A classic, crowd-pleasing dish that’s incredibly easy to make and packed with flavor. Perfect for sandwiches, over pasta, or as a stand-alone meal.
Ingredients
· 1 lb (450g) Italian sausage (sweet or hot), links or removed from casing
· 2 large bell peppers (any color), sliced into strips
· 1 large yellow or red onion, sliced
· 3-4 cloves garlic, minced
· 2 tablespoons olive oil
· ½ teaspoon dried oregano
· ½ teaspoon dried basil
· ¼ cup dry white wine, chicken broth, or water (optional, for deglazing)
· Salt and black pepper to taste
· Optional: 1 can (14.5 oz) crushed tomatoes for a saucy version
· For serving: Crusty bread, hoagie rolls, pasta, or polenta
Instructions
- Brown the sausage: In a large skillet or Dutch oven over medium-high heat, add 1 tbsp olive oil. If using links, brown them on all sides (they’ll finish cooking later). If using loose sausage, crumble and cook until browned. Remove sausage and set aside, leaving drippings in the pan.
- Sauté vegetables: Add the remaining oil to the pan. Add onions and peppers. Cook for 8-10 minutes, stirring occasionally, until softened and slightly caramelized.
- Add aromatics: Stir in garlic, oregano, and basil. Cook for 1 minute until fragrant.
- Deglaze (optional): Pour in wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Combine and simmer: Return sausage to the pan. If using, add crushed tomatoes. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until peppers are very tender and flavors meld. Season with salt and pepper.
- Serve: Spoon onto hoagie rolls for classic sandwiches, toss with cooked pasta, or serve over creamy polenta or rice.
Tips
· Variety: Use a mix of pepper colors for visual appeal.
· Add-Ins: Include sliced mushrooms in step 2.
· Spice Control: Mix sweet and hot sausage to your liking.
· Make Ahead: Tastes even better the next day as flavors develop.
This versatile dish is a complete meal in one pan, offering the perfect balance of savory sausage, sweet peppers, and aromatic onions.