Quick, easy and delicious one skillet dinner! This recipe for Italian Sausage Peppers and Onions is so versatile. You can have it over mashed potatoes, pasta, polenta, cauliflower rice, or as an Italian sub sandwich.
This recipe is so easy to make at home, and if you’d rather use a turkey or chicken sausage you can swap that out, but I highly recommend a good Italian Fennel sausage from a reputable butcher shop.
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage
2 bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
1/4 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine (or chicken broth)
1 (15-ounce) can diced tomatoes
Salt to taste
1/4 teaspoon red pepper flakes, optional
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
Add the peppers, onions, salt, and pepper and bring to a simmer.
Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.
Feel free to use your favorite sausages to make this recipe, but I recommend a good Italian sausage.
If the weather is co-operating, grill your Italian sausages ahead of time. Not only will it speed up making this Italian Sausage Peppers and Onions, but the extra flavor from grilling will take things to the next level.