Italian sausage, peppers, and onions is a classic combo for a reason – sausage links browned deep golden, peppers and onions softened just enough to keep a little bite, all of it simmered together in a rich, herby tomato sauce. Pile it over pasta, dust it with parmesan, and dinner’s done in about 45 minutes.
Tips for the Best Sausage, Peppers, and Onions
This does require a large skillet or a large, high-sided skillet as this recipe bulks up pretty fast with the addition of the tomato products.
You’ll want to brown the sausage links whole before slicing them – you’ll get a lot more flavor into the pan than starting with raw slices, and raw sausage is nearly impossible to cut cleanly anyway. Aim for a deep golden brown on the outside and cooked to about about half to three-quarters done; that firms them up enough to slice, and slicing on a diagonal after gives you bigger, prettier pieces in every bite. By par-cooking the sausage first then finishing in the sauce, you keep a nice and tender texture to the sausage without drying it out. Don’t rush the peppers and onions past that first 5 minutes either; you want them softened, not mushy, so they hold their shape once everything hits the sauce. The trick is to time your pasta so it’s draining right as the sauce finishes simmering – nobody wants to eat cold, gluey noodles while they wait on dinner.
Saucy Italian Sausage, Peppers and Onions
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil. You'll cook the pasta in it once the sauce is underway.
- Heat the olive oil in a large skillet over medium-high heat. Add the sausages and brown on all sides until deep golden – you're browning the outside, not cooking them through. Raw sausage is nearly impossible to slice cleanly, so aim for about half to three-quarters done; this usually takes about 3 to 5 minutes on each side. Remove and set aside
- Add the onions and peppers to the same skillet and cook for about 5 minutes, until they start to soften but still have a little bite – you don’t want mushy vegetables here.
- While the vegetables cook, slice the sausages on a diagonal (on the bias) into rounds about 1/8" thick.
- Once the vegetables have softened, add the tomato paste and cook for 1-2 minutes, stirring, to deepen its color and flavor.
- Add the thyme, basil, oregano, parsley, garlic powder, onion powder, black pepper, and red pepper flakes, stirring to coat the vegetables in the seasoning.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the crushed tomatoes and diced tomatoes, then return the sliced sausage to the skillet. Stir everything together so the sauce coats the sausage and vegetables evenly.
- By now your water should be at a boil – add the pasta and cook according to the package directions until al dente.
- Lower the sauce to a simmer and cook for 10-15 minutes, until the sausage is cooked through and the sauce has thickened slightly.
- Drain the pasta (a splash of the starchy water is handy if you want to loosen the sauce later) and divide it among bowls.
- Top with the sausage and pepper mixture, finish with a generous handful of parmesan, and serve with garlic bread if you’re feeling it.
Notes
This is the tomato-based version, but we also make this one with just olive oil and garlic instead of the marinara sauce – lighter, garlickier, and just as good over pasta. That variant’s coming soon, so keep an eye out for the link. In the meantime, leftovers of this one hold up great in the fridge for a few days, and honestly, the sauce might taste even better on day two.
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