In my house, sausage and peppers was exactly that- some sausage links, chopped peppers and onions, toss it into a casserole dish a bake. This version of Italian sausage and peppers is still easy, but takes it up a notch.
Gather This
The ingredient list might look a little lengthy, but each one contributes to the most amazing italian sausage and peppers you’ve ever had! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Italian sausage – You can use either sweet or spicy. If you’re feeling super adventurous, try making your own homemade spicy italian sausage. You can also easily buy some from the local grocery store.
- Bell peppers – You can use whichever colors you have on hand or prefer. I like to use a couple different to keep things colorful.
- Extra virgin olive oil
- White onion
- Fresh garlic
- Red wine
- Tomato puree
- Diced tomatoes
- Balsamic vinegar
- Fresh oregano
- Coarse kosher salt
- Black pepper
- Hoagie rolls
- Provolone cheese
Perfect Pairings
Serve your italian sausage and peppers low-carb without a bun, add them to a sub lined with provolone cheese or serve it over your favorite pasta. You can’t go wrong!
I like serving mine with some sort of vegetable and starch. A nice side salad, parmesan garlic linguine or even broccolini would be the perfect side dishes. If not making a sandwich with it, garlic knots would be a nice pairing.
5S Philosophy 👩🏻
- Salt – I like to use coarse kosher salt to help bring out the other flavors of this italian sausage and peppers.
- Seasonings – Play around with the herbs and seasonings! Try adding italian seasoning or even crushed red pepper flakes to spice things up a bit.
- Sauces – You can use your favorite jarred or homemade marinara sauce here if you prefer.
- Swaps – Instead of red wine, you can use beef broth.
- Senses – Sausage simmers in a zesty oregano laced tomato sauce. Browning the links before braising builds robust flavors and adding balsamic vinegar gives it a sweet and zingy edge.
Italian Sausage and Peppers
Equipment
Ingredients
Italian Sausage and Peppers:
- 1 tablespoon extra-virgin olive oil
- 6 links Italian sausage , sweet or spicy
- 2 bell peppers , colors of choice, thinly sliced
- ½ white onion , thinly sliced
- 4 cloves garlic , thinly sliced
- ½ cup red wine
- 1 cup tomato puree
- 14.5- ounce can diced tomatoes , drained
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh oregano , chopped
- ½ teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
For Making a Sub:
- 6 hoagie rolls
- 12 slices provolone cheese
Instructions
- Preheat the oven to 350°F.
- Heat a cast-iron or ovenproof skillet over medium heat. Add the 1 tablespoon extra-virgin olive oil and heat until hot.
- Add the 6 links Italian sausage and cook, turning as needed, until browned on all sides, about 6 minutes. The sausage might not be fully cooked.
- Add the sliced 2 bell peppers and ½ white onion and sauté for 3 minutes. Add the minced 4 cloves garlic and cook for 1 minute
- Deglaze the pan with the ½ cup red wine. Stir in the 1 cup tomato puree, 14.5- ounce can diced tomatoes, 2 tablespoons balsamic vinegar, chopped 2 teaspoons fresh oregano, ½ teaspoon coarse kosher salt and ½ teaspoon freshly ground black pepper. Bring to a low simmer, turning the sausages in the liquid.
- Transfer the pan to the oven and cook for 12 to 15 minutes, or until the sausages reach an internal temperature of 160°F.
- Allow the sausages to rest for 5 to 10 minutes before serving in sub rolls with slices of provolone or over your favorite pasta.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Storage and Freezing
You can store any leftovers in an airtight container in the refrigerator. It would last for up to three days.
Yes, you can! You can freeze them in an airtight container in the freezer for up to three months.
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