Description
Sausage and Peppers is a classic Italian-American dish featuring flavorful Italian sausages simmered with colorful bell peppers, onions, and a savory tomato-based sauce. This hearty and comforting meal is perfect served on hoagie buns or alongside potatoes, rice, or pasta for a satisfying dinner.
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
- 1 large roma tomato, halved and sliced
Sauce and Seasoning
- 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
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and pepper to taste
Finishing Touches
- 1/4 cup finely shredded parmesan cheese (grate 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 sausages and cook until browned on all sides, about 8 to 10 minutes. Once browned, transfer the sausages to a plate while leaving the rendered fat in the skillet.
- Sauté Peppers and Onions: Return the skillet to medium heat. Add the sliced bell peppers and onions, then 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. Sauté this mixture for 1 minute to release the flavors.
- Combine Sauce Ingredients: Pour in the low-sodium chicken broth and balsamic vinegar. Add the sliced roma tomato, chopped fresh basil, dried oregano, and season with salt and pepper to your taste. Toss everything together to combine well.
- Simmer with Sausages: Nestle the browned sausages back into the pepper mixture. Bring the mixture to a simmer, then reduce heat to low. Cover and let simmer until the sausages reach an internal temperature of 160°F and the peppers are tender, about 10 minutes. If the sauce seems too thick, add an additional 1/4 cup chicken broth to thin it.
- 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 warm in the skillet with the lid on.
- Slice and Combine: Slice the rested sausages and return them to the pan with the pepper mixture. Add the finely shredded parmesan cheese and gently toss until all ingredients are combined and warmed through.
- Garnish and Serve: Garnish with chopped fresh basil or parsley. Serve the sausage and peppers in hoagie buns or alongside your choice of potatoes, rice, polenta, or pasta for a complete meal.
Notes
- Choosing mild or spicy Italian sausage allows you to control the heat level of the dish.
- If you prefer, substitute chicken broth with vegetable broth for a slightly different flavor.
- For a richer sauce, add an extra spoonful of tomato paste or a splash of crushed tomatoes.
- Use a food thermometer to ensure sausages reach 160°F internally for food safety.
- Freshly grated parmesan cheese enhances the flavor more than pre-shredded varieties.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
