If you’re searching for a dinner that’s both satisfying and spectacularly colorful, this Sausage and Peppers Skillet Recipe is your answer. It brings together tender Italian sausage, sweet bell peppers, onions, and a savory tomato sauce in one pan for a meal that feels both rustic and festive. With its roots in Italian-American kitchens, this dish always hits the spot—whether you’re feeding a hungry family or hosting friends for a casual get-together. There’s so much flavor packed into every bite, you’ll want to make this Sausage and Peppers Skillet Recipe part of your regular rotation.
Ingredients You’ll Need
The magic of the Sausage and Peppers Skillet Recipe lies in its straightforward ingredient list. Each component serves a distinct purpose, whether it’s adding a pop of color, a depth of flavor, or a touch of heat. Here’s what you’ll need and why it matters:
- Olive Oil: A splash of olive oil helps everything sizzle and adds a subtle richness that carries the flavors beautifully.
- Italian Sausage Links (1 pound, sliced): The star of the show, these bring juicy, savory, and slightly spicy notes to every bite.
- Large Onion (sliced): Onions caramelize as they cook, lending sweetness and a tender bite to the skillet.
- Bell Peppers (3, any color, sliced): Red, yellow, or green—choose your favorites for a rainbow of flavor and crunch.
- Garlic (3 cloves, minced): Just a few cloves infuse the whole dish with aromatic depth and warmth.
- Diced Tomatoes with Juice (1 can, 14.5 ounces): These form the base of the sauce, keeping everything juicy and vibrant.
- Dried Oregano (1 teaspoon): Adds a classic Italian flavor that ties the sausage and tomato together.
- Dried Basil (1/2 teaspoon): Brings a hint of sweetness and a lovely herbal aroma.
- Red Pepper Flakes (1/4 teaspoon, optional): For those who like a kick, this will add a gentle layer of heat.
- Salt (1/2 teaspoon): Brings all the flavors into focus and seasons the entire dish.
- Black Pepper (1/4 teaspoon): Gives a subtle bite and balances the sweetness of the peppers.
- Tomato Paste (2 tablespoons): Intensifies the tomato flavor and thickens the sauce to just the right consistency.
- Chicken Broth or Water (1/4 cup): Helps loosen the sauce and blend all the seasonings together.
- Chopped Fresh Parsley (for garnish): Sprinkling this on top adds freshness and a bright finish to every serving.
How to Make Sausage and Peppers Skillet Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your sliced Italian sausage. Let it sizzle away until each piece is beautifully browned on all sides, about 5 minutes. This step is crucial—the caramelization adds so much flavor and texture to the final Sausage and Peppers Skillet Recipe. Once browned, transfer the sausage to a plate and set aside.
Step 2: Soften the Onions and Peppers
In the same skillet, toss in the sliced onions and bell peppers. Don’t rush this step! Cook them for 6 to 7 minutes, stirring occasionally, until they turn soft and tender but still have a bit of bite. The onions should start to turn translucent and the peppers will look gloriously vibrant. This is where the dish gets its trademark color and sweetness.
Step 3: Add Garlic and Build the Sauce
Add the minced garlic and sauté for just one minute—enough to make your kitchen smell incredible, but not so long that the garlic burns. Next, stir in the diced tomatoes with their juice, oregano, basil, red pepper flakes, salt, black pepper, tomato paste, and chicken broth. Mix well so everything is evenly combined and the tomato paste dissolves into the sauce.
Step 4: Simmer with Sausage
Return the browned sausage to the skillet. Gently stir everything together, making sure each sausage slice gets nestled into that rich sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble uncovered for 10 to 15 minutes—just enough time for the sauce to thicken and the flavors to meld into the irresistible Sausage and Peppers Skillet Recipe you’re craving.
Step 5: Garnish and Serve
Right before serving, sprinkle the whole skillet with plenty of chopped fresh parsley. This final touch adds a burst of freshness and turns your Sausage and Peppers Skillet Recipe into a dish that looks as inviting as it tastes. Serve hot, straight from the pan, and get ready for compliments!
How to Serve Sausage and Peppers Skillet Recipe
Garnishes
Fresh parsley is a classic, but you can also add a sprinkle of grated Parmesan or a few ribbons of fresh basil for even more flavor and color. A drizzle of extra-virgin olive oil just before serving brings a lovely sheen and a hint of richness to this Sausage and Peppers Skillet Recipe.
Side Dishes
This dish is endlessly adaptable. Spoon it over fluffy white rice, toss it with your favorite pasta, or pile it onto a toasted hoagie roll for a hearty sandwich. If you’re watching carbs, it’s delicious served with cauliflower rice or a crisp green salad on the side.
Creative Ways to Present
For a fun twist, serve your Sausage and Peppers Skillet Recipe family-style in the skillet right at the table—everyone can help themselves! Or, for a party, load the mixture into mini rolls for sliders, or spoon it over polenta rounds for an elegant appetizer. The possibilities are endless and always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Leftovers are a dream with this Sausage and Peppers Skillet Recipe. Once cooled, transfer any extras to an airtight container and store in the fridge for up to 4 days. The flavors actually get even better as they mingle overnight, making tomorrow’s lunch something to look forward to.
Freezing
If you want to make a double batch or simply save some for another day, this recipe freezes beautifully. Let everything cool completely, then portion into freezer-safe containers. It’ll keep its flavor and texture for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, simply warm the sausage and peppers in a skillet over medium heat until everything is piping hot. You can also microwave individual portions for a quick meal, though a splash of broth or water will help keep the sauce from drying out. Stir occasionally to ensure even heating.
FAQs
Can I use chicken or turkey sausage instead of pork?
Absolutely! Any type Main Course. Just keep an eye on the cooking time, as leaner sausages may brown a bit faster.
Is this dish spicy?
The base recipe is mild, but the optional red pepper flakes add a gentle heat. If you love spice, feel free to increase the amount, or use a spicy Italian sausage for extra kick.
Can I prep the vegetables ahead of time?
Yes! You can slice the onions and peppers up to two days in advance. Store them in airtight containers in the fridge, so you can toss everything into the skillet at dinnertime without any extra fuss.
What’s the best way to thicken the sauce?
If you prefer a thicker sauce, let it simmer uncovered a bit longer, or add an extra tablespoon of tomato paste. The sauce thickens naturally as it cooks, especially when the sausage is added back into the pan.
Is this Sausage and Peppers Skillet Recipe gluten-free?
The recipe itself is naturally gluten-free, as long as you use gluten-free sausage. Just double-check the ingredient label on your sausage to be sure there are no hidden additives.
Final Thoughts
This Sausage and Peppers Skillet Recipe is a true weeknight hero—fast, flavorful, and endlessly versatile. Whether you serve it for a family dinner or bring it to your next potluck, it’s guaranteed to win hearts and clear plates. I hope you’ll give it a try and make it a staple in your kitchen, too!
Print
Sausage and Peppers Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A hearty and flavorful Sausage and Peppers Skillet recipe featuring Italian sausage, colorful bell peppers, and a rich tomato sauce, perfect for a quick and satisfying weeknight dinner.
Ingredients
Sausage
- 1 pound Italian sausage links, sliced into 1-inch pieces
- 1 tablespoon olive oil
Vegetables and Sauce
- 1 large onion, sliced
- 3 bell peppers (red, yellow, or green), sliced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 tablespoons tomato paste
- 1/4 cup chicken broth or water
Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley
Instructions
- Cook Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on all sides, about 5 minutes. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onion and bell peppers. Cook until softened, about 6 to 7 minutes, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Combine Sauce Ingredients: Add the diced tomatoes with their juice, dried oregano, dried basil, red pepper flakes (if using), salt, black pepper, tomato paste, and chicken broth to the skillet. Stir well to combine all ingredients.
- Simmer with Sausage: Return the browned sausage pieces to the skillet and bring the mixture to a simmer over medium heat.
- Cook Sauce: Reduce the heat to low and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve hot, optionally over rice, pasta, or with crusty bread.
Notes
- This dish pairs well with rice, pasta, or crusty bread for a complete meal.
- For a lighter option, serve over cauliflower rice instead of traditional grains.
- Chicken or turkey sausage can be substituted for a leaner version.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 9 g
- Sodium: 1030 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
