Sausage, Peppers and Onions
This one-skillet sausage, peppers, and onions recipe is fast, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
- 1½ lbs 680g Italian sausage links (mild or hot)
- 2 tablespoons olive oil
- 1 large yellow onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced (optional)
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup chicken broth or dry white wine
- 1 tablespoon tomato paste optional, for extra richness
- Fresh chopped parsley for garnish
- Hoagie rolls or cooked pasta for serving (optional)
Instructions
Step 1: Brown the Sausage
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links and sear on all sides until browned, about 7–8 minutes. Remove and set aside. (They don’t need to be fully cooked yet.)
Step 2: Sauté the Veggies
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and cook for another minute.
Step 3: Season
- Sprinkle in oregano, basil, red pepper flakes (if using), salt, and black pepper. Mix until the veggies are evenly coated.
Step 4: Simmer with Sausage
- Slice the sausages into 2–3 inch chunks, or leave them whole if preferred. Return them to the skillet. Add the chicken broth and tomato paste, stirring gently to combine. Cover and simmer for 15–20 minutes, until the sausage is fully cooked and the flavors meld.
Step 5: Serve
- Garnish with chopped parsley. Serve hot over toasted hoagie rolls, cooked pasta, or rice—or enjoy straight from the skillet!