Description
This classic Sausage and Peppers recipe features Italian sausage links cooked with vibrant bell peppers, onions, and a savory tomato sauce infused with garlic, herbs, and a touch of balsamic vinegar. It's a comforting and flavorful dish perfect for a hearty meal served on its own or inside hoagie buns.
Ingredients
Scale
Sausage and Vegetables
- 5 Italian sausage links (20 oz.), mild or spicy
- 1 Tbsp olive oil
- 2 large bell peppers (one red, and one yellow or green), cored and sliced
- 1 large yellow onion, sliced
- 1 large roma tomato, halved and sliced
Sauce and Seasoning
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup low-sodium chicken broth, then more to taste
- 1 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and pepper, to taste
Finishing Touches
- 1/4 cup finely shredded parmesan cheese (grated with a rasp grater)
- Chopped fresh basil or parsley, for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage links and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Remove the sausages and place on a plate, leaving the rendered fat in the skillet.
- Sauté Peppers and Onions: Return the skillet to medium heat and add the sliced bell peppers and onions. Sauté for 3 minutes until slightly softened.
- Add Tomato Paste and Spices: Stir in the tomato paste, minced garlic, and red pepper flakes. Cook and stir for 1 minute to release flavors.
- Simmer with Broth and Vinegar: Pour in the chicken broth and balsamic vinegar. Add the sliced roma tomato, chopped fresh basil, dried oregano, and season with salt and pepper to taste. Mix well, then nestle the sausage links back into the skillet among the pepper mixture.
- Cook the Sausages and Peppers: Bring everything to a simmer. Reduce the heat to low, cover, and let cook until sausages reach an internal temperature of 160°F and the peppers are tender, about 10 minutes. Add an additional 1/4 cup chicken broth if needed to thin the sauce.
- Rest the Sausages: Remove the sausages from the skillet and let them rest on a cutting board tented with foil for 5 minutes. Keep the pepper mixture warm in the skillet covered with the lid.
- Slice and Combine: Slice the sausages into pieces, then return them to the pepper mixture in the skillet. Add the shredded parmesan cheese and gently toss everything together to combine.
- Garnish and Serve: Garnish with chopped fresh basil or parsley. Serve hot in hoagie buns or alongside potatoes, rice, polenta, or pasta for a complete meal.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- If you prefer a thicker sauce, reduce the amount of chicken broth or simmer uncovered for a few minutes.
- For a vegetarian version, substitute sausage with plant-based sausage alternatives.
- Grate fresh parmesan cheese for best flavor and texture.
- Serve with crusty bread or over your favorite starch to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
