Classic Italian Sausage & Peppers That Slap on Any Night

Skip the takeout. You can put a full-flavor Italian street-food classic on the table before your group chat even replies “on my way.” This Classic Italian Sausage & Peppers hits every note: smoky, sweet, tangy, and ridiculously satisfying.

It’s the kind of recipe that makes Tuesday taste like a festival. Big flavor, zero stress, and yes—you’ll want seconds.

The Special Touch in This Recipe

The secret flex here is a quick pan-roast to get deep browning on the sausages, then finishing them in a garlicky, wine-kissed pepper medley.

A splash of red wine (or broth) lifts the fond, while a spoon of tomato paste builds umami without turning this into a heavy sauce. A tiny pinch of fennel seed wakes up the sausage flavor—like turning up the treble on a track you already love.

And a final drizzle of red wine vinegar? That’s the bright pop that makes everything taste “chef-y.”

Classic Italian Sausage & Peppers That Slap on Any Night

Recipe by Lori AndersonCourse: Dinner

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 6 Italian sausages (sweet or hot, pork or chicken)

• 3 bell peppers (mixed colors, sliced into 1/2-inch strips)

• 1 large yellow onion (halved and sliced)

• 3 cloves garlic (thinly sliced)

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 1/2 cup dry red wine (or low-sodium chicken broth)

• 1 teaspoon dried oregano

• 1/2 teaspoon crushed red pepper flakes (optional)

• 1/2 teaspoon fennel seeds (lightly crushed)

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 2 teaspoons red wine vinegar

• Fresh basil or flat-leaf parsley (chopped, for garnish)

• Optional add-ons: 1 cup cherry tomatoes (halved), crusty rolls, provolone

Directions

• Brown the sausages: Heat 1 tablespoon olive oil in a large skillet over medium–high. Add sausages and brown on all sides, about 6–8 minutes. Remove to a plate; they’ll finish cooking later.
• Soften the veg: In the same skillet, add remaining 1 tablespoon olive oil. Add onion and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly charred at the edges.
• Flavor boost: Stir in garlic, fennel seeds, oregano, and red pepper flakes. Cook 30–60 seconds until fragrant. Don’t let the garlic burn—no one wants bitter vibes.
• Tomato paste magic: Push veggies to the side and add tomato paste to the open spot. Cook and smear it into the pan for 1 minute to caramelize slightly.
• Deglaze: Pour in red wine (or broth). Scrape up the browned bits with a wooden spoon. Let it simmer 1–2 minutes to reduce slightly.
• Finish the sausages: Nestle sausages back into the pan. Lower heat to medium–low, cover, and cook 8–10 minutes, turning once, until sausages reach 160°F for pork or 165°F for chicken.
• Brighten: Uncover, add red wine vinegar, and season with salt and black pepper to taste. If using cherry tomatoes, stir them in for the last 2 minutes for juicy pops.
• Serve: Sprinkle with chopped basil or parsley. Serve over polenta, with crusty bread, or stuffed into toasted rolls with provolone. Prepare for applause.

Best Ways to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Slice sausages; freeze with peppers and sauce in a sealed container for up to 2 months. Thaw overnight in the fridge.
• Reheat: Skillet with a splash of water or broth over medium heat until warmed.
  

  Microwaves work, but the skillet keeps textures happy.

Why You’ll Love It

• Weeknight-fast: Under 45 minutes, minimal dishes, maximum flex.
• Balanced flavors: Sweet peppers, savory sausage, tangy finish. It just works.
• Versatile: Pile into buns, serve over pasta or quinoa, or keep it low-carb.
• Meal-prep friendly: Reheats like a champ.
  

  IMO, better on day two.

Nutrition Stats

Per serving (1.5 sausages + peppers): ~520 calories; ~30g fat; ~25g protein; ~30g carbs; ~6g fiber; ~9g sugars; ~980mg sodium. Values vary by sausage type and sodium levels.

Use chicken sausage to reduce fat; choose low-sodium broth to bring the salt down.

Tips to Prevent Errors

• Don’t rush the browning: Color equals flavor. Pale sausages = sad sausages.
• Watch the garlic: Add it after peppers soften to avoid burning.
• Deglaze properly: Scrape the fond—those bits are your flavor gold.
• Finish covered: Ensures sausages cook through without drying out.
• Season at the end: The sauce concentrates as it cooks; salt last to prevent overdoing it.
• Slice peppers evenly: Uniform strips equal even cooking.
  

  Revolutionary, I know.

  
  

Creative Twists

• Spicy Calabrian Kick: Add 1 teaspoon Calabrian chili paste with the tomato paste for a smoky heat.
• Balsamic Finish: Swap vinegar for 1 tablespoon aged balsamic for sweet tang.
• Herb Upgrade: Add fresh thyme or rosemary when you add the sausages back.
• Sheet-Pan Style: Toss everything with oil and spices; roast at 425°F for 25–30 minutes, flipping once. Deglaze the pan with a splash of wine right after for a quick glaze.
• Polenta Bowl: Serve over creamy polenta with shaved Parmesan and a drizzle of olive oil.
• Lighten It: Use chicken or turkey sausage, and add extra peppers and zucchini.

FAQ

Can I make this without wine?

Yes.

Use low-sodium chicken broth with a teaspoon of lemon juice or a touch more red wine vinegar at the end for brightness. You’ll still get depth and a clean finish.

What kind of sausages work best?

Traditional pork Italian sausages (sweet or hot) give the richest flavor.

Chicken sausages are leaner and still great. Avoid pre-cooked varieties if you want that deep browning and drippings for the sauce.

How do I keep the peppers from getting mushy?

Cook them over medium-high heat and don’t overcrowd the pan.

Aim for tender with a little char. If your pan is small, sauté in two batches for better texture—worth it.

Can I prep this ahead?

Absolutely.

Slice peppers and onions up to 2 days ahead. You can also brown sausages in advance and finish them in the pepper mix when ready to serve—super clutch for parties.

What should I serve with it?

Crusty Italian rolls, creamy polenta, buttered noodles, roasted potatoes, or a crisp salad.

Provolone or mozzarella takes it fully over the top in sandwich form.

Is this gluten-free?

It can be. Most sausages are gluten-free, but always check labels.

Serve over polenta, potatoes, or gluten-free rolls to keep it celiac-friendly.

Bringing It All Together

This Classic Italian Sausage & Peppers is the dinner equivalent of a mic drop—high-impact, low drama, and crowd-approved. You brown, you sizzle, you splash, and suddenly the kitchen smells like Nonna’s greatest hits.

Keep the ingredients simple, finish with something bright, and serve it however your week demands. FYI: leftovers make a killer lunch, assuming there are any.

Buon appetito.