Italian Sausage and Peppers cooked with onions, peppers, garlic, and tomatoes and served over pasta. A fantastic family meal.
Do you have recipes that are your "go-to" dishes? Ones that you've cooked so many times you could make them with your eyes closed? I do, and this is one of them.
Italian Sausage and Peppers is a long-time favorite in our house. While neither one of us has an ounce of Italian heritage, we are avid fans of the cuisine. Given the choice, we'd probably take a local Italian pizza place over any other kind of restaurant.
This recipe is my own method of making Italian Sausage and Peppers. Though probably not strictly authentic, it's pretty tasty. And if you use a turkey sausage and pan spray instead of olive oil, it's pretty darn low in fat, too.
I know that many people enjoy this mixture on a bun, but I always serve it over hot cooked pasta. Usually fettuccine. That's spinach fettuccine in the photo. I think it makes a lovely dish.
Italian Sausage and Peppers cooked with onions, peppers, garlic, and tomatoes and served over pasta. A fantastic family meal. Click To Tweet
How to Make Italian Sausage and Peppers
Start by prepping the onions, peppers and garlic. Slice the peppers in half and remove the seed and ribs. Then slice each half into strips. Slice the onion into vertical strips approximately the same size as the pepper strips. Mince the garlic. Set the vegetables aside.
Place a large skillet over medium-high heat. Prick each sausage several times with a fork. This prevents the skin from bursting during cooking. When the skillet is warmed, add 1 to 2 tablespoons of olive oil. Add the sausages and cook, turning occasionally, until they are brown on all sides. Remove sausages from skillet and set them aside.
Add the onions, peppers and garlic to the pan (don’t clean the pan out between the sausages and vegetables). Saute until veggies are crisp-tender. Add basil and tomatoes with their juice to the pan with the vegetables and stir all together. Add salt and pepper to taste.
Place the sausages on top of the veggies and tomatoes in the pan. Be sure to pour in any juices that may have accumulated from the sausages while they were sitting.
Cover the pan and cook for approximately 20 minutes or until sausages are done all the way through. Serve on toasted hot dog buns or over hot cooked pasta.
Enjoy!
More Delicious Recipes on Never Enough Thyme:
- Italian Sausage Alfredo
- Pasta d'Arrabiata
- Pasta Puttanesca
- Jumbo Meatballs and Spaghetti
- Stuffed Bell Peppers
Italian sausage recipes from Other Bloggers:
- Italian Sausage Tortellini Soup from Two Peas and Their Pod
- Fettuccine with Creamy Tomato Italian Sausage Sauce from Simply Recipes
- Italian Sausage and Kale Soup from Good Life Eats
- Italian Sausage and Vegetable Soup from Iowa Girl Eats
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Italian Sausage and Peppers
Ingredients
- 4 Italian sausage links your choice of mild, medium or hot
- 1 onion sliced
- 2 sweet bell peppers sliced
- 2 cloves garlic minced
- 6 large basil leaves chiffonade (cut crosswise into ribbons)
- 1 can diced tomatoes with juice
- olive oil
- salt
- pepper
Instructions
- Start by prepping the onions, peppers and garlic. Slice the peppers in half and remove the seed and ribs. Then slice each half into strips.
- Slice the onion into vertical strips approximately the same size as the pepper strips. Mince the garlic. Set the vegetables aside.
- Place a large skillet over medium-high heat.
- Prick each sausage several times with a fork.
- When the skillet is warmed, add 1 to 2 tablespoons of olive oil.
- Add the sausages and cook, turning occasionally, until they are brown on all sides. Remove sausages from skillet and set them aside.
- Add the onions, peppers and garlic to the pan (don’t clean the pan out between the sausages and vegetables). Saute until veggies are crisp-tender.
- Add tomatoes with their juice to the pan with the vegetables and stir all together.
- Add salt and pepper to taste.
- Place the sausages on top of the veggies and tomatoes in the pan. Be sure to pour in any juices that may have accumulated from the sausages while they were sitting.
- Cover the pan and cook for approximately 20 minutes or until sausages are done all the way through.
- Serve on hot dog buns or over hot cooked pasta.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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wm b jackson
To print a recipe I have to print twelve sheets of paper too many
Lana Stuart
If you click on the "Print" button in the recipe, it takes one sheet of paper to print out the recipe.
Sammy
Hi Lana, This recipe looks great! How many servings does this recipe make? I am looking to make it for a large crowd--a half tray and need to know if I should be tripling the recipe.
Lana
Sammy, this recipe (along with 1# of pasta) serves four.
Pam
Sorry, I made a mistake in my other comment. I didn't mean to say "slice the peppers" if you are serving a crowd. I meant to say "slice the sausage" if you are serving it for a crowd. LOL