Italian Sausage and Peppers

These Italian Sausage and Peppers are a hearty Italian dinner that’s restaurant quality all made in one-pan. With onions and peppers and spicy sausage, this recipe is bursting with flavor. Eat this Italian Sausage and Peppers plain or on a roll as a sandwich.

ITALIAN SAUSAGE AND PEPPERS

Italian Sausage and Peppers are the dish that my husband orders every time when we go to a restaurant. He loves a good spicy sausage. He prefers his with a some marinara sauce or diced tomatoes but you could definitely make these without too.

I feel like they are two sides when it comes to Italian Sausage and Peppers: those who like theirs with marinara and those who don’t.

You can use mild sweet sausage or hot sausage. I personally like a sweet more mild sausage but my husband likes it as spicy as it gets.

We actually used turkey sausage in these photos which have the same flavor but are a little healthier with less fat.

Brown the sausages pretty well on all sides but not cooked entirely through. Slice them up and then you’ll cook them longer later.

Start by slicing a large sweet yellow onion and two bell peppers.

You could use the same color or different colors. I like the flavor of one red and one green. I like to use olive oil and butter. I like the flavor of the butter but the olive oil has a higher burn point so together they are perfect!

Add some garlic, a little chicken broth or cooking wine, and some diced tomatoes. There you have a delicious recipe for Italian Sausage and Peppers. Eat this for lunch, as a sandwich, or with eggs!

HOW TO MAKE ITALIAN SAUSAGE AND PEPPERS:

1. In a large skillet, over medium heat add the olive oil and brown the the sausages well but not cooking completely through. Set aside to cool slightly, then slice into two-inch slices.

2. In the same pan, melt the butter and add more olive oil if needed. Add the onion and bell peppers to the pan. Cook for a couple of minutes until slightly soft but not completely done. Add the garlic, oregano, basil, salt, chicken broth or cooking wine, and diced tomatoes. Return the sausage back to the pan and cook until sausage is done, covering for a couple of minutes. Serve immediately.

OTHER ITALIAN RECIPES:

• Chicken Parmesan Meatballs
• Pizza Rolls
• Baked Ziti
• One-Pan Bacon Broccoli Pasta
• The Best Baked Ziti
• Baked Spaghetti
• One-Pan Baked Ziti Skillet

Italian Sausage and Peppers

4.43 from 52 votes

These Italian Sausage and Peppers are a hearty Italian dinner that's restaurant quality all made in one-pan. With onions and peppers and spicy sausage, this recipe is bursting with flavor.

Print Pin Rate

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 6 servings

Ingredients

• 1 tablespoon olive oil
• 20 ounces sweet or hot Italian sausages, (about 5 links, keep the casings on)
• 1 tablespoon butter
• 1 large yellow sweet onion, , sliced
• 1 red bell peppers, , seeded and sliced
• 1 green bell peppers, , seeded and sliced
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil, (or 1 tablespoon fresh basil)
• 1/2 teaspoon salt
• 1/4 cup chicken broth or white cooking wine
• 1 (14 ounce) diced tomatoes, , drained
• (optional) red pepper, (see note)

Instructions

 

• In a large skillet, over medium heat add the olive oil and brown the the sausages well but not cooking completely through. Set aside to cool slightly, then slice into two-inch slices.
• In the same pan, melt the butter and add more olive oil if needed. Add the onion and bell peppers to the pan. Cook for a couple of minutes until slightly soft but not completely done. Add the garlic, oregano, basil, salt, chicken broth or cooking wine, and diced tomatoes. Return the sausage back to the pan and cook until sausage is done, covering for a couple of minutes. Serve immediately.

Notes

The key is to time it up so you don't overcook the onions and peppers so that they still have some texture and aren't completely soft.

If you use mild sweet sausage you may want to add some red pepper to control the spice.

Cuisine: Italian

Course: Main Course

Author: Christy Denney