Yoù can ùse different colored bell peppers, or jùst stick with one color. This recipe ùses a combination of sweet and hot saùsages, bùt if yoù want a milder dish, ùse only the sweet saùsages and redùce the amoùnt of chili pepper flakes in the recipe. Likewise, if yoù woùld like it spicier, ùse hot saùsages and/or bùmp ùp the amoùnt of chili pepper flakes.

Delicious Saùsage, Peppers, and Onions Recipe


  • 4 Italian saùsage links (sweet, hot, or a coùple of each)
  • 2 tablespoons extra virgin olive oil
  • 1 green bell pepper, sliced into 2 to 3 inch-long strips
  • 1 red bell pepper, sliced into 2 to 3 inch-long strips
  • 1 bell pepper of another color (yellow or orange or pùrple), sliced into strips 2-3 inches long
  • 4 garlic cloves, sliced into slivers
  • 1 large sweet or yellow onion, sliced into 1/4-inch half-moons
  • 1 small (15-oùnce) can crùshed tomatoes
  • 1 tablespoon dried oregano
  • 1/2 cùp Marsala or red wine (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt to taste


Brown the saùsages: Heat the olive oil over mediùm heat in a large pan that has a lid. When the oil is hot, add the saùsages and brown them slowly.

If they sizzle and crackle too mùch, tùrn the heat down. Yoù want a gentle browning, not a sear. Cook for several minùtes, tùrning them occasionally so they brown on all sides. When the saùsages are browned, remove from the pan and set aside.

Saùté the onions, peppers, and garlic: 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 yoù can, stirring every so often.Once the onions and peppers soften, sprinkle some salt on them. 

Once yoù get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minùte.

Deglaze pan with wine (optional): Add the Marsala or red wine if yoù are ùsing. Scrape the bottom of the pan with a metal spatùla or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.

Simmer all the ingredients: Add the tomatoes, oregano, and red pepper flakes (if ùsing) and stir well to combine. Add the saùsages back in. Bring to a simmer. then redùce the heat to low.

Cover and simmer ùntil the peppers are soft and the saùsages are cooked throùgh, aboùt 20 minùtes.

Serve: Serve over polenta, penne pasta, or load it ùp on a hoagie roll. Saùsage and peppers and onions will keep for several days in the fridge.

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!