Italian sausage and peppers is a classic dish that brings together savory Italian sausages, sweet bell peppers and tender onions, all made in one pan. Serve as is or nestled in a soft roll.
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About This Recipe
This Italian sausage and peppers recipe is all about simplicity with big flavors. Juicy Italian sausages are seared until charred and paired with sautéed bell peppers, loads of onions and a hint of garlic and oregano.
A touch of tomato paste adds depth and everything simmers in the same pan creating layers of flavors. Serve it as a sandwich with melted provolone cheese, tossed with pasta or on top of creamy polenta.
📋 Ingredients
- Italian Sausage Links: Look for sausages that are flavored with Italian seasonings or use a spicy Italian sausage for a bit of heat. If you don't eat pork, use Italian seasoned chicken sausages.
- Sweet Bell Peppers and Onions: Use any combination of sweet red, yellow or orange bell peppers for a sweet and mild flavor. And white or sweet yellow onions.
- Herbs: Fresh oregano is sauteed with the vegetables, but if that is not available, use fresh thyme or ½ teaspoon of dried oregano or dried thyme.
- Rolls: Look for soft hoagie rolls that are similar in length to the sausage links. If the roll is extra bready, scoop out some of the inside to fit the sausage and peppers easily.
- Cheese: Provolone cheese is savory, slightly salty and melts well. You can also use fontina cheese or mozzarella cheese.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Sausage: Try swapping Italian sausage for spicy sausage or Italian flavored chicken sausage.
- Herbs: Fresh basil or thyme can be used instead of oregano, or add a pinch of red pepper flakes for heat.
- Cheese: If provolone isn't your favorite, mozzarella or fontina are delicious alternatives.
- Red Wine: For a another layer of flavor, deglaze the pan with ½ cup red wine.
⏲️ Instructions
Sear the Sausages. Heat a wide cast iron skillet with oil and sear the sausages until deeply browned, then set aside.
Saute the Peppers and Onions. In the same skillet, saute the peppers and onions to soften, for 8-10 minutes.
Add the Auromatics. Make room in the center and saute the chopped garlic and oregano for another 1-2 minutes.
Simmer Sausage with Peppers. Add tomato paste and water, creating a sauce. Add the sausages back into the vegetables and cut a slit, if needed and continue cooking until sausages are cooked through.
Melt Cheese in Roll. Add a few slices of provolone cheese into a cut roll and place in a hot oven to melt the cheese.
Sausage and Peppers Sandwich. Make a sandwich by filling the roll with an Italian sausage link and sauteed peppers and onions.
📍 Recipe Tips
- Sear the Sausages: Get a good sear on the sausages to build that deep, caramelized flavor.
- Cut a Slit in the Sausages: After browning the sausages, cut a small slit into each one to help them cook evenly on the inside without overcooking the outside.
- Saute the Tomato Paste: Take the time to break down the tomato paste into the residual fat, deepening the flavor.
Serving Suggestions
Serve the sausage and peppers over polenta with parmesan, or chopped and tossed with pasta. I also love stuffing any leftover italian sausage inside a cheese calzone with a crisp antipasto salad on the side.
More Italian Sausage Recipes
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Italian Sausage and Peppers
LittleFerraroKitchen.com
Equipment
Ingredients
- 2 teaspoons olive oil for drizzling
- 5 Italian sausage links about 1 ½ pounds
- 2-3 sweet bell peppers sliced
- 2 White onions sliced
- ½ teaspoon Kosher salt
- Ground black pepper to taste
- 3 garlic cloves finely chopped
- 1 tablespoon fresh oregano leaves chopped
- 1 tablespoon tomato paste
- ¾-1 cup water
- Chopped parsley for garnish
For Assembly
- Soft rolls split open
- Sliced provolone cheese
Instructions
- Heat a large cast-iron skillet over medium-high heat and drizzle with olive oil.
- Once the skillet is hot, sear the Italian sausages on both sides until deeply charred. (Optional: Cut a small slit in the sausages to help cook the insides.) Once charred, remove the sausages to a plate and set aside.
- In the same skillet, add the bell peppers and onions. Sauté until the vegetables begin to soften, about 8-10 minutes. Season with salt and pepper.
- Make space in the center of the pan and add the chopped garlic and oregano. Sauté for another minute until fragrant.
- Add the tomato paste and sauté for 1-2 minutes, breaking it up with a spatula as it cooks.
- Pour in the water and stir everything well. Add the sausages back into the skillet along with any juices that have accumulated on the plate. Continue cooking until the sausages are fully cooked through, about 6-8 minutes.
- Once done, garnish with chopped parsley and serve as is, or prepare as sandwiches.
For Sandwich Assembly
- Place 1-2 slices of provolone cheese inside each split roll. Place the rolls in a 350°F oven until the cheese has melted.
- Fill each roll with sautéed peppers, onions, and 1 sausage link. Cut in half and serve immediately.
Notes
- Sear the Sausages: Get a good sear on the sausages to build that deep, caramelized flavor.
- Cut a Slit in the Sausages: After browning the sausages, cut a small slit into each one to help them cook evenly on the inside without overcooking the outside.
- Saute the Tomato Paste: Take the time to break down the tomato paste into the residual fat, deepening the flavor.
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