Sausage and Peppers
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This simple, classic Italian comfort food recipe makes a perfect weeknight meal and is easily scaled up to feed a crowd. Inspired by my Calabrese father-in-law!
Sausage and peppers is one of the first traditional Italian recipes that I was introduced to back when my husband and I first started dating.
At the time, I was an incredibly picky eater, and I did not like sausage at all.
OK, there was one exception.
True to my Midwestern roots, I could go to town on a plate of cheddar cheese, crackers, and summer sausage. YUM.
But as for any other type of sausage, I was not a fan.
My Italian in-laws always keep a well-stocked refrigerator (2 refrigerators, actually!).
They are stocked with lots of food items that I didn’t grow up with (I’m looking at you, broccoli rabe), and there are always several types of sausage.
Living under their roof when I first moved to New York really got me excited about trying more new and different types of food – even some that were outside of my comfort zone back in 2004.
My father-in-law is a phenomenal cook. A few of my favorite recipes that I learned from him are:
- Calabrese Potato Salad with Green Beans + Tomatoes
- Settino’s Italian Bruschetta
- Baked Chicken Thighs with Potatoes and Peas
- Settino’s Italian Stuffed Mushrooms
He’s originally from Calabria, Italy, and spent most of his childhood in Belgium before moving to New York in 1963.
As a toolmaker, his work hours got him back home in the mid-afternoon, so he started cooking delicious dinners as a hobby.
In fact, we used to cook together almost every night after work while I lived there.
It was an absolute blast, and we may or may not have enjoyed a hearty amount of wine during that process.
We improvised many meals together, and it really got me comfortable cooking for the family.
He cooks based on his mood and what’s hanging around in that incredibly well-stocked kitchen.
He rarely uses a recipe, and you’ll never have a bad meal in his house. You’ll also never get the same exact meal twice.
But me? Improvise recipes every single time? Nope.
I want to be able to make the same thing more than once and be able to share the deliciousness with other people so they can enjoy it with their families as well.
I do a lot more improvisation now than I used to, but I do like documenting successes and failures in the kitchen.
I’ve been making sure that I spend time cooking with him while measuring ingredients and taking copious notes so that recipes like this classic sausage & peppers can be made for years and years to come.
And I’ve made my version for him several times now, and it got an enthusiastic stamp of approval from him.
Fantastico!
Look for Italian sausage in the grocery store in the refrigerated meat section, usually near the pork chops and roasts. You’ll typically see 2 types of Italian sausage – hot and sweet.
The sweet sausage generally contains fennel, which was initially the reason I wasn’t a fan of sausage, but it has since grown on me.
I like using a mix of hot and sweet when I make this dish for my family.
The hot is sometimes pretty spicy, and my son prefers the sweet.
There’s a little something for everyone!
You can eat this dish as is, slice it up and put it on top of pasta, or get some nice crusty bread and turn it into sandwiches.
Don’t forget to sop up the pan juices – they pack a ton of flavor!
You can even make this on the grill or in pizza form!
This dish is super simple and a great way to enjoy a delicious Italian comfort food dinner in your own home.
Looking for more Italian-inspired favorites? Check out these 5-star recipes:
- Pork Scallopini with White Bean-Tomato Salad
- My Favorite Garlic Bread
- Ravioli Lasagna
- Antipasto Pasta Salad
- Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
- Skillet Lasagna with Lamb, Ricotta + Mint
- Great Grandma Francesca Cardile’s Cookies
- Balsamic Roasted Grape Tomatoes Over Angel Hair
- Pax Romana’s Quinoa Salad with Mixed Vegetable, Goat Cheese & Orange Dressing
- Turdilli & Chinudille (Traditional Italian Christmas Cookies)
- Skillet Garlic Parmesan Bread
- Ricotta Cookies
Sausage and Peppers
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Category: Main Dish
- Method: Stovetop/Oven
- Cuisine: Italian
Description
This simple, classic Italian comfort food recipe makes a perfect weeknight meal and is easily scaled up to feed a crowd. Inspired by my Calabrese father-in-law!
Ingredients
- 3 tablespoons olive oil, divided
- 6 Italian sausages (hot, sweet, or a mix of both)
- 1 large white onion, sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup white wine
- Crusty bread, for serving
Instructions
- Preheat oven to 375°F.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add sausages and sear until browned on both sides.
- Add onion and bell peppers. Drizzle with remaining tablespoon of oil and season with oregano, salt and pepper. Pour wine over top and give it a stir. Transfer to preheated oven and cook, uncovered, for about 45 minutes, or until onions and peppers have cooked down and softened a bit.
- Serve sausage and peppers in crusty bread and prepare to meet your new favorite sandwich!
Nutrition
- Serving Size:
- Calories: 725
- Sugar: 4.3 g
- Sodium: 1398.5 mg
- Fat: 63.8 g
- Saturated Fat: 20.7 g
- Carbohydrates: 9.5 g
- Fiber: 2.3 g
- Protein: 25.4 g
- Cholesterol: 128.8 mg
Keywords: Italian sausage, sausage and peppers
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
45 Comments
Big Dude
It looks outstanding and is a meal I love. My wife has an issue with sausage as well – although she likes it as a patty, she doesn’t care for it in the casing, even though it’s the same meat.
Jhonny walker
the sausages are perfect…I love sausages. Just love them. There is nothing doing. I have to get these. You know what makes me sad? I want to own a red colored dutch oven. I don’t have one..and they are expensive 🙁
The images are perfect!
Julia
Pioneer woman has one at Walmart. I have it and love it! Also this recipe is awesome
Jhonny walker
got some hot Italian sausages…and me is gonna make this one 🙂
Ashley
Jhonny – I hope you like this! It was really easy to put together, and super comforting. As for the dutch oven – I got this one at Target – MUCH less expensive than those Le Creuset ones!
Joey
I’m gonna give this a go tonight in my our new Dutch oven. I’m going to add carrots and potatoes as well seeing as my wife and daughter aren’t big on peppers.
Ashley
I hope you enjoy it! Let me know how it goes with the extra veggies – sounds delicious!
Julie
This is something I would love with a capital “L”!
Velva
I have Italian in-laws and sausage and peppers is their go to meal when feeding a crowd or just something easy to prepare that is delicious.
Your sausage and peppers look wonderful. Awesome!
dining table
This looks like a very delicious dish here. I would love to give this dish a try.
buttercream bakehouse
Thanks for the recipe. I grew up eating this and was going to make it for a party tomorrow that I am hosting. This will go great with the meal I planned.
Ashley
I hope you enjoy it! It’s a very simple and tasty dish that my husband just adores!
Tracey Yarbrough
This looks delicious! What sort of white wine would you suggest using?
BigFlavorsFromATinyKitchen
I’ve always just used whatever I had around and open – Pinot Grigio, Chardonnay… I think any white wine would be fine. Let me know how it turns out if you end up making it 🙂
Tanya
I have no wine. What else could I use as a substitution?
BigFlavorsFromATinyKitchen
It’s not a lot of wine, so I’d say some chicken or vegetable stock and maybe a splash of white wine vinegar if you have it. Hope you enjoy!
Krystal
Would this work with turkey sausages? Not sure if cooking times would differ…
BigFlavorsFromATinyKitchen
I haven’t tried it with turkey, but I don’t know why it wouldn’t work! You sear ’em well and then they cook up for 45 minutes, so they should cook through no problem. The little bit of liquid from the wine and veggies should keep everything nice and juicy. Let me know how it turns out when you try it!
Adrienne Melton
Made this last Thursday, for our first pre-season game using sweet Italian sausages. I don’t own a dutch oven so everything was done in a large skillet. Also because I didn’t have white wine on hand I used chicken broth. Served it with hot dog rolls and my friends ate it up. One friend even commented that this would be great with rice. This recipe is definitely a keeper.
BigFlavorsFromATinyKitchen
I somehow missed this comment when you originally left it, Adrienne – I’m so glad it was a hit! I’ve definitely substituted chicken broth before, too. It’s a small amount and shouldn’t make much of a difference. I’ll have to try it with rice sometime – or maybe even cauliflower “rice” since my husband is on a keto diet right now. Hope you have a great week!
Amanda
I love this recipe! If I double it, would I need to increase the cooking time?
Ashley
I’m so glad you love it! It’s one of our family favorites :). I don’t think you’d need to increase the cooking time, but you may need to brown the sausages in batches to make sure they all get nice and golden before you pop it into the oven. I’d love to hear how it turns out with the bigger batch!
Kimberly
Could you use beer instead of wine?
Ashley
I think that sounds like a great swap! It’s not too much liquid anyhow – so you could probably use water or stock without noticing too much of a difference as well.
Emily
Love this recipe and have made it several times now! So easy but full of flavor!!! Also great the next day!
Ashley
Yay!! I’m so glad you love this as much as we do, Emily! It’s a family favorite, and so good for when you’re craving comfort food 🙂
Amie
I love this recipe! I’ve made it many times! I’ve put it on toasted hoagie rolls and I’ve served it over pasta. I don’t have a Dutch oven so I usually brown the sausages in a pan and then put everything in a baking dish. It’s delicious!
Ashley
I’m so, so glad this has been a hit in your house, Amie! Browning and baking that way is a great idea. If you have a big, heavy skillet that’s ovenproof, you could use that, too. Bonus points if it has a lid – it’ll help keep everything nice and juicy. Thank you for the review and rating!
Donna
In this comment you mentioned using a lid but your recipe says not to.?
Which is correct?
Ashley
Hi Donna,
You don’t need to use a lid when cooking this recipe. Thanks for asking!
Eddie Hernandez
I love this recipe! I stumbled upon it by accident because I was searching for a sausage and peppers recipe that didnt use tomato sauce.
I had all the ingredients already in stock . Esp the white wine lol.
Absolutely Delicious, served it on ltalian Hoagie Rolls .
Eddie Hernandez
I love this recipe! I stumbled upon it by accident because I was searching for a sausage and peppers recipe that didnt use tomato sauce.
I had all the ingredients already in stock . Esp the white wine lol.
Absolutely Delicious, served it on ltalian Hoagie Rolls .
Ashley
I’m so glad you enjoyed it, Eddie! It’s a family favorite in my house
Bess l zaffuto
Love this way to use Dutch oven recipe!!! Thanks..as for red dutch..my husband got me a white one I made him return for red..I said it cooks better lol .wasn’t expensive about 50 on amazon
Ashley
So glad you enjoyed this recipe, Bess! I agree – red is the way to go. Ha! Glad you found a good deal on one!
Laurie
Can this be frozen? And reheated for a large party?
Ashley
I haven’t tried freezing this particular recipe, but I think it’d be a good candidate. Let me know how it goes if you give it a try!
Linda Sullivan
Made this tonight for dinner and my picky eater husband loved it so it will definitely be a repeater for us! I used house made sweet fennel sausage from a local artisan Italian restaurant that we love. They had a simple but fantastic appetizer on their menu for a while that we loved but unfortunately they removed it. WIth this recipe and some fresh pomodoro sauce we were able to recreate that beloved experience. We served with some crusty Italian bread. Fantastic!
Ashley
Thanks so much for sharing this, Linda! That artisan sausage sounds incredible! I’m so glad this was a hit with your family!
Rick Ignall
The sausage and peppers were amazing. Probably the best I ever had. I couldn’t find oregano in my casually organized spice cabinet, so I used the italian seasoning I found instead. Since I’m gluten intolerant, I served it over garlic mashed potatoes with sauteed sugar snap peas. I usually don’t like leftovers but I couldn’t wait to dig into them the following day. This recipe is 5+ stars.
Ashley
Thank you so much for the glowing review, Rick! I’m thrilled that this was such a hit for you. I may just need to follow your lead and try it with mashed potatoes sometime now. I appreciate your feedback!
Dawn
This is one of my all time favorite recipes and make it once a month, at least! I make two separate pans as I use plant based sausage for mine and turkey sausage for my boyfriend. I sear the sausages first and add raw peppers and onions to the pan. I use glass baking dishes and cook it in the oven at the same temp for the same amount of time and it’s perfect. Thanks for sharing this recipe!!
Ashley
Oh I love this!! I’m so glad it’s become such a hit for you. What brand of plant based sausage do you like? We’re always looking for options to try out. Thanks so much for taking the time to leave a comment!
Maureen McGinn
I made this recipe with veggie sausage (Beyond & Field Roast) and loved it! I chose the original flavor for the Beyond sausage and I think I’ll try the spicy one next time. Can’t wait to make this recipe again!
Ashley
I’m so glad to hear this!! I’ll need to try it with veggie sausages sometime, too.