Prep Time: 10 mins | Cook Time: 49 mins | Total Time: 59 mins | Servings: 6
This one-pan dinner with Italian sausage, peppers, and tons of onion smothered in a flavorful sauce is a mouthwatering weeknight meal, excellent to serve over pasta, on sandwiches, and more.
Ingredients
¼ c. olive oil
20 ounces sweet Italian sausages, (5 sausages)
1 large onion, sliced
1 red bell pepper, sliced
¼ c. tomato paste (4 tablespoons)
½ c. red wine, on the drier side
1 yellow bell pepper, sliced
1 green bell pepper, sliced
5 cloves garlic, minced
1 14.5-ounces can of diced tomatoes
2 tbsp chopped fresh parsley
½ tsp salt
½ tsp ground black pepper
2 large basil leaves, chopped
1 tsp dried oregano
½ tsp dried thyme
How to make Italian Sausage and Peppers
Step 1: In a large pan over medium heat, place the sausages in one layer. Cook, rotating the sausages every couple of minutes as needed to make sure all sides are browned. To a separate plate, transfer the sausages. Roughly wipe the pan clean and put it back on the stovetop over medium heat.
Step 2: In the same pan, add the olive oil. Then, add the sliced onion along with the sliced peppers. Saute for about 6 to 7 minutes until they are starting to soften. Next, add the minced garlic and season with salt & pepper. Stir well and continue to cook for another minute.
Step 3: Stir in the tomato paste and cook for additional 2 to 3 minutes, breaking the tomato paste as it cooks to blend it with the rest of the ingredients.
Step 4: Add the wine and deglaze the pan. Cook for 3 to 5 minutes more or until the wine has decreased by about half.
Step 5: To the pan, add the diced tomatoes along with the parsley, oregano, and thyme. Stir well. Into roughly 4 to 5 equal-sized chunks, cut each sausage and toss them into the pan. Continue to cook for another 25 to 30 minutes or until the sausages are completely cooked and the sauce has thickened. Near the end of the cooking time, stir in the chopped basil leaves.
Step 6: Serve the Italian sausage and peppers right away over pasta, on rolls, etc. Enjoy!
Notes:
To prepare the peppers, start by slicing off the very ends. Then, discard the seeds and ribs. Into slices, cut the peppers.
In this recipe, I prefer to use red wine on the drier side such as Cabernet Sauvignon, Merlot, or Pinot Noir.
Nutrition Facts:
Calories: 351 kcal | Carbohydrates: 14.9g | Protein: 14.3g | Fat: 24.5g | Saturated Fat: 6.7g | Cholesterol: 49mg | Sodium: 901mg | Potassium: 286mg | Fiber: 3g | Sugar: 9.1g | Calcium: 40mg | Iron: 1.4mg
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