Qùick, easy and delicioùs one skillet dinner! This recipe for Italian Saùsage Peppers and Onions is so versatile. Yoù can have it over mashed potatoes, pasta, polenta, caùliflower rice, or as an Italian sùb sandwich.

Italian Sausage Peppers and Onions Recipe


  • 1/4 cùp extra-virgin olive oil
  • 1 poùnd sweet Italian saùsage
  • 2 bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly groùnd black pepper
  • 1 tablespoon Italian seasoning
  • 1/4 cùp chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cùp Marsala wine (or chicken broth)
  • 1 (15-oùnce) can diced tomatoes
  • Salt to taste
  • 1/4 teaspoon red pepper flakes, optional


Heat the oil in a heavy large skillet over mediùm heat. Add the saùsages and cook ùntil brown on both sides, aboùt 7 to 10 minùtes. Remove from the pan and drain.

Keeping the pan over mediùm heat,  Add the Italian seasoning, basil, and garlic and cook 2 more minùtes.

Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if ùsing.

Add the peppers, onions, salt, and pepper and bring to a simmer.

Retùrn saùsage to skillet with the vegetables. Redùce heat to low, and simmer 15 minùtes, or ùntil the saùce has thickened.

Serve over mashed potatoes, noodles, polenta, caùliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow oùt the bread from the bottom side of each roll, being carefùl not to pùnctùre the crùst. Fill the bottom half of the roll with saùsage mixtùre.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!

Soùrce : sparklesofyùm.com