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Italian Sausage and Peppers is a simple enough for quick weeknight dinners but delicious enough for epic parties, too! Juicy Italian sausages in a homemade tomato sauce with plenty of sliced peppers and onions is hearty, delicious, and easy.
Meggan’s notes
I grew up eating Sausage and Peppers on rolls; it’s a mainstay at potlucks are parties across the Midwest. As a classically-trained chef, I wanted to update this classic recipe with a homemade sauce instead of opening a jar. But if you need that shortcut, please feel free to take it!
I love the combination of onions and bell peppers here, but mushrooms would be a welcome addition, too. If the weather is warm, feel free to grill your sausages outdoors instead of using a skillet, then transfer everything to a slow cooker for easy serving.
If you aren’t in the mood for sandwiches, try these delicious, juicy sausages or cooked pasta or polenta, or serve with garlic bread on the side for dipping. If you want to be extra indulgent, use garlic bread as the vehicle to make your sandwich! Don’t forget to add some shredded mozzarella on top, if that’s your style.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Sausage: Look for mild or sweet Italian sausage usually sold 5 links per package. Italian-flavored chicken sausage is fine too.
- Tomatoes: For a chunkier sauce, substitute diced tomatoes, drained.
- Rolls: Look for a soft roll such as Hoagie or French rolls. Standard hotdog buns can work in a pinch, but their thinner size will get soggy fast.
Step-by-step instructions
- In a large skillet over medium-high heat, add oil and heat until shimmering. Add sausages and cook until browned on all sides (sausages will not be fully cooked), about 5 minutes.
- Remove from skillet and set aside. Reduce heat to medium. To the skillet, add onions and peppers. Cook until softened, about 3 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add back sausages and stir in crushed tomatoes, tomato paste, basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook until sausage is cooked through and sauce has thickened, about 5 to 10 minutes.
- Season to taste with salt and pepper. Serve on rolls with cheese if desired.
Recipe tips and variations
- Yield: This recipe makes 10 sausages, enough for 10 sandwiches with peppers, onions, and tomato sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the entire recipe 2 days in advance, then reheat on the stove or in a slow cooker to serve (or, heat on the stove and transfer to a slow cooker for easy serving).
- Freezer: Pack the cooled sausages, veggies, and sauce in freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or on the stove to 165 degrees.
- Serving suggestions: Instead of hoagie rolls, slice up the sausages and serve over cooked pasta or polenta, or serve in a dish with thick slabs of garlic bread for dipping.
Frequently Asked Questions
1. In the bottom of a slow cooker, add sausages, onions, peppers, garlic, crushed tomatoes, tomato paste, herbs, and salt and pepper.
2. Stir well to combine. Cover and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours.
1. Hit SAUTE; when it reads hot, add olive oil and then add sausages. Cook for about 5 minutes, then remove them from the Instant Pot and set aside.
2. Add ¼ cup water to deglaze the pot, then add onions, peppers, garlic, crushed tomatoes, tomato paste, herbs, and salt and pepper. Return sausages to pot.
3. Pour ½ cup water into the pot, close lid and seal the vent. Cook at pressure for 5 minutes. Quick release the vent, open lid, and stir well.
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Sausage and Peppers
Ingredients
- 1 tablespoon olive oil
- 10 Italian sausage links (2 packages, see note 1)
- 1 large yellow onion peeled and thinly sliced
- 1 large green bell pepper stemmed, seeded, and thinly sliced
- 1 large red bell pepper stemmed, seeded, and thinly sliced
- 2 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes (see note 2)
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red chili flakes optional
- Salt and freshly ground black pepper
- 10 rolls split, for serving (see note 3)
- shredded mozzarella cheese for serving, optional
Instructions
- In a large skillet over medium-high heat, add oil and heat until shimmering. Add sausages and cook until browned on all sides (sausages will not be fully cooked), about 5 minutes. Remove from skillet and set aside.
- Reduce heat to medium. To the skillet, add onions and peppers. Cook until softened, about 3 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add back sausages and stir in crushed tomatoes, tomato paste, basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook until sausage is cooked through and sauce has thickened, about 5 to 10 minutes. Season to taste with salt and pepper. Serve on rolls with shredded cheese if desired.
Notes
- Sausage: Look for mild or sweet Italian sausage usually sold 5 links per package.
- Tomatoes: For a chunkier sauce, substitute diced tomatoes, drained.
- Rolls: Look for a soft roll such as Hoagie or French rolls. Standard hotdog buns can work in a pinch, but their thinner size will get soggy fast.
- Yield: This recipe makes 10 sausages, enough for 10 sandwiches with peppers, onions, and tomato sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
can I freeze this
Hi Cindy! Yes, you can pack the cooled sausages, veggies, and sauce in freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or on the stove to 165 degrees.
Excellent Recipe Meggan and Very Tasty!!!
To spice it up Southern Style I slice up some Serrano Peppers in thin rings and saute with the other peppers and onions putting this delicious recipe together. For a little added crunch I also sprinkle French Fried Onions or Crumbled Crispy Bacon with some Shredded Provolone, Muenster, Farmers or Mozzarella on top of the sandwiches. If not adding in the Crunchies or Shredded Cheeses a dusting of Romano or Parmesan on top is Deliciosso too!!!
Hi J.J.! Thank you so much for writing, sounds delicious! ๐คฉ Thanks for taking the time to write! – Meggan
This was an excellent recipe. Very easy to make, and I appreciated the comments at the end of the recipe.
I’m so glad you enjoyed it, Heather! ๐ – Meggan
Very yummy for a cold fall day.
This was so good. Will make over and over and over!