Description
This comforting Sausage and Peppers recipe combines flavorful Italian sausage with sautéed bell peppers, onions, and a savory tomato-based sauce. Enhanced with garlic, fresh herbs, and a touch of balsamic vinegar, this one-pan skillet dish is perfect for a hearty dinner served on its own or alongside rice, pasta, or crusty bread.
Ingredients
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 (plus more if needed)
- 1 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and freshly ground black 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 Sausages: 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. Once browned, transfer 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 onions. Sauté for 3 minutes until they begin to soften.
- Add Tomato Paste and Aromatics: Stir in the tomato paste, minced garlic, and red pepper flakes. Cook and stir for about 1 minute to develop the flavors.
- Combine Liquids and Herbs: 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 everything together then nestle the browned sausages into the pepper mixture.
- Simmer the Dish: Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer until the sausages are fully cooked to an internal temperature of 160°F and the peppers are tender, about 10 minutes. Add an additional 1/4 cup of chicken broth if the sauce needs thinning.
- Rest the Sausages: Remove the sausages from the skillet and let them rest for 5 minutes on a cutting board tented with foil. Keep the pepper mixture covered in the pan to stay warm.
- Slice and Combine: Slice the rested sausages into pieces, then return them to the skillet along with the shredded parmesan cheese. Toss everything together until well combined and the cheese melts into the sauce.
- Garnish and Serve: Garnish with chopped fresh basil or parsley. Serve warm in hoagie buns for sandwiches or alongside potatoes, rice, polenta, or pasta as a complete meal.
Notes
- Use mild or spicy Italian sausage based on your heat preference.
- Adding extra chicken broth helps to adjust the sauce consistency as desired.
- For a vegetarian version, substitute sausage with plant-based sausage alternatives and use vegetable broth.
- Ensure sausages reach an internal temperature of 160°F for safe consumption.
- Fresh herbs add brightness; feel free to increase quantities or swap basil for parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
