• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Rocco Dispirito's Sausage and Peppers

    Modified: Mar 26, 2018 · Published: Jul 19, 2009 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    Classic, aromatic Italian comfort food.

    Note: This post was originally published before we created our family favorite Sausage and Peppers recipe - I highly recommend giving that one a try if you're seeking out the best sausage & peppers recipe we've tried. You can even pizza-fy it if you follow my recipe for Spicy Italian Sausage and Peppers Pizza!

    This post may contain affiliate links.

    We were driving to a birthday party when I saw a sign for a pork store, and Dino remembered that our friends' father owned it. We had never been there before, so we stopped on the way back.

    Sausage and peppers in a skillet.

    They had a ton of homemade sausages, so we bought a sampling of them to make sausage and peppers with the next day. We used a combination of hot sausage, onion and pepper sausage, spiced sausage with mozzarella and regular sausage.

    Dino cooked this up in the cast iron skillet with a few modifications - he omitted the ancho chile and canned tomatoes, and didn't pre-roast the peppers.

    This is a classic Italian dish that tasted very authentic. Along with a big piece of bread, any New Yorker knows how to enjoy a meal like this.

    Looking for more Italian recipes? Check out these our favorites:

    • Sausage and Peppers
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Skillet Garlic Parmesan Bread
    • Orange Scented Cannoli Dip
    • Pork Scallopini with White Bean-Tomato Salad
    • Ravioli Lasagna
    • Antipasto Pasta Salad
    • Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms
    • Ricotta Cookies
    • Italian Cream Cheese and Ricotta Cheesecake
    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Sausage and peppers in a skillet.

    Rocco Dispirito’s Sausage and Peppers

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Yield: 8 Servings
    Print Recipe
    Pin Recipe

    Description

    Classic, aromatic Italian comfort food.


    Ingredients

    • 2 tablespoons olive oil
    • 1 red onion, thinly sliced
    • 4 bell peppers, cut ½-inch slices
    • Salt and pepper, to taste
    • 2 cloves garlic, minced
    • 8 fresh basil leaves, torn
    • 1 teaspoon fresh oregano, minced
    • 2 pounds Italian sausage (we like a mix of sweet and spicy)
    • 2 cups dry red wine


    Instructions

    1. Heat oil in a large skillet. Add onions and peppers and sauté until the onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Remove from skillet and set aside.
    2. Prick sausage all over with a fork. Sauté in skillet over medium heat until brown. Add enough wine to cover about ⅔ of the sausage. Add Sautéed vegetables back into the skillet.
    3. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

    Notes

    Original Recipe by Rocco DiSpirito, adapted by Big Flavors from a Tiny Kitchen - Dino & Ashley Covelli

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Main Dish Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    1. Katy ~

      August 01, 2009 at 5:55 am

      YUMMMM....I love sausage and peppers together. Glad to see you omitted the tomatoes and chile; I don't think they belong here either. How lucky you are to live near a market that sells fresh, homemade sausage!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.