Description
A classic Italian-American dish featuring flavorful sausage links cooked with colorful bell peppers, onions, and a rich tomato-based sauce. This hearty, savory recipe is perfect for a satisfying dinner and can be served in hoagie buns or alongside potatoes, rice, polenta, or pasta.
Ingredients
Scale
Sausage
- 5 Italian sausage links (20 oz.), mild or spicy
Vegetables and Sauce
- 1 Tbsp olive oil
- 2 large bell peppers (one red, one yellow or green), cored and sliced
- 1 large yellow onion, sliced
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup low-sodium chicken broth, plus more if needed
- 1 Tbsp balsamic vinegar
- 1 large roma tomato, halved and sliced
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- 1/4 cup finely shredded parmesan cheese
- Chopped fresh basil or parsley, for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, approximately 8 to 10 minutes. Remove sausages to a plate while leaving the rendered fat in the skillet.
- Sauté Vegetables: Return the skillet to medium heat and add the sliced bell peppers and onions. Sauté for 3 minutes until slightly softened.
- Add Aromatics: Stir in the tomato paste, minced garlic, and red pepper flakes. Cook for 1 minute until fragrant.
- Deglaze and Combine: Pour in the chicken broth and balsamic vinegar. Add the sliced roma tomato, chopped fresh basil, and dried oregano. Season with salt and pepper to taste. Stir the mixture, then nestle the browned sausages into the pepper mixture.
- Simmer: Bring to a simmer, then reduce heat to low. Cover and cook until the sausages reach an internal temperature of 160°F and the peppers are tender, about 10 minutes. Add an additional 1/4 cup chicken broth if the sauce needs thinning.
- Rest and Slice Sausage: Remove sausages from the pan and let them rest for 5 minutes on a cutting board tented with foil. Keep the pepper mixture warm in the pan covered.
- Toss and Serve: Slice the sausages and return them to the pan with the pepper mixture. Add the shredded parmesan cheese and toss everything together. Garnish with fresh basil or parsley. Serve hot in hoagie buns or alongside your choice of potatoes, rice, polenta, or pasta.
Notes
- Use mild or spicy Italian sausage depending on your preference for heat.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly.
- Fresh basil adds brightness, but parsley can be used as an alternative garnish.
- The dish pairs well with crusty bread or any starch such as mashed potatoes or polenta for a hearty meal.
- Check sausage doneness with a meat thermometer to ensure food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
