Classic Sausage, Peppers, and Onions
Classic Sausage, Peppers, and Onions
Ingredients
- 1 1/2 pounds Italian sausage, mild or hot
- 2 tablespoons olive oil
- 1 large yellow onion, sliced into 1/4-inch half-moons
- 3 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 14.5 ounce
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage links and brown them on all sides, about 8-10 minutes. You don't need to cook them through at this stage. Remove the sausage from the skillet and set aside.
⏱️ 10 min
- 2
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and bell peppers. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
⏱️ 10 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano and dried basil. Season with salt and black pepper.
⏱️ 2 min
- 5
Return the browned sausage links to the skillet, nestling them among the vegetables. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sausage is cooked through and the vegetables are tender.
⏱️ 20 min
- 6
Remove the lid and cook for an additional 5 minutes, if needed, to allow the sauce to thicken slightly. Taste and adjust seasonings as necessary.
⏱️ 5 min
- 7
Serve hot, garnished with fresh chopped parsley. This dish is excellent on its own, with crusty bread, over pasta, or in hoagie rolls.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sausage, Peppers, and Onions
- 1 1/2 pounds Italian sausage, mild or hot
- 2 tablespoons olive oil
- 1 large yellow onion, sliced into 1/4-inch half-moons
- 3 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 14.5 ounce
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage links and brown them on all sides, about 8-10 minutes. You don't need to cook them through at this stage. Remove the sausage from the skillet and set aside.
⏱️ 10 min - 2
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and bell peppers. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
⏱️ 10 min - 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano and dried basil. Season with salt and black pepper.
⏱️ 2 min - 5
Return the browned sausage links to the skillet, nestling them among the vegetables. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sausage is cooked through and the vegetables are tender.
⏱️ 20 min - 6
Remove the lid and cook for an additional 5 minutes, if needed, to allow the sauce to thicken slightly. Taste and adjust seasonings as necessary.
⏱️ 5 min - 7
Serve hot, garnished with fresh chopped parsley. This dish is excellent on its own, with crusty bread, over pasta, or in hoagie rolls.
⏱️ 2 min