Description
This classic Sausage and Peppers recipe features Italian sausage links cooked with colorful bell peppers, onions, and a savory tomato-based sauce garnished with fresh basil and parmesan cheese. Perfect for a hearty dinner served on its own, with pasta, rice, or inside hoagie buns.
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 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
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
Finishing Touches
- 1/4 cup finely shredded parmesan cheese (grated with a rasp grater)
- Chopped fresh basil or parsley, for garnish
Instructions
- Cook Sausages: Heat olive oil in a large skillet over medium heat. Add the Italian sausage links and cook until browned on all sides, about 8 to 10 minutes. Remove sausages from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté Vegetables: Return skillet to medium heat. Add sliced bell peppers and onion, sautéing for 3 minutes until they start to soften.
- Add Flavors: Stir in the tomato paste, minced garlic, and red pepper flakes. Sauté for 1 minute to release their flavors.
- Deglaze and Simmer: Pour in the chicken broth and balsamic vinegar. Add the sliced tomato, chopped fresh basil, dried oregano, and season with salt and black pepper to taste. Toss to combine, then nestle the browned sausages back into the pepper mixture.
- Simmer Covered: Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook until sausages are cooked through (internal temperature of 160°F) and peppers are tender, about 10 minutes. If the sauce is too thick, add another 1/4 cup chicken broth to thin it.
- Rest and Slice Sausages: Remove sausages to a cutting board and tent with foil. Let rest for 5 minutes while keeping the pepper mixture warm in the covered skillet.
- Combine and Serve: Slice the rested sausages and return them to the skillet with the pepper mixture. Toss in the shredded parmesan cheese and stir to combine. Garnish with chopped fresh basil or parsley. Serve hot with hoagie buns, potatoes, rice, polenta, or pasta.
Notes
- Use mild or spicy Italian sausage according to your heat preference.
- If you prefer a thicker sauce, reduce the amount of chicken broth.
- Fresh basil adds brightness to the dish, but parsley can be used as an alternative garnish.
- For a vegetarian version, substitute vegetarian sausages and use vegetable broth.
- Check internal sausage temperature with a meat thermometer for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 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: 65 mg
