Description
This Sausage and Peppers recipe features Italian sausage links cooked with colorful bell peppers, onions, and a savory tomato-based sauce with garlic, basil, and oregano. It's a comforting main dish perfect for serving with hoagie buns, potatoes, 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 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
- 1 large roma tomato, halved and sliced
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- 1/4 cup finely shredded parmesan cheese (grate 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 sausage links and cook until browned on all sides, about 10 minutes. 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 start to soften.
- Add tomato paste and spices: Stir in the tomato paste, minced garlic, and red pepper flakes. Cook for 1 minute to release the flavors.
- Add 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 the mixture to combine.
- Simmer sausages with peppers: Nestle the browned sausages into the pepper mixture. Bring to a simmer, then reduce heat to low. Cover and simmer gently for 10 minutes until the sausages reach 160°F internally and the peppers are tender. Add an extra 1/4 cup chicken broth if the sauce needs thinning.
- Rest sausages: Remove the sausages from the pan and let them rest covered loosely with foil for 5 minutes. Keep the pepper mixture covered in the pan to stay warm.
- Slice and combine: Slice the rested sausages and return them to the pan with the pepper mixture. Stir in the shredded parmesan cheese and toss to combine.
- Garnish and serve: Garnish with additional fresh basil or parsley. Serve the sausage and peppers in hoagie buns or alongside potatoes, rice, polenta, or pasta.
Notes
- Use mild or spicy Italian sausage according to your preference for heat.
- Substitute chicken broth with vegetable broth for a different flavor profile.
- If you prefer, using sweet bell peppers only will make the dish milder.
- You can prepare this dish ahead and reheat gently; the flavors meld beautifully over time.
- Serve with crusty bread or on hoagie rolls for a classic sandwich style.
- Grating fresh parmesan cheese adds more authentic flavor than pre-shredded cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
