Sliced sweet Italian sausage cooked in a red, marinara sauce with bell peppers, Vidalia onions and garlic. Serve on a roll or over pasta for a delicious weeknight meal.
As a teenager, I used to love going to the Jersey shore and walking the boardwalk with my friends. There were two things I always had to have before we left.
A Kohr’s frozen custard and a sausage, pepper and onion sandwich. They didn’t put any red sauce on their version, so it was similar to my version of Italian Sausage and Peppers in a White Wine Sauce. It was delicious!
Even though it was one of those recipes that you could make at home, it always seemed to taste better when you were close to sea air for some reason.
This classic recipe for Italian Sausage, Peppers and Onions is one of our favorites to serve when hosting parties. Which is why I like to slice the sausage into rounds instead of leaving whole links.
You can get more servings out of the dish; especially if you’re serving buffet-style and have other menu selections. Less waste. However, this recipe is so easy to make, it’s great for a weeknight meal too.
How do you make Sausage, Peppers and Onions?
For this recipe you’ll need Italian sausage links, Vidalia onion, bell peppers, garlic, EVOO and prepared marinara sauce. My family doesn’t like a lot of “heat” in their food, so I usually use sweet sausage. I also like to use Vidalia onions for a sweeter taste.
Start by adding the sausage links to a sheet pan lined with foil; then cook 15-20 minutes in a 425 degree F oven until brown on the outside. Remove from the oven; then slice each link into 1/2-inch thick slices.
While the sausage is cooking, cut the pepper in half lengthwise and remove the seeds inside. Rinse well under cold water; then cut into 1/2-inch strips.
Next, peel the skin from the onion; then cut into 1/2-inch strips and slice the garlic. Heat the oil in a large pot or Dutch oven; then add the peppers, onions and garlic.
Allow to simmer on low until the vegetables start to soften; then add the sausage slices and sauce. Mix well; then simmer on low for 1 hour on low.
What kind of sauce do you need?
You can make your own sauce or use your favorite jar sauce; whichever is your preference. Since I usually make a big pot of ragú every few months, I always have some homemade in the freezer.
Can you make this ahead of time?
YES! In fact, this recipe tastes even better when you let it sit. You can make this recipe up to 1 month ahead of time, freeze; then cook and reheat when you’re ready to serve.
How do you serve Sausage, Peppers and Onions?
You can serve alone with a tossed salad, over pasta, rice or polenta or add to a long sub roll to make a sandwich.
What are some other sausage recipes?
My family loves Italian sausage and we make it quite often. Some of our favorite recipes are Roasted Italian Sausage & Potato Bake, Pasta with Sausage in a Mustard Cream Sauce and Chicken, Sausage, Artichokes and Potatoes.
This recipe for Sausage, Peppers and Onions serves a family of four, but you’ll definitely want to make extra to freeze for later. ~Enjoy!
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Ingredients
- 8 links sweet Italian sausage (approx. 1 1/2 pounds)
- 1 vidalia onion
- 1 green bell pepper
- 2 cloves garlic, thinly sliced
- 2 tablespoons Extra Virgin Olive Oil
- 4 cups Prepared Marinara Sauce
Instructions
- Preheat oven to 425 degrees F.
- Start by adding the sausage links to a sheet pan lined with foil; then cook 15-20 minutes in the oven until brown on the outside. Remove from the oven; then slice each link into 1/2-inch thick slices.
- While the sausage is cooking, cut the pepper in half lengthwise and remove the seeds inside. Rinse well under cold water; then cut into 1/2-inch strips.
- Next, peel the skin from the onion; then cut into 1/2-inch strips. Heat the oil in a large pot or Dutch oven; then add the peppers, onions and garlic.
- Allow to simmer on low until the vegetables start to soften; then add the sausage slices and sauce. Mix well; then simmer on low for 1 hour on low. Serve on a roll or over pasta, rice or polenta.
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