (or water)
- 1 tsp dried oregano (or a few fresh leaves, torn)
- ½ tsp red pepper flakes (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or flat-leaf parsley (chopped, for garnish)
- Crusty Italian bread or over pasta/rice, to serve
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer. Let them sizzle undisturbed for 2 minutes, then flip until golden on both sides. Remove sausage and set aside.
- In the same skillet, lower heat to medium. Toss in onion slices and bell pepper strips. Stir occasionally until they begin to soften, about 5 minutes. Add garlic, oregano, and red pepper flakes.
- Push veggies to one side; drop minced garlic, oregano, and red pepper flakes into the empty space. Let the garlic bloom for 30 seconds, then stir everything together.
- Return sausage to skillet. Pour in crushed tomatoes and chicken broth, stirring to combine. Scrape any browned bits off the bottom.
- Bring mixture to a gentle bubble, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally. Look for a slightly thickened sauce and tender peppers.
- Taste and adjust salt and pepper. Sprinkle chopped basil or parsley on top. Serve straight from the skillet over pasta, rice, or alongside crusty bread.
Notes
• For milder taste, choose sweet Italian sausage and skip red pepper flakes.
• Simmer a few extra minutes if peppers still feel firm.
• San Marzano-style crushed tomatoes add authenticity to the dish.
