Sausage, Peppers & Onions

 This iconic dish is a celebration of simple, robust flavors. Juicy Italian sausages are simmered with sweet onions, colorful bell peppers, and a savory tomato-wine sauce until everything is tender and bursting with flavor. Incredibly versatile, it’s perfect stuffed into a crusty hoagie roll, served over creamy polenta, or tossed with your favorite pasta for a satisfying meal that feels both rustic and elegant.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 1–1.5 lbs (450–680g) Italian sausage links (sweet, mild, or hot)

• 1 tablespoon olive oil

• 1 large onion, thinly sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow or orange bell pepper, sliced (optional, for color)

• 3 cloves garlic, minced

• ½ cup tomato sauce or crushed tomatoes

• ½ cup chicken broth or dry white wine (like Pinot Grigio)

• 1 teaspoon Italian seasoning

• Salt and black pepper, to taste

• Pinch of red pepper flakes (optional, for heat)

For Serving:

• Fresh chopped basil or parsley

• Crusty hoagie rolls, cooked pasta, rice, or polenta

Instructions

1. Brown the Sausages:
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sausage links and cook, turning occasionally, until nicely browned on all sides, about 5-7 minutes. They do not need to be cooked through at this stage. Remove the sausages to a plate and set aside.

2. Sauté the Vegetables:
Reduce the heat to medium. In the same skillet with the sausage drippings, add the sliced onions and bell peppers. Sauté, stirring occasionally, until the vegetables have softened and the onions become translucent, about 6-8 minutes.
Add the minced garlic and cook for one more minute until fragrant.

3. Build the Sauce:
Pour in the tomato sauce and chicken broth (or wine), scraping the bottom of the pan with a wooden spoon to lift all the browned, flavorful bits. Stir in the Italian seasoning, and season with salt, black pepper, and optional red pepper flakes.

4. Simmer to Perfection:
Return the sausages to the skillet, nestling them into the bed of peppers and onions. You can leave them whole for a more rustic presentation or slice them into thick chunks for easier serving.
Bring the sauce to a simmer, then cover the skillet and reduce the heat to low. Let it cook for 15-20 minutes, or until the sausages are cooked through and the sauce has thickened slightly.

5. Serve:
Remove from heat. For a fresh finish, sprinkle with chopped basil or parsley. Serve immediately in your chosen style.

Serving Suggestions

• The Classic Hoagie: Spoon the mixture into split, toasted hoagie rolls for the ultimate sandwich.

• Over Pasta: Serve over a bed of rigatoni or spaghetti for a hearty main course.

• With Grains: Perfect alongside creamy polenta, mashed potatoes, or a simple pile of rice to soak up the delicious sauce.

• As an Appetizer: Slice the sausages and serve with toothpicks alongside the peppers and onions for a great party platter.

Chef's Notes

• Wine vs. Broth: Using white wine will add a brighter, more complex acidity, while chicken broth will result in a richer, more savory sauce. Both are excellent!

• Don't Crowd the Pan: Browning the sausages in a single layer ensures they get a good sear instead of steaming.

• Make it Your Own: Feel free to add sliced mushrooms along with the peppers, or a splash of balsamic vinegar at the end for extra depth.