Italian Sausage, Peppers, and Onions: A Hearty Taste of Italy in One Pan!

There are some dishes that instantly transport you to a bustling Italian-American kitchen, filling the air with intoxicating aromas and promising a meal that’s both comforting and incredibly flavorful. Italian Sausage, Peppers, and Onions is precisely one such classic. This robust and rustic dish brings together savory Italian sausage, sweet bell peppers, tender onions, and fragrant garlic, all simmered in a rich tomato and Marsala wine sauce. It’s a symphony of textures and tastes, perfect for a hearty family dinner or a crowd-pleasing casual gathering.

This recipe is designed to deliver maximum flavor with minimal fuss, mostly cooked in a single skillet. The browning of the sausage creates a foundational depth, which is then built upon with aromatic vegetables and a vibrant sauce. Whether you pile it high on a crusty hoagie roll or serve it elegantly over creamy polenta, this dish is a timeless favorite that embodies the soulful essence of Italian home cooking.

Ingredients:

¼ cup (60ml) extra-virgin olive oil
1 pound (450g) sweet Italian sausage (or hot, if you prefer a kick)
2 large bell peppers, cored and sliced (use a mix of red, green, and yellow for color)
2 medium yellow onions, sliced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon Italian seasoning
¼ cup (approx. 10g) chopped fresh basil leaves, plus more for garnish
4 cloves garlic, chopped or minced
2 tablespoons tomato paste
1 cup (240ml) Marsala wine (dry or sweet, depending on preference; chicken broth can be substituted for an alcohol-free option)
1 (15-ounce / 425g) can diced tomatoes, undrained
¼ teaspoon red pepper flakes, optional (for extra heat)

Equipment:

Heavy large skillet or Dutch oven (with a lid, at least 12-inch diameter)
Tongs
Wooden spoon or spatula
Measuring cups and spoons

Instructions:

Brown the Sausage: Heat the ¼ cup extra-virgin olive oil in a heavy large skillet or Dutch oven over medium heat. Once shimmering, carefully add the sweet Italian sausages to the pan. Cook for about 7 to 10 minutes, turning occasionally, until they are beautifully browned on all sides. They don’t need to be cooked through at this stage. Remove the sausages from the pan and transfer them to a plate. If there’s excessive grease in the pan (more than 1-2 tablespoons), carefully drain some of it off, leaving enough to sauté the vegetables.
Sauté Aromatics & Build Flavor: Keep the pan over medium heat. Add the sliced bell peppers and sliced yellow onions to the same skillet. Sauté for about 5-7 minutes, stirring occasionally, until they begin to soften. Now, add the Italian seasoning, chopped fresh basil, and chopped garlic to the vegetables. Cook for 2 more minutes, stirring constantly, until the garlic is fragrant and the herbs are aromatic. Be careful not to burn the garlic.
Create the Sauce Base: Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the 1 cup of Marsala wine (or chicken broth), scraping the bottom of the pan with your wooden spoon to deglaze and loosen any browned bits – this adds immense flavor to your sauce. Add the 1 (15-ounce) can diced tomatoes (undrained) and the ¼ teaspoon red pepper flakes (if using). Stir everything well to combine.
Simmer & Combine: Return the browned sausages to the skillet, nestling them among the vegetables and sauce. Bring the mixture to a gentle simmer.
Finish Cooking: Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes. This simmering time allows the flavors to meld, the vegetables to become tender, the sausages to cook through, and the sauce to thicken slightly. Stir occasionally to prevent sticking. Taste the sauce and add more salt or pepper if needed.
Garnish & Serve: Remove from heat. Garnish with additional fresh chopped basil, if desired. Serve warm.

Tips for Success:

Don’t Rush the Browning: Searing the sausages well creates a flavorful crust and renders some fat, which is essential for the base of your sauce.
Scrape the Pan: After browning the sausage and adding the liquid, make sure to scrape up all the browned bits from the bottom of the pan (the “fond”). These bits are packed with flavor!
Wine vs. Broth: Marsala wine adds a unique, slightly sweet and nutty depth to the sauce. Dry Marsala is less sweet than sweet Marsala. If you prefer to avoid alcohol, chicken broth is a perfectly good substitute and will still result in a delicious dish.
Vegetable Tenderness: If you prefer your peppers and onions to be softer, you can simmer the dish for an additional 5-10 minutes beyond the recommended 15 minutes, until they reach your desired tenderness.
Fresh Herbs: Fresh basil at the end (and in the sauté) makes a noticeable difference in flavor compared to dried.
Adjust Heat: The red pepper flakes are optional. Add more or less depending on your preference for heat. If using hot Italian sausage, you might omit them.

Serving Suggestions:

Italian Sausage, Peppers, and Onions is incredibly versatile and can be served in many delicious ways:

As a Sandwich: This is arguably the most popular way! Split hoagie rolls in half lengthwise. For a true “sub shop” experience, hollow out some of the soft bread from the bottom side of each roll (being careful not to puncture the crust) to create a pocket. Fill generously with the sausage mixture.
Over Mashed Potatoes: The creamy potatoes are perfect for soaking up the rich sauce.
With Pasta or Noodles: Serve over your favorite pasta (like penne, rigatoni, or linguine) or egg noodles.
Over Polenta: Creamy polenta makes a luxurious bed for the savory sausage and vegetable mixture.
With Rice: Serve over plain white or brown rice for a hearty meal.
Over Cauliflower Rice: A lighter, low-carb option that still soaks up the delicious sauce.
As a Main Dish: Simply serve it in a bowl as a stew-like main course, perhaps with a side of crusty bread.

Enjoy this truly satisfying and flavorful Italian classic!