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Italian Sausage Peppers and Onions


Italian Sausage Peppers and Onions




or 1/4 cup extra virgin olive oil

or 1 pound sweet Italian sausage


or 2 peppers, sliced ​​ or 2 yellow onions, sliced ​​ or 1 teaspoon kosher salt

o 1 teaspoon freshly ground black pepper

o 1 tablespoon Italian seasoning

o 1/4 cup chopped fresh basil leaves

o 4 minced garlic cloves


o 2 tablespoons tomato paste

o 1 cup Marsala wine (or chicken broth)

or 1 (15 ounce) can diced tomatoes

or Salt to taste

or 1/4 teaspoon red pepper flakes, optional


Italian Sausage Peppers and Onions new york times recipes

How to Prepare Italian Sausage, Peppers, and Onions

1. Heat the oil in a large, heavy skillet over medium-high heat. Add the sausages and let them brown on both

sides, about 7 to 10 minutes. Remove from the pan and drain.

2.Keeping the pan over medium heat, add the Italian seasoning, basil and garlic and cook for another 2 minutes.

3. Add Marsala wine, tomatoes and tomato paste and stir, adding chilli flakes if necessary.


4. Add peppers, onions, salt and pepper and bring to a simmer.5. Add the sausage and vegetables back to the

pan. Reduce heat to low and simmer for 15 minutes or until sauce thickens.

6. Serve over mashed potatoes, pasta, polenta, cauliflower rice, or if serving as a sandwich, cut the hoagie rolls in

half lengthwise.Scoop out the bread at the bottom of each bun, being careful not to puncture the crust. Fill the

bottom half of the roll with the sausage mixture.

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