Italian Sausage Peppers and Onions

 

Italian Sausage Peppers and Onions

Ingredients

1/4 cup good-quality olive oil

1 pound sweet or mild Italian sausage links

2 bell peppers (any color), thinly sliced

2 yellow onions, thinly sliced

1 teaspoon coarse kosher salt

1 teaspoon freshly cracked black pepper

1 tablespoon dried Italian herb blend

1/4 cup fresh basil, chopped

4 cloves garlic, minced or finely chopped

2 tablespoons concentrated tomato paste

1 cup Marsala wine (or substitute chicken broth for a lighter touch)

1 can (15 ounces) diced tomatoes, with juices

Additional salt, as needed, for final seasoning

1/4 teaspoon crushed red pepper flakes, optional for a bit of heat

Instructions

Heat the extra-virgin olive oil in a large, heavy skillet over medium heat. Add the Italian sausages and cook until they’re browned on all sides, about 7–10 minutes. Remove the sausages from the pan and set them aside to drain.

Keeping the skillet on medium heat, add the Italian seasoning, chopped basil, and garlic. Sauté for about 2 minutes, letting the herbs and garlic become fragrant.

Pour in the Marsala wine (or chicken broth), then add the diced tomatoes and tomato paste. Stir well to combine, and sprinkle in the red pepper flakes if you like some heat.

Add the sliced bell peppers and onions to the skillet, then season with kosher salt and freshly ground black pepper. Stir everything together and bring the mixture to a gentle simmer.

Return the browned sausages to the skillet, nestling them among the vegetables and sauce. Lower the heat to a gentle simmer and cook for about 15 minutes, or until the sauce thickens and the vegetables are soft.

Serve the sausage mixture hot—spooned over mashed potatoes, pasta, polenta, or cauliflower rice. For a hearty sandwich, split hoagie rolls, scoop out a bit of the center, and fill generously with the sausage and pepper mixture.