Easy Sausage and Peppers Recipe
Italian sausage and peppers is comfort food at its simplest: juicy sausage, sweet peppers and onions simmer into a deeply satisfying dinner in about an hour.
Servings: 6
Equipment
- large skillet
Ingredients
sausage and peppers
- 6-8 uncooked Italian sausage links, hot or mild
- olive oil
- 1 large yellow onion, halved and sliced
- salt and fresh cracked black pepper
- 4 cloves garlic, smashed and minced
- 2 Tbsp tomato paste
- 32 ounces tomato sauce, or pasta sauce
- 1 Tbsp mixed dried Italian herbs, i.e. thyme, basil, sage, marjoram, oregano, etc.
- 3-4 bell peppers, mix of colors, halved and sliced
- 1/2 cup red wine
- salt and cracked black pepper , to taste
Instructions
- Add a nice layer of olive oil to a large skillet and heat over medium high heat. Working in batches, brown the sausages all over, turning often. Take the time to get them nicely browned, as this will create good flavor. Don't be tempted to prick the sausages as that will just release all their juices. Set the sausages aside on a plate.
- Add the onions and 1 teaspoon of salt to the skillet and sauté until softened and beginning to turn golden, scraping up any browned bits from the pan as you stir them. They will reduce down in bulk. Add the garlic a few minutes before the onions are done.
- Make a space on the bottom of the pan and add the tomato paste. Stir for a minute or so to caramelize it. Add the dried herbs and the peppers to the pan and give everything a good stir. Deglaze the pan with the red wine and let it bubble for a minute or two.
- Add the tomato sauce and give everything a good stir. Season with salt and pepper. Add the sausages back into the pan, nestling them down into the sauce. Bring the pan up to a simmer.
- Cover the skillet and simmer gently for about 30 minutes, or until the sausages are cooked through. Taste the sauce to adjust the seasonings.
- If you'd like to serve your sausage and peppers over polenta, I've included a basic recipe below in the notes.
Notes
Quick Polenta for 6
Ingredients
- 1½ cups medium/coarse polenta
- 6 cups water or light stock
- 1½–2 tsp kosher salt
- Finish: 1 cup warm milk or half-and-half, 3 Tbsp butter, ¾–1 cup finely grated Parm
- Bring water + salt to a boil. Sprinkle in the polenta while whisking.
- Drop to a gentle simmer; whisk 2–3 minutes, then stir every couple of minutes until thick and smooth, 15–18 minutes.
- Off heat, whisk in warm milk/half-and-half, butter, and Parm. Salt to taste.
- Adjust texture with splashes of hot milk ~ I like it loose and spoonable.
Nutrition
Serving: 1 · Calories: 514 kcal · Carbohydrates: 17 g · Protein: 19 g · Fat: 40 g · Saturated Fat: 13 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 20 g · Cholesterol: 85 mg · Sodium: 1582 mg · Potassium: 984 mg · Fiber: 5 g · Sugar: 10 g · Vitamin A: 2614 IU · Vitamin C: 92 mg · Calcium: 68 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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