Hot Italian sausage and peppers is one of those meals that feels like a hug on a plate. It's the dish I make when I want something hearty, savory, and satisfying without spending hours in the kitchen.
Advertisements1
In my house, we love this served on crusty rolls for a sandwich, but it's just as good over pasta or polenta. The secret is letting the sausages get beautifully browned before adding the peppers and onions – that's where all that deep flavor comes from.
I've been making this version for years, and it's become my go-to for busy weeknights. It's simple, forgiving, and always a hit.
Why You'll Love This Recipe
About the Ingredients
1 1/2 pounds (680g) hot Italian sausage links (about 6 links)
Look for fresh sausages in the meat aisle. For a milder version, use sweet Italian sausage.
2 tablespoons (30ml) olive oil
Use a good quality extra-virgin olive oil for best flavor. You can also use canola oil.
2 large bell peppers (any color, I like red and yellow), sliced into strips
Any color works; green peppers are more bitter, red and yellow are sweeter.
1 large yellow onion, halved and sliced
Use a sweet onion like Vidalia if you have it, for a milder taste.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon jarred minced garlic works in a pinch.
1 can (15 ounces/425g) crushed tomatoes
Use fire-roasted crushed tomatoes for a smoky flavor. If you only have diced, blend them first.
1 teaspoon dried oregano
Italian seasoning can be substituted in equal amounts.
1/2 teaspoon salt
Adjust to taste; sausage is already salty.
1/4 teaspoon black pepper
Freshly ground is best.
1/2 cup (120ml) low-sodium chicken broth
Adds depth; you can also use water or red wine.
2 tablespoons chopped fresh parsley (optional, for garnish)
Fresh basil also works well.
Tips & Tricks
Don't skip browning the sausages
that brown crust adds tons of flavor. Take your time and get them nicely golden on all sides.
- Slice the peppers and onions into similar-sized strips so they cook evenly. If you like them softer, cook them a little longer.
- If the sauce gets too thick, add a splash of broth or water. If it's too thin, let it simmer uncovered for a few extra minutes.
Pro Tips
Step-by-Step Instructions
1. Brown the sausages
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add sausages and cook until browned on all sides, about 8-10 minutes. They don't need to be cooked through yet. Remove to a plate.
2. Sauté peppers and onions
In the same skillet, add the sliced peppers and onions. Cook over medium heat (350°F/175°C) for 5-7 minutes until they start to soften and get a few golden edges.
3. Add garlic and seasonings
Stir in the minced garlic, oregano, salt, and pepper. Cook for 1 minute until fragrant.
4. Create the sauce
Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Simmer sausages
Return the sausages to the skillet, nestling them into the sauce. Bring the sauce to a simmer (about 200°F/93°C).
6. Cover and cook
Reduce heat to low, cover, and let everything simmer gently for 15-20 minutes, until the sausages are cooked through (internal temperature of 160°F/71°C) and the peppers are tender.
7. Finish and serve
Taste the sauce and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot, either on their own, on rolls, or over pasta.
Delicious Variations
- Add a sliced fennel bulb along with the peppers for a subtle anise flavor.
- Stir in a cup of sliced mushrooms with the peppers for an earthy addition.
- For a spicy kick, add a pinch of red pepper flakes with the garlic.
How to Store Hot Italian Sausage and Peppers
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat until piping hot, or in the microwave in 30-second bursts.
Frequently Asked Questions
Q: Can I use chicken or turkey sausage instead?
Yes, any sausage works, but adjust cooking time as poultry sausages are usually precooked and only need to be heated through.
Q: How do I keep the sausages from splitting?
Prick them with a fork before browning and cook over medium heat, turning gently.
Q: Can I make this in a slow cooker?
Absolutely: brown the sausages first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
Q: What can I serve with sausage and peppers?
Crusty bread, hoagie rolls, pasta, polenta, or rice are all great choices.
Q: Can I use jarred peppers instead of fresh?
Yes, roasted peppers from a jar add a smoky flavor; just drain and skip the initial sautéing.
I hope you love this one-pan wonder as much as we do! Try it this week and let me know how it turns out in the comments below. Small steps count.
Hot Italian Sausage and Peppers
Juicy hot Italian sausage with sweet peppers and onions in a rich tomato sauce, all in one pan. A weeknight favorite!
🧂 Ingredients
- 1 1/2 pounds (680g) hot Italian sausage links (about 6 links)
- 2 tablespoons (30ml) olive oil
- 2 large bell peppers (any color, I like red and yellow), sliced into strips
- 1 large yellow onion, halved and sliced
- 3 cloves garlic, minced
- 1 can (15 ounces/425g) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120ml) low-sodium chicken broth
- 2 tablespoons chopped fresh parsley (optional, for garnish)
📋 Instructions
- 1Brown the sausages — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add sausages and cook until browned on all sides, about 8-10 minutes. They don't need to be cooked through yet. Remove to a plate.
- 2Sauté peppers and onions — In the same skillet, add the sliced peppers and onions. Cook over medium heat (350°F/175°C) for 5-7 minutes until they start to soften and get a few golden edges.
- 3Add garlic and seasonings — Stir in the minced garlic, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- 4Create the sauce — Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
- 5Simmer sausages — Return the sausages to the skillet, nestling them into the sauce. Bring the sauce to a simmer (about 200°F/93°C).
- 6Cover and cook — Reduce heat to low, cover, and let everything simmer gently for 15-20 minutes, until the sausages are cooked through (internal temperature of 160°F/71°C) and the peppers are tender.
- 7Finish and serve — Taste the sauce and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot, either on their own, on rolls, or over pasta.
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
