Entrées,  Recipes

Rocco Dispirito’s Sausage and Peppers

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!

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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

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:


Rocco Dispirito’s Sausage and Peppers

  • Yield: 8 Servings 1x


Classic, aromatic Italian comfort food.



  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 4 bell peppers, cut 1/2-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


  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 2/3 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.


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

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Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

One Comment

  • Katy ~

    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!

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