Italian Sausages, Peppers, and Onions

16 Jul


Quick and easy Italian street food. This dish can be served in a hoagie roll or over pasta or creamy polenta.

4 Italian sausage links (sweet, hot, or a couple of each)
2 Tbsp olive oil
1 green bell pepper, sliced into 2 to 3 inch long strips
2 other colored bell peppers (red, orange, yellow), sliced into 2 to 3 inch long strips
4 garlic cloves, sliced into slivers
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine
1/2 teaspoon red pepper flakes (optional)
Salt to taste


  1. Slowly brown the sausages. Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
  2. Sear onions and peppers. Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Add the garlic and cook for 1 more minute.
  3. Add wine and reduce. Add the Marsala or red wine and scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.
  4. Add tomatoes and seasonings. Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine.
  5. Simmer sausages in the sauce for 20 minutes. Add the sausages back to the pan. Bring sauce to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.

Adapted from Simply Recipes



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