✅ Ingredients:

  • 1–1.5 lbs Italian sausage (sweet, spicy, or mixed; links or cut into chunks)
  • 2 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced (optional for extra color)
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt & pepper, to taste
  • 1/4 tsp crushed red pepper flakes (optional for heat)
  • 1/4 cup chicken broth or dry white wine (for deglazing)
  • Optional: 1 tbsp tomato paste or 1/2 cup marinara for a saucier version

🔥 Instructions:

1. Brown the Sausages:

  • In a large skillet over medium heat, add 1 tbsp olive oil.
  • Add sausages and brown on all sides (about 8–10 minutes). If using whole links, you can leave them whole or slice them after browning.
  • Remove from skillet and set aside (they’ll finish cooking later).

2. Cook the Peppers & Onions:

  • In the same skillet, add 1 tbsp olive oil.
  • Add sliced peppers and onions, sauté for 6–8 minutes until they begin to soften.
  • Add garlic, oregano, basil, salt, pepper, and red pepper flakes.
  • Cook another 2–3 minutes until fragrant.

3. Deglaze & Combine:

  • Add the chicken broth or wine, scraping up any browned bits.
  • Optional: Stir in tomato paste or a bit of marinara if you want a richer sauce.
  • Return sausages to the pan. Cover and simmer on low for 10–15 minutes, until sausages are fully cooked (internal temp 160°F / 71°C) and flavors combine.

🥖 How to Serve:

  • In hoagie rolls: Top with provolone or mozzarella, toast until melty.
  • Over pasta: Spoon the sausage and pepper mixture over spaghetti or rigatoni.
  • With rice or polenta: A great gluten-free option.
  • As is: Serve with a side salad or roasted potatoes.

💡 Tips:

  • Sweet bell peppers balance out spicy sausage beautifully.
  • Use hot Italian sausage for extra kick, or a combo of hot and sweet.
  • Want more sauce? Add a full cup of marinara or crushed tomatoes.