This simple sausage and peppers recipe is one of those meals that remind me of the Fall and the start of football season. Of course, I’m writing this recipe on a sunny Spring day during a global pandemic, so the mindset doesn’t make much sense… although I think emotionally I was reaching towards something soothing and comforting. It was just cold enough outside to feel like a Fall day, and sausage and peppers hit the spot.
For another idea using sausage, try my mini sausage meatballs in tomato sauce.
Prep Time 5 minutes
Cook Time 30-40 minutes
Serves 4-6
Ingredients
6 Italian sausage links (sweet, hot, or a mix of both)
2 tbsp extra virgin olive oil
green bell pepper, sliced into 2 to 3 inch-long strips
red bell pepper, sliced into 2 to 3 inch-long strips
orange bell pepper, sliced into strips 2-3 inches long
2 medium or 1 large onion, sliced into half-moons
1/2 tsp salt
2 tsp garlic, minced
1 28-oz can crushed tomatoes
1 tbsp dried oregano
1/2 c red wine (optional)
1/2 tsp red pepper flakes (optional)
Preparation
Heat olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. (If they begin to sear turn the heat down.) Cook for several minutes, turning occasionally to brown on all sides. Once browned, remove from the pan and set aside.
Increase the heat to high and add the onions and peppers. Toss to coat with the oil in the pan. Once the onions and peppers soften, sprinkle some salt, add the garlic, and cook for one more minute. Add the red wine, if using (you can use water here if you prefer not to use alcohol). Scrape the bottom of the pan with a wooden spoon to release all the browned and blackened bits and let the wine reduce by half.
Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in, bring to a simmer. then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through (about 20 minutes).
If you’d like, serve this simple sausage and peppers with your favorite pasta (my husband’s in rotelle) and a glass of the same wine you used in the sauce. Enjoy!