Sausage and Peppers
Sausage and Peppers Recipe is made with juicy Italian sausage, sweet bell peppers, and onions in a simmering tomato sauce. The perfect easy weeknight dinner, it cooks entirely in one pot and can be served on a fresh sandwich roll or over buttery pasta or mashed potatoes.
Servings: 6 servings
Calories: 547kcal
Ingredients
- 2 tablespoon olive oil - divided
- 6 Italian sausage - see notes
- 2 medium yellow onions - sliced into ¼-inch half moons
- 2 red bell peppers - sliced into long strips
- 2 green bell peppers - sliced into long strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cloves garlic - minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- ½ cup marsala wine - see notes
- 2 (15 ounce) cans crushed tomatoes
- Red pepper flakes - to garnish
Instructions
- Add one tablespoon of olive oil to your Dutch oven set over medium heat. Once hot, add the sausages and gently brown them on all sides for several minutes. If the pan is too hot and the sausages start to burn, lower the heat (see notes). Once browned, remove the sausages to a clean plate and set aside (it's ok if they're not completely cooked).
- Increase heat to high heat. Add the remaining tablespoon of olive oil to the pan along with the sliced onions and bell peppers. Mix well to coat the vegetables in oil. Sauté the veggies, stirring occasionally, until the vegetables are just starting to soften, but still have some bite. Sprinkle with salt and black pepper and add the minced garlic. Cook, stirring continuously, for 1 minute.
- Reduce heat to medium heat. Sprinkle with the dried oregano, dried basil, and add the tomato paste. Mix the tomato paste with the vegetables. Add the marsala wine. Stir continuously and deglaze the bottom of the pan.
- Stir in the crushed tomatoes and mix well to combine. Nestle the seared sausage in with the peppers and onions and bring everything to a simmer. Reduce heat to medium-low and cover with a tight-fitting lid. Simmer until the sausages are cooked through and the vegetables are softened about 10-15 minutes.
- Garnish with red pepper flakes or fresh chopped parsley, if desired.
Notes
- Use your favorite sausage to make this sausage and peppers recipe. I used mild Italian chicken sausage, but mild sausage, sweet sausage or hot Italian sausage will all taste delicious. As will chicken or pork sausage.
- If you don't plan on serving the sausage on a hoagie roll or submarine sandwich roll (like a hot dog) you may slice the sausage into halves or thirds before browning.
- The marsala wine is optional (though very flavorful). Simply swap with water or chicken broth if you prefer not to use it.
- This dish is AMAZING with a little feta cheese or goat cheese crumbled over the top. Trust me.
- Storage: Keep leftovers stored in an airtight container and in the refrigerator for up to 5 days. Reheat in the microwave until heated through.
- You can freeze this recipe for up to 2 months. For best results, thaw overnight in the refrigerator before heating through in a large saucepot set over medium heat.
Nutrition
Calories: 547kcal | Carbohydrates: 23g | Protein: 20g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 85mg | Sodium: 1421mg | Potassium: 969mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1742IU | Vitamin C: 102mg | Calcium: 98mg | Iron: 4mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon