Italian Sausage with Peppers and Onions

Here’s a hearty Italian Sausage with Peppers and Onions recipe that brings out the best of rustic Italian flavors.

Ingredients:

• 4–6 Italian sausages (mild, sweet, or hot depending on preference)

• 3 bell peppers (red, yellow, green – sliced into strips)

• 2 medium onions (sliced into thin wedges)

• 3 cloves garlic (minced)

• 3 tbsp olive oil

• 1 (14 oz) can diced tomatoes (optional, for a saucier version)

• ½ cup dry white wine (or chicken broth)

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp red pepper flakes (optional, for heat)

• Salt & black pepper, to taste

• Fresh parsley, chopped, for garnish

• Italian rolls (if making sandwiches)

Instructions:

1. Brown the Sausage

   • Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.

   • Add sausages and sear until browned on all sides (about 6–8 minutes).

   • Remove sausages and set aside (they don’t need to be fully cooked yet).

2. Cook the Vegetables

   • In the same pan, add remaining olive oil.

   • Sauté onions until soft and slightly caramelized (about 5 minutes).

   • Add peppers, garlic, oregano, basil, and red pepper flakes. Cook until peppers soften (7–8 minutes).

3. Deglaze & Simmer

   • Pour in white wine (or broth), scraping up browned bits from the bottom.

   • Stir in diced tomatoes if using. Season with salt and pepper.

   • Nestle sausages back into the pan, cover, and simmer on low for 20–25 minutes, until sausages are fully cooked through and flavors meld.

4. Serve

   • Garnish with fresh parsley.

   • Serve hot with crusty Italian bread, over pasta, or tucked into toasted hoagie rolls as a classic Italian sausage & peppers sandwich.

✨ Tips & Variations

• Use spicy Italian sausages for extra kick, or a mix of sweet & hot.

• For a deeper flavor, add a splash of balsamic vinegar when finishing the dish.

• If serving over pasta, toss with a bit of the pan sauce and some grated Parmigiano-Reggiano.