Sausage and Pepper Skillet Recipe

There’s something so comforting about a skillet bursting with colorful peppers and savory sausage that makes this Sausage and Pepper Skillet Recipe a true kitchen hero. The blend of sweet, spicy, and tangy flavors comes together in a way that feels both familiar and exciting — perfect for dinner any night of the week.

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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 Recipe
• Top Tip
• How to Serve Sausage and Pepper Skillet Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Sausage and Pepper Skillet Recipe

Ingredients & Why They Work

The ingredients in this Sausage and Pepper Skillet Recipe work together like old friends — each bringing their own flavor and texture to the party. When you pick quality sausage and fresh peppers, you’re halfway to dinner already.

• Italian sausage: Choose mild or spicy depending on your taste; the sausage fat renders out to flavor the entire dish.
• Olive oil: Needed to sauté veggies and add richness without overpowering the herbs and spices.
• Bell peppers: Using different colors — red, yellow, or green — creates a vibrant, sweet, slightly crunchy texture.
• Yellow onion: Adds a natural sweetness and depth once softened in the skillet.
• Tomato paste: Concentrated tomato flavor that thickens the sauce and ties all the ingredients together.
• Garlic: Essential for an aromatic boost and a familiar Italian touch.
• Red pepper flakes: Just a pinch adds warmth without heat; perfect to adjust to your liking.
• Chicken broth: Keeps the sauce juicy and helps cook the sausage through without drying it out.
• Balsamic vinegar: A little acidity to elevate the whole skillet with a subtle tanginess.
• Roma tomato: Fresh tomato slices lend natural juiciness and color next to the cooked bell peppers.
• Fresh basil: Bright and fragrant, it brings a garden-fresh note that pairs perfectly with Italian sausage.
• Dried oregano: Warm and earthy, grounding the dish in classic Italian seasoning.
• Parmesan cheese: Shredded finely for a nutty finish that melts into the skillet just before serving.
• Fresh parsley or additional basil: Used as garnish for an inviting, fresh look and flavor pop.

Make It Your Way

I love tweaking this Sausage and Pepper Skillet Recipe depending on what’s in my fridge or the mood I’m in. Don't be shy about swapping things around—you can easily make it your own!

• Variation: Sometimes I swap out Italian sausage for chorizo or chicken sausage for a fun twist that still keeps that rich flavor base.
• Vegetable swaps: Adding mushrooms or zucchini is a great way to stretch the dish and add texture, especially if you want to sneak in more veggies.
• Heat level: Play with the red pepper flakes or use spicy sausage if you like it with some zip—you control how bold this skillet gets.
• Cheese options: I’ve also tried Pecorino Romano instead of Parmesan for a sharper punch, and it’s delightful.

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

Step 1: Brown the Sausage to Lock in Flavor

Start by heating olive oil over medium heat in a large skillet. Add your Italian sausage links and brown them evenly on all sides. This usually takes 8 to 10 minutes. The goal here is a beautiful caramelized crust that adds so much depth to the dish. Once browned, transfer the sausages to a plate but leave all those flavorful browned bits and sausage fat in the pan — this will become the foundation of your sauce.

Step 2: Sauté Peppers and Onions

With the pan still hot, add your sliced bell peppers and onions. Sauté them for about 3 minutes until they start to soften but still hold some bite. Don’t rush this because it’s the sweet, slightly crunchy peppers that give this recipe its signature texture. Keep everything moving in the skillet to prevent burning.

Step 3: Build the Sauce

Next, stir in tomato paste, minced garlic, and red pepper flakes. Cook everything for about a minute to awaken those flavors and soften the garlic slightly — this little step really amps up the freshness and aroma.

Step 4: Add Liquids & Herbs, Simmer Gently

Pour in chicken broth and balsamic vinegar, then toss in slices of fresh roma tomato, chopped basil, dried oregano, and season with salt and freshly cracked pepper. Give everything a good stir. Now nestle your sausage back into the skillet, pushing them slightly into the pepper mixture.

Bring the skillet to a gentle simmer, then turn the heat down low and cover. Let it cook until the sausages reach an internal temperature of 160°F and the peppers are tender — about 10 minutes. If your sauce looks too thick or dry, add a little more chicken broth to loosen it up.

Step 5: Rest, Slice, and Finish

Remove the sausages to a cutting board and tent them loosely with foil, letting them rest for 5 minutes. Keep the pepper mixture covered and warm in the skillet. Then slice the sausages into rounds and return them to the pan. Toss everything with finely shredded Parmesan cheese until melted and combined. Garnish with fresh basil or parsley before serving.

How to Serve Sausage and Pepper Skillet Recipe

Garnishes

I always top my skillet with a handful of chopped fresh basil or parsley because it adds a lovely pop of green and brightness that balances the rich sausage. A sprinkle of freshly grated Parmesan right at the end also works wonders for that cheesy, nutty touch you crave.

Side Dishes

This Sausage and Pepper Skillet Recipe pairs beautifully with crusty Italian bread to scoop up every last bit of sauce. You could also serve it over creamy polenta, fluffy rice, or garlic buttered pasta—whatever feels right for the occasion.

Creative Ways to Present

For a fun twist at gatherings, I like serving the sausage and peppers on toasted hoagie buns with melted provolone for a hearty sandwich. It’s perfect for casual dinners or game day. You can also spoon it over roasted potatoes for a comforting, fork-friendly plate that kids and adults both love.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sausage stays juicy, and the pepper mixture actually tastes better after a day once the flavors meld even more.

Freezing

This skillet freezes well too. I portion out sausage and pepper mixture into freezer-safe containers. When thawed in the fridge overnight and gently reheated, it tastes like fresh-made with no loss in texture.

Reheating

When reheating, I prefer warming it over low heat on the stove with a splash of chicken broth to keep everything juicy. Avoid the microwave if you can, as gentle reheating preserves the sausage’s tenderness and the peppers’ texture better.

Final Thoughts

This Sausage and Pepper Skillet Recipe holds a special place in my weekly rotation because it’s reliably tasty, quick, and adaptable. It’s one of those dishes that feels like a warm hug at the end of a busy day but also impresses when you serve it to friends. Give it a try—you’ll find yourself coming back to this skillet again and again, just like I do.

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