Sausage and peppers is a colorful Italian-American dinner featuring juicy browned sausage, sweet bell peppers, onions, garlic, and a lightly seasoned tomato sauce.
The recipe uses one skillet and requires very little preparation. Serve the mixture inside toasted hoagie rolls, spoon it over pasta or polenta, or enjoy it as a lower-carbohydrate meal with a simple salad.
Choose sweet Italian sausage for a family-friendly dinner or hot sausage for extra spice.
Why You’ll Love Sausage and Peppers
- Prepared in one skillet.
- Uses simple supermarket ingredients.
- Colorful and full of flavor.
- Suitable for sandwiches or pasta.
- Easy to make ahead.
- Reheats well.
- Simple to double for a gathering.
- Customizable with sweet or hot sausage.
- Ready in approximately 45 minutes.
Ingredients You’ll Need
- 1½ pounds Italian sausage links.
- 1 tablespoon olive oil.
- 1 large red bell pepper, sliced.
- 1 large yellow bell pepper, sliced.
- 1 large green bell pepper, sliced.
- 1 large yellow onion, sliced.
- 4 garlic cloves, minced.
- 1 tablespoon tomato paste.
- 1 can crushed tomatoes, 14–15 ounces.
- ½ teaspoon Italian seasoning.
- ¼ teaspoon crushed red pepper flakes, optional.
- ½ teaspoon salt, or to taste.
- ¼ teaspoon black pepper.
- 2 tablespoons chopped fresh basil or parsley.
- Toasted hoagie rolls, pasta, or polenta, for serving.
Ingredient Notes
Italian sausage: Sweet, mild, or hot sausage all work. Pork sausage is traditional, but turkey or chicken sausage may be substituted.
Bell peppers: Using several colors creates an attractive presentation and a balance of sweet, grassy flavors.
Onion: Yellow onion becomes sweet as it cooks. Red onion may also be used.
Tomato paste: Adds concentrated tomato flavor and helps thicken the sauce.
Crushed tomatoes: Create enough sauce for serving the mixture with pasta or bread. Use diced tomatoes for a chunkier result.
Red pepper flakes: Add gentle heat. Omit them when using hot Italian sausage or serving spice-sensitive diners.
How to Make Sausage and Peppers
Step 1: Brown the Sausages
Heat the olive oil in a large skillet over medium-high heat.
Add the sausages and cook for 2–3 minutes per side, turning until evenly browned.
Transfer them to a plate. They will finish cooking in the sauce.
Step 2: Cook the Peppers and Onions
Add the sliced peppers and onion to the same skillet.
Cook over medium-high heat for approximately 7–9 minutes, stirring occasionally.
The vegetables should soften while retaining some texture.
Step 3: Add the Garlic and Tomato Paste
Reduce the heat to medium.
Add the garlic and cook for 30 seconds.
Stir in the tomato paste and cook for 1 minute, allowing it to darken slightly.
Step 4: Make the Sauce
Add the crushed tomatoes, Italian seasoning, optional red pepper flakes, salt, and black pepper.
Stir well and bring the sauce to a gentle simmer.
Step 5: Return the Sausage
Return the browned sausage links to the skillet.
Cover and simmer over medium-low heat for 12–15 minutes, turning the sausages once.
The sausage should reach an internal temperature of at least 160°F for pork or 165°F for poultry sausage.
Step 6: Finish and Serve
Remove the skillet from the heat.
Sprinkle the sausage and peppers with chopped basil or parsley.
Serve the sausages whole or slice them diagonally. Spoon the peppers, onions, and sauce over the top.
Tips for the Best Sausage and Peppers
Brown the Sausages First
Browning builds flavor and leaves seasoned drippings for cooking the vegetables.
Do Not Overcook the Peppers
The peppers should become tender but retain their shape. Excessive cooking can make them watery.
Cook the Tomato Paste
Allowing the tomato paste to cook for one minute removes its raw flavor.
Simmer Gently
A rapid boil can cause the sausages to split and the sauce to reduce too quickly.
Check the Internal Temperature
Color alone does not reliably indicate whether sausage is fully cooked.
Ways to Serve Sausage and Peppers
In Hoagie Rolls
Place the sausage, peppers, and onions inside toasted rolls. Add provolone or mozzarella if desired.
With Pasta
Slice the sausages and toss the complete mixture with rigatoni, penne, or spaghetti.
Over Polenta
Serve over creamy polenta with grated Parmesan.
With Mashed Potatoes
Spoon the tomato sauce and vegetables over creamy mashed potatoes.
As a Low-Carbohydrate Meal
Serve with roasted broccoli, zucchini noodles, cauliflower rice, or salad.
Recipe Variations
Sheet-Pan Sausage and Peppers
Roast the sausage and vegetables at 425°F until cooked through and caramelized. Add tomato sauce separately if desired.
Spicy Sausage and Peppers
Use hot Italian sausage and increase the crushed red pepper.
Cheesy Sausage and Peppers
Top the finished skillet with mozzarella and broil briefly until melted.
Sausage and Peppers With Mushrooms
Add 8 ounces of sliced mushrooms with the peppers.
Sausage and Peppers Without Tomatoes
Omit the crushed tomatoes and deglaze the skillet with ½ cup chicken broth.
Make-Ahead Instructions
Prepare the complete recipe up to two days before serving.
Cool it promptly and store it in an airtight container in the refrigerator. Reheat gently on the stovetop until thoroughly hot.
Sausage and peppers often develops even more flavor after resting overnight.
Storage, Freezing, and Reheating
Refrigerate leftovers for up to 3–4 days.
Freeze cooled sausage and peppers in an airtight freezer-safe container for up to three months. Thaw overnight in the refrigerator.
Reheat in a covered skillet over medium-low heat, adding a splash of broth or water if the sauce is too thick.
Frequently Asked Questions
Should I use sweet or hot Italian sausage?
Either works. Sweet sausage is mild and family-friendly, while hot sausage adds noticeable spice.
Can I slice the sausage before cooking?
Yes, although whole sausages generally retain more moisture. Partially cook them before slicing for neat pieces.
Can I cook raw sausage directly in the sauce?
Yes, but browning it first develops more flavor and improves its appearance.
Why are my peppers watery?
The skillet may have been overcrowded, or the vegetables may have cooked too long at low heat.
Can I make sausage and peppers in a slow cooker?
Yes. Brown the sausages first, then cook everything on low until the sausage and vegetables are fully cooked.
What cheese goes with sausage and peppers?
Provolone, mozzarella, Parmesan, and fontina are excellent choices.
Sausage and Peppers Recipe Card
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-American
Method: Stovetop
Instructions
- Heat the olive oil in a large skillet.
- Brown the sausages for 2–3 minutes per side.
- Transfer the sausages to a plate.
- Cook the peppers and onion for 7–9 minutes.
- Add the garlic and cook for 30 seconds.
- Stir in the tomato paste and cook for 1 minute.
- Add the crushed tomatoes and seasonings.
- Return the sausages to the skillet.
- Cover and simmer for 12–15 minutes.
- Cook pork sausage to 160°F or poultry sausage to 165°F.
- Garnish with basil or parsley.
- Serve in rolls, over pasta, or with polenta.
Recipe Notes
- Sweet, mild, or hot Italian sausage can be used.
- Avoid overcooking the peppers.
- Adjust the salt according to the sausage and tomatoes.
- Use a meat thermometer to confirm doneness.
- Test the complete recipe before confirming exact cooking time and yield.