Italian Sausage and Peppers
Classic Italian Sausage and Peppers is quick and simple, it’s so easy to through together in a pinch! The sweetness of the peppers and onions will make this a delightful and enjoyable meal. You can even substitute spicy Italian sausage or even turkey Italian sausage. Serve this with pasta, mashed potatoes, or polenta – you can’t go wrong!
Italian Sausage and Peppers
Growing up in North Jersey, I was surrounded by Italians and Italian food. I love them both! The families, the expressiveness, the candor, the sarcasm, the arguments that they called “talking”, it was so much fun. I have so many fond memories with my Italian friends. So learning to make crazy delicious Italian food was easy.
Sausage and Peppers is a mainstay in New Jersey, like spaghetti and meatballs and Diners.
What Sets This Version Apart?
The old saying proves true here, the secret is in the sauce! Yes, the main thing that separates this from others is I use my Best Homemade Tomato Sauce.
I remember having a gathering that several of were assigned us were assigned to make Sausage and Peppers. I was so excite! Of course I used my father’s recipe which my whole family loved – aunts, uncles, cousins, grandparents, everyone. However, mine came out so oily. When I removed the foil, there was this unappetizing layer of grease on top. It was so embarrassing. It looked like the Valdez had passed through! We hurriedly took the trays and tried to dump out as much of the grease as possible without losing the sauce. It became my mission to find a better way to make this.
At the same time, I always had a difficult time slicing the raw sausage. So I boiled them first. So much of the grease came out so when I fried them, there was no longer an oil slick on top. I was also able to slice the sausage with ease. But, they were a little dry. Next time, I parboiled them. Perfection! I’ve been doing it that way ever since.
What Ingredients Are in Italian Sausage and Peppers?
- Italian Sausage
- Olive Oil
- Bell Peppers
- Sweet Onion
- Garlic Cloves
- Tomato Sauce, homemade or store bought
- Fresh Parsley for garnish
- Parmesan Cheese for garnish
Ingredients Notes
Italian Sausage – I usually use a combination of mild and spicy sausage links, mostly for my kids. Our grocery store sells turkey Italian sausage, both mild and spicy. We use that just as often as the pork.
Bell Peppers – I use a variety of colors to make it look more vibrant. I use about 1/4 of 3 different color, usually green, yellow, and red bell peppers.
Sweet Onion – my go to onion. I use sweet onions the most of any onions. But yellow or Vidalia will work just fine.
Tomato Sauce – again, I use my Best Homemade Tomato Sauce. If for some reason I don’t have any on hand, we usually keep a couple bottles of Rao’s Homemade Marinara Sauce.
Cooking Instructions
I use to have a difficult time slicing the sausage links. Even using a serrated knife, I’d wind up with smooshed slices and raw pork all over the place. That is, until I thought of a little trick. I don’t know if anyone else does this, but I’m sure I’m not the only one that has thought of this. I parboil the links first, then I can slice them with ease.
- Place the sausage links in a medium sauce pan. Fill with water until the links are covered 1 inch. Bring to a boil and let them boil for 5 minutes. They will be parboiled, so they will not be cooked through. However, this will make them easier to slice.
- Use this time to cut the peppers and onions. Once the sausage is finished boiling, take them out of the water to cool so you can handle them to slice them.
- Meanwhile, heat the olive oil in a medium skillet over medium high heat. Add the bell pepper and sauté for about 5 minutes.
- Next add the onions and season with salt and pepper. Sauté for another 5 minutes and add the garlic. Cook for another 2 minutes.
- While the peppers and onions are cooking, slice the sausage in 1/4 inch slice on a diagonal. I usually use tongs to hold the links in place if they are still to hot to handle.
- Once the bell peppers, onions and garlic are finished cooking, remove them from the skillet and set aside.
- Add the sausage to the skillet and cook until the pieces are cooked through.
- Return the peppers, onions, and garlic to the pan along with the tomato sauce. Cook until everything is heated through, about 3 minutes.
- Top with Parmesan cheese and fresh parsley.
Pro Recommendations
I love my Anolon cookware! I am not a paid endorser, but I do highly recommend this line of cookware. Here is one of the pieces that I use all the time. I’m certain you’ll love it too!
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Italian Sausage with Peppers and Onions
Ingredients
- 1-1.5 pounds Italian Sausage
- 2 Tablespoons Olive Oil
- 2 Bell Peppers, slices (various colors)
- 1 large Sweet Onion, sliced
- 4 cloves Garlic, minced
- 1 Cup Tomato Sauce, homemade or store bought
- Salt & Pepper to taste
- Fresh Parsley, chopped for garnish
- Parmesan Cheese for garnish
Instructions
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Place the sausage links in a medium sauce pan. Fill with water until the links are covered 1 inch. Bring to a boil and let them boil for 5 minutes. (They will be parboiled, so they will not be cooked through. However, this will make them easier to slice.)
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Use this time to cut the peppers and onions. Once the sausage is finished boiling, take them out of the water to cool so you can handle them to slice them.
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Meanwhile, heat the olive oil in a medium skillet over medium high heat. Add the bell pepper and saute for about 5 minutes.
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Next add the onions and season with salt and pepper. Saute for another 5 minutes and add the garlic. Cook for another 2 minutes.
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While the peppers and onions are cooking, slice the sausage in 1/4 inch slice on a diagonal. (I usually use tongs to hold the links in place if they are still to hot to handle.)
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Once the bell peppers, onions and garlic are finished cooking, remove them from the skillet and set aside.
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Add the sausage to the skillet and cook until the pieces are cooked through.
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Return the peppers, onions, and garlic to the pan along with the tomato sauce. Cook until everything is heated through, about 3 minutes.
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Top with Parmesan cheese and fresh parsley.
