Oh, Sausage and Peppers! Is there anything more classic? This dish just screams comfort food, doesn’t it? We’re talking juicy Italian sausage, sweet bell peppers, and onions all simmered together in a tangy tomato sauce. Seriously, the flavors just explode in your mouth. It’s the kind of meal that makes everyone happy.

Growing up, my family made Sausage and Peppers ALL the time. Cookouts, weeknight dinners… you name it! It was always a hit. And honestly, it’s so simple to throw together. Don’t let it intimidate you! This Sausage and Peppers recipe is seriously foolproof and unbelievably delicious. Trust me, you’re gonna love it!

Sausage and Peppers - detail 1

Why You’ll Love This Sausage and Peppers Recipe

Quick and Easy Sausage and Peppers

Seriously, who has time to spend *hours* in the kitchen? Not me! That’s why I adore this recipe. It’s ready in about an hour, start to finish. Perfect for those busy weeknights when you need something delicious, FAST.

Bursting with Flavorful Sausage and Peppers

Okay, let’s talk flavor. The combination of savory Italian sausage, sweet bell peppers, and that tangy tomato sauce? It’s a party in your mouth! My favorite part is how the flavors all meld together as it simmers. Mmm!

Versatile Sausage and Peppers for Any Occasion

Okay, so you’ve made this amazing Sausage and Peppers, now what? Well, that’s the beauty of it! Pile it high on crusty rolls for an awesome sandwich. Toss it with your favorite pasta for a complete meal. Or, you know, just grab a fork and eat it straight from the pan. I won’t judge!

Ingredients for Perfect Sausage and Peppers

Alright, let’s talk ingredients! This is where the magic REALLY happens. Don’t skimp on quality here, okay? It makes a HUGE difference. Here’s what you’ll need for the most amazing Sausage and Peppers EVER:

20 oz sweet Italian sausages, (about 5 sausages). I like sweet, but spicy works too!
¼ cup olive oil. Extra virgin, if you’ve got it!
1 large onion, sliced. Yellow or white, whatever you have on hand.
1 red bell pepper, sliced.
1 yellow bell pepper, sliced.
1 green bell pepper, sliced. I like the mix of colors, but use what you like!
½ teaspoon salt.
½ teaspoon ground black pepper. Freshly ground is always best, trust me.
5 cloves garlic, minced. Don’t be shy with the garlic!
¼ cup tomato paste (4 tbsp).
½ cup red wine, on the drier side. Something you’d actually drink!
1 14.5-oz can diced tomatoes.
2 tablespoon chopped fresh parsley.
1 teaspoon dried oregano.
½ teaspoon dried thyme.
2 large basil leaves, chopped. Stir these in at the very end!

How to Make Sausage and Peppers: Step-by-Step Instructions

Okay, here’s where we get down to business! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be chowing down on some seriously delicious Sausage and Peppers in no time!

Browning the Sausages for Maximum Flavor in Your Sausage and Peppers

First things first: sausage! Get a large pan – cast iron is awesome if you have one – and put it on the stovetop over medium heat. You want it nice and hot, but not smoking. Add your sausages in a single layer. Don’t overcrowd the pan! Now, here’s the key: let them brown! Rotate them every few minutes so all sides get that beautiful golden-brown color. We’re talking *flavor* here, people! Once they’re browned all over, take ’em out and put them on a plate for later. Oh! And before we move on, carefully wipe out the pan with a paper towel. You don’t want all those burnt bits messing with the next step!

Sautéing the Vegetables for Tender Sausage and Peppers

Alright, back to the pan! Put it back on the stovetop over medium heat and add your olive oil. Once it’s shimmering, toss in your sliced onion and all those gorgeous sliced peppers. Now, sauté! Cook ’em for about 6-7 minutes, until the onion and peppers are starting to get soft. You don’t want them mushy, just tender. Then, add your minced garlic, salt, and pepper. Stir it all up and cook for another minute. The garlic should be fragrant, but be careful not to burn it!

Sausage and Peppers - detail 2

Building the Sauce for Rich Sausage and Peppers

Time for the magic sauce! Add your tomato paste to the pan and cook it for about 2-3 minutes, breaking it up and stirring it into the veggies. This step is important! Cooking the tomato paste deepens the flavor. Next, pour in your red wine. And here’s a pro tip: scrape up all those browned bits from the bottom of the pan! That’s where the *real* flavor lives! Let the wine simmer for about 3-5 minutes, until it’s reduced by about half. Now, add your diced tomatoes, parsley, oregano, and thyme. Stir it all together. Doesn’t that smell amazing?!

Simmering Sausage and Peppers to Perfection

Almost there! Cut each sausage into chunks – about 4-5 pieces per sausage is good – and add them to the pan. Stir everything together, then lower the heat to low, cover the pan, and let it simmer for 25-30 minutes. You want the sausages to be fully cooked and the sauce to thicken up. Give it a stir every now and then to make sure nothing’s sticking. Near the end of the cook time, stir in your chopped basil leaves. And that’s it! You’ve made Sausage and Peppers! Get ready to dig in!

Tips for the Best Sausage and Peppers

Okay, you’ve got the basics down, but here’s how to take your Sausage and Peppers from “good” to “OMG AMAZING!” These are my little secrets for getting it perfect every time.

Choosing the Right Sausage for Your Sausage and Peppers

Sausage is the star, so pick wisely! I usually go for sweet Italian sausage, but hot Italian sausage is fantastic if you like a kick! Or, you know, mix ’em! For a milder flavor, try chicken or turkey sausage. Just make sure it’s good quality – you can really taste the difference!

Adjusting the Sauce to Your Taste in Sausage and Peppers

The sauce is where you can really get creative. Want more spice? Toss in some red pepper flakes or a dash of hot sauce! For a sweeter sauce, add a pinch of sugar or a splash of balsamic vinegar. If it’s too acidic, a little pat of butter will mellow it out. Taste as you go and make it *your* masterpiece!

Sausage and Peppers Variations

Okay, so you’ve mastered the classic. Now, let’s get a little crazy! Sausage and Peppers is awesome as is, but it’s also super easy to customize. Here are a couple of my favorite ways to shake things up!

Spicy Sausage and Peppers

Feeling fiery? Me too! Just toss in a pinch (or a whole bunch!) of red pepper flakes when you add the garlic. Or, for a real kick, add a few dashes of your favorite hot sauce to the sauce. Trust me, it’s SO good!

Sausage and Peppers with Mushrooms

Mushrooms add such a yummy, earthy flavor to this dish! Just slice up about 8 ounces of your favorite mushrooms – cremini or button work great – and toss them in with the onions and peppers. They’ll soak up all that delicious sauce. Mmm!

Serving Suggestions for Sausage and Peppers

Alright, you’ve got this amazing pan of Sausage and Peppers… now what do you DO with it?! Don’t worry, I’ve got you covered! Here are a couple of my favorite ways to serve this deliciousness.

Sausage and Peppers on Rolls

Oh man, Sausage and Peppers sandwiches are THE BEST! Grab some crusty Italian rolls or hoagie rolls – the kind that are sturdy enough to hold all that juicy goodness. Pile the Sausage and Peppers high, and maybe add a little provolone cheese if you’re feeling fancy. Yum!

Sausage and Peppers over Pasta

For a hearty and satisfying meal, toss your Sausage and Peppers with some pasta! Penne, rigatoni, or spaghetti all work great. Just cook the pasta according to the package directions, then drain it and toss it with the Sausage and Peppers. Easy peasy!

Storing and Reheating Your Sausage and Peppers

Got leftovers? Lucky you! Sausage and Peppers is even better the next day, if you ask me. Just let it cool completely, then pop it in an airtight container and stash it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, just warm it up in a pan on the stovetop over medium heat, or zap it in the microwave. Easy peasy!

Frequently Asked Questions About Sausage and Peppers

Got questions about making the best Sausage and Peppers EVER? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked about this recipe.

Can I make Sausage and Peppers ahead of time?

Absolutely! In fact, I almost think it tastes *better* the next day! Just cook it according to the instructions, let it cool completely, and then store it in an airtight container in the fridge. When you’re ready to serve, just reheat it. Easy peasy!

How long does Sausage and Peppers last in the refrigerator?

Properly stored, your leftover Sausage and Peppers will keep in the refrigerator for about 3-4 days. After that, the quality starts to decline. But trust me, it probably won’t last that long! It’s too delicious!

Can I freeze Sausage and Peppers?

Yep, you sure can! Just let it cool completely, then transfer it to a freezer-safe container or bag. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat, thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave. It might be a little softer after freezing, but it’ll still be yummy!

Nutritional Information for Sausage and Peppers

Okay, here’s the deal: nutritional info can vary a LOT depending on the brands you use. So, this is just an estimate, okay? Don’t come yelling at me if your numbers are different!

For a more precise calculation, you can use a tool like the NutritionValue.org calculator.

Enjoy Your Delicious Sausage and Peppers!

Okay, you did it! You made Sausage and Peppers! Now go dig in and enjoy! And hey, if you loved it, leave a comment below or give the recipe a rating! Share it with your friends, too!