Sausage and Peppers
Sausage and peppers was a regular dinner in my house growing up, and every once in a while I find myself craving it. There's nothing fancy about this recipe—just good Italian sausage, peppers, onions, and a simple approach that lets each ingredient shine. For years I thought I didn't like cooked vegetables. Eventually I realized I just didn't like them overcooked.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
2–3
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Ingredients
- 1 lb (450 g) Italian sausage links (sweet, hot, or mixed)
- 2 tablespoons extra virgin olive oil
- 2 bell peppers (red, green, or mixed), sliced
- 1 large onion, sliced
- 2 cloves garlic, sliced
- Kosher salt
- Freshly ground black pepper
- Crusty bread, for serving (optional)
Instructions
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Brown the sausages on all sides until nearly cooked through. Transfer to a plate and slice if you like, or leave them whole.
- Add the remaining oil to the pan. Add the peppers and onion with a pinch of salt. Cook over medium heat, stirring occasionally, until they soften but still have a little bite, 8–10 minutes.
- Add the garlic and cook 1 minute.
- Return the sausage to the pan and toss with the vegetables until everything is heated through and lightly glazed with the pan juices.
- Season with salt and pepper. Serve as-is or with bread.
Chef’s Notes
I prefer my onions and peppers with a little bite left in them, and that's exactly how I make this dish. Don't cover the pan and steam them into submission. There's no tomato sauce here unless you want it—this version is sausage, peppers, and onions.
Equipment Used
- Large skillet
- Tongs