Description
A flavorful and hearty Italian-inspired dish featuring juicy sausage links simmered with colorful bell peppers, onions, and a savory tomato-based sauce, finished with fresh herbs and parmesan cheese. Perfect served in hoagie buns or alongside potatoes, rice, or pasta.
Ingredients
Scale
Sausage and Vegetables
- 5 Italian sausage links (20 oz.), mild or spicy
- 1 Tbsp olive oil
- 2 large bell peppers (one red, and one yellow or green), cored and sliced
- 1 large yellow onion, sliced
- 1 large roma tomato, halved and sliced
Sauce
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup low-sodium chicken broth, then more to taste
- 1 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and pepper to taste
Finishing Touches
- 1/4 cup finely shredded parmesan cheese (grated with a rasp grater)
- Chopped fresh basil or parsley, for garnish
Instructions
- Cook Sausage: Heat olive oil in a large skillet over medium heat. Add sausage links and cook until browned on all sides, about 10 minutes. Transfer sausages to a plate, leaving the rendered fat in the skillet.
- Sauté Vegetables: Return skillet to medium heat. Add sliced bell peppers and onions and sauté for 3 minutes until slightly softened.
- Add Flavorings: Stir in tomato paste, minced garlic, and red pepper flakes. Cook while stirring for 1 minute to release aromas.
- Create Sauce: Pour in chicken broth and balsamic vinegar. Add sliced tomato, chopped fresh basil, dried oregano, and season with salt and pepper to taste. Toss to combine.
- Simmer Sausage with Peppers: Nestle the browned sausages into the pepper mixture. Bring to a simmer, then reduce heat to low. Cover and simmer for 10 minutes until sausages reach an internal temperature of 160°F and peppers are tender. Add an additional 1/4 cup chicken broth if needed to thin the sauce.
- Rest and Slice Sausage: Remove sausages from skillet and let rest on a cutting board tented with foil for 5 minutes. Keep the pepper mixture warm in the pan with the lid on.
- Combine and Serve: Slice the sausages and return them to the skillet along with the parmesan cheese. Toss everything together until well combined and the cheese melts slightly. Garnish with chopped fresh basil or parsley. Serve in hoagie buns or alongside potatoes, rice, polenta, or pasta.
Notes
- Use mild or spicy Italian sausage links according to your heat preference.
- If you want a vegetarian version, substitute sausages with plant-based Italian sausages and vegetable broth instead of chicken broth.
- Fresh basil adds a bright flavor; if unavailable, increase dried oregano slightly.
- For a thicker sauce, reduce the amount of chicken broth or simmer uncovered for a few extra minutes.
- Serve with crusty bread or on toasted hoagie buns for a classic Italian sausage and peppers sandwich experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
