If you’re craving a hearty, colorful meal that practically bursts with flavor, look no further than Sausage, Peppers, and Onions. This Italian-American classic packs juicy sausage with sweet, smoky peppers and soft onions, all simmered together in a savory sauce. It’s one of those dishes that hits every note: easy enough for a weeknight, impressive enough for guests, and marvelous for leftovers. Whether you pile it into hoagie rolls, serve it over pasta, or enjoy it on its own, Sausage, Peppers, and Onions is a comfort food masterpiece you’ll turn to again and again.
Ingredients You’ll Need
Sausage, Peppers, and Onions comes together with a handful of simple ingredients, but don’t be fooled—each one brings its own bold contribution to the party. These are the essentials you’ll need for mouthwatering flavor, irresistible texture, and that iconic medley of color.
- Italian sausage (sweet or hot): The star of the show; choose sweet for a milder bite or hot for a spicy kick, and make sure to get good quality for maximum juiciness.
- Olive oil: Adds richness and helps brown the sausage and vegetables beautifully.
- Red bell pepper: Brings a subtle sweetness and vibrant color that makes the dish pop.
- Green bell pepper: Offers a slightly bitter edge for depth and balance.
- Yellow bell pepper: Lends mild sweetness and additional sunny color.
- Large yellow onion: Turns silky and sweet as it cooks, mingling perfectly with the peppers.
- Garlic: Just a couple cloves add a fragrant, savory boost you can’t skip.
- Dried oregano: For that unmistakable Italian flavor—herbaceous and earthy.
- Dried basil: Adds lovely aromatic notes to tie everything together.
- Red pepper flakes (optional): Use if you like a little extra heat and zing.
- Salt: Essential for bringing out all the flavors in the dish.
- Black pepper: Gives a gentle, warming spice.
- Chicken broth or dry white wine: Loosens up the pan and adds savory or bright flavor, depending on your choice.
- Tomato paste (optional): A spoonful adds depth and a touch of umami, especially if you like a slightly saucier finish.
How to Make Sausage, Peppers, and Onions
Step 1: Brown the Sausage
Start by heating the olive oil in a large, sturdy skillet over medium heat—cast iron is perfect if you have it. Add the sausages in a single layer and cook, turning occasionally, until every side is beautifully browned, about 8 to 10 minutes. This step not only adds color and flavor but seals in those savory juices. Once browned, remove the sausages to a plate. Don’t wipe out the skillet—the tasty browned bits left behind are pure flavor gold!
Step 2: Sauté the Peppers and Onions
In the same skillet (no extra cleanup, yay!), add all your sliced peppers and onions. Cook them, stirring occasionally, for 6 to 8 minutes until they start to soften and glisten. It might seem like a lot at first, but they’ll cook down and become tender, sweet, and ever-so-slightly charred on the edges—a key trait of perfect Sausage, Peppers, and Onions.
Step 3: Add Garlic and Seasonings
Now, stir in the minced garlic, oregano, basil, red pepper flakes (if you’re into a little spice), plus your salt and black pepper. Give everything a good toss and let the garlic and herbs sizzle for just about a minute until fragrant. This quick step is tiny but mighty—it infuses the entire skillet with mouthwatering aroma.
Step 4: Add Tomato Paste and Deglaze
Squeeze in the tomato paste (if you’re using it) for a saucy twist, stirring to coat the veggies. Carefully pour in the chicken broth or wine and use your spoon or spatula to scrape up any tasty browned bits from the bottom of the pan. These caramelized bits dissolve into the broth, giving the sauce incredible depth and character.
Step 5: Slice and Simmer
Return the sausages to the skillet, but first, slice them into 1–2 inch pieces; this helps them soak up some of that flavorful liquid. Tuck them back into the vegetables, reduce the heat, cover, and let everything simmer together for 10–15 minutes. The sausages finish cooking, the flavors blend, and the whole kitchen smells heavenly. Now your Sausage, Peppers, and Onions is ready to devour!
How to Serve Sausage, Peppers, and Onions
Garnishes
A sprinkle of freshly chopped parsley brings a burst of color and a hint of freshness just before serving. Some folks love a grating of Parmesan for a salty, nutty finish, or a few ribbons of fresh basil on top for that garden-fresh feel. A quick drizzle of olive oil or a scatter of crushed red pepper can also take the flavors up a notch.
Side Dishes
Sausage, Peppers, and Onions is wonderfully versatile, so sides can go in many tasty directions. Crusty Italian bread or toasted hoagie rolls are classic, perfect for sopping up all those luscious juices. For something lighter, serve it atop fluffy rice, creamy polenta, or even with a green salad. Roasted potatoes or simple pasta also make excellent partners on the plate.
Creative Ways to Present
This dish is worthy of a little fun! Stuff the mixture into toasted rolls for irresistible sandwiches, spoon it over cheesy risotto for a cozy dinner, or pile it into a bowl and top with a fried egg for an unexpected brunch. If you’re entertaining, serve Sausage, Peppers, and Onions in a big platter with plenty of little forks and let guests help themselves—guaranteed to disappear fast!
Make Ahead and Storage
Storing Leftovers
Let your Sausage, Peppers, and Onions cool to room temperature before transferring into an airtight container. Refrigerated, it will stay fresh and delicious for up to four days. The flavors deepen overnight, making leftovers a true treat!
Freezing
If you want to save some for another day, this dish freezes beautifully. Cool completely, pack into freezer-safe containers, and pop them in the freezer for up to three months. It’s a lifesaver on busy nights when you just need a fuss-free dinner.
Reheating
Simply reheat your leftovers on the stove over medium-low heat, stirring occasionally, until warmed through. For quick single servings, the microwave works well too—just cover loosely and heat in short bursts. Add a splash of broth or water if needed to loosen things up.
FAQs
Can I use a different type Main Course
Absolutely! While Italian sausage is traditional, feel free to try chicken sausage, turkey sausage, or even a plant-based variety for a lighter or vegetarian twist on Sausage, Peppers, and Onions.
Is it better to use wine or chicken broth?
Either choice is delicious! Wine gives a bright, slightly acidic flavor, whereas chicken broth adds savory depth. Go with what you enjoy or have on hand—both bring out the best in Sausage, Peppers, and Onions.
What if I don’t like spicy food?
No worries! Just use sweet Italian sausage instead of hot, and skip the red pepper flakes. Sausage, Peppers, and Onions is just as wonderful without the heat, letting the natural sweetness of the peppers shine.
Can this recipe be prepped ahead of time?
Yes, you can slice the peppers and onions and even brown the sausages a day ahead. Store everything separately in the fridge, then proceed with the recipe when you’re ready for a super speedy meal.
Is this dish gluten-free?
It certainly can be! Just be sure to check your sausage and broth ingredients for any hidden gluten, and Sausage, Peppers, and Onions will fit nicely into a gluten-free meal plan.
Final Thoughts
If you’re ready to savor one of the coziest, most satisfying classics around, give Sausage, Peppers, and Onions a try. Let the aroma fill your kitchen, pile it high on your favorite rolls or plate, and prepare to fall in love—this is comfort food you’ll want to make on repeat!
Print
Sausage, Peppers, and Onions Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Sausage, Peppers, and Onions recipe is a classic Italian-American dish that is hearty, flavorful, and easy to make. Sweet or hot Italian sausages are combined with colorful bell peppers, onions, and aromatic spices for a delicious one-pan meal. Serve it on its own or in a hoagie roll for a satisfying meal.
Ingredients
Italian Sausage:
1½ pounds
Olive Oil:
1 tablespoon
Red Bell Pepper:
1 (sliced)
Green Bell Pepper:
1 (sliced)
Yellow Bell Pepper:
1 (sliced)
Yellow Onion:
1 large (sliced)
Garlic:
2 cloves (minced)
Dried Oregano:
½ teaspoon
Dried Basil:
½ teaspoon
Red Pepper Flakes (optional):
¼ teaspoon
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Chicken Broth or Dry White Wine:
½ cup
Tomato Paste (optional):
1 tablespoon
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, about 8–10 minutes. Remove sausages and set aside.
- In the same skillet, add sliced peppers and onions. Cook for 6–8 minutes, stirring occasionally, until they begin to soften.
- Add garlic, oregano, basil, red pepper flakes (if using), salt, and black pepper, and cook for 1 more minute.
- Stir in tomato paste (if using), then deglaze the pan with chicken broth or wine, scraping up any browned bits.
- Slice sausages into 1–2 inch pieces and return them to the skillet. Cover and simmer for 10–15 minutes until sausages are cooked through and flavors are blended.
- Serve hot on their own or in hoagie rolls.
Notes
- This dish is great for meal prep and reheats well.
- You can swap the Italian sausage for chicken sausage or use spicy sausage for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1¼ cups
- Calories: 430
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
