Italian Sausage with Peppers and Onions
A robust skillet dish brimming with savory Italian sausage, vibrant bell peppers, and tender onions, all simmered in a flavorful blend of herbs and broth. This comforting, one-pan meal is ideal for both hectic weeknights and laid-back dinners, offering satisfying taste with minimal cleanup.
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Servings: 6
Ingredients
- 680 grams 1 ½ pounds Italian sausage links, either mild or spicy
- 1 red bell pepper thinly sliced
- ½ teaspoon freshly ground black pepper
- ½ cup low-sodium chicken broth or a dry white wine substitute
- 1 large yellow onion thinly sliced
- 2 tablespoons extra virgin olive oil divided
- ½ teaspoon sea salt or to preference
- 3 cloves garlic finely chopped
- 1 green bell pepper sliced into strips
- 1 teaspoon dried oregano leaves
- Fresh parsley chopped, for garnish
- ¼ teaspoon crushed red chili flakes optional
- 1 tablespoon tomato paste optional for added depth
- 1 yellow bell pepper optional, sliced
- ½ teaspoon dried basil
- Toasted hoagie rolls steamed rice, or pasta, optional for serving
Instructions
- Warm one tablespoon of olive oil in a large skillet set over medium heat. Add the sausage links and sear them until they are deeply browned on all sides, approximately 7–8 minutes. Remove the sausages from the skillet and set them aside; they do not need to be cooked through at this stage.
- Pour the remaining tablespoon of oil into the same skillet. Add the sliced onions and all bell pepper varieties. Sauté for 5 to 7 minutes, stirring occasionally, until they become tender and begin to caramelize. Mix in the minced garlic and cook for one additional minute until fragrant.
- Incorporate the dried oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Toss to evenly distribute the seasonings throughout the vegetables.
- Slice the browned sausage links into pieces about 2 to 3 inches in length, or leave them whole if preferred. Return them to the skillet and add the chicken broth along with the optional tomato paste. Stir gently to combine. Cover and simmer the mixture over low heat for 15 to 20 minutes, or until the sausages are fully cooked and the flavors have blended thoroughly.
- Scatter freshly chopped parsley over the finished dish. Serve warm, either on hoagie rolls, over rice, with pasta, or enjoy as a standalone entrée.
Notes
For a spicier result, use hot Italian sausage and include the red pepper flakes. If using wine instead of broth, allow it to reduce slightly before covering the pan to simmer.