Some dishes aren’t just about food, they’re about heritage, stories, and the kind of flavors that bring people together. Italian Sausage and Peppers is one of those timeless classics. Once a staple in Italy, this humble dish seems to have faded in some regions. But thanks to Italian-American kitchens, it’s still very much alive and there is no denying its deliciousness!
It’s the kind of recipe that should continue to be passed down through generations, and for good reason. It’s simple, hearty, and packed with comforting flavor., so if you’re not already making this regularly, it’s time to start.
As a key ingredient, we need to talk sausage. If possible, skip the supermarket stuff and go straight to your local butcher if you can. Trust me, it makes all the difference. You’ll get better meat, fewer preservatives, and way more flavor. My personal favorite are regional Calabrian sausages, mainly because their bold seasoning – which normally includes ingredients like fennel and some chilli-pairs perfectly with the sweetness of the peppers.
This dish is all about balance: everything cooks in one pan, with a quick oven finish that deepens the flavors. Make sure you don’t skip the first step of sautéing the ingredients. It is the secret to that rich, satisfying taste in every bite.
While it’s incredible served family-style in a big bowl at the center of the table, we love it best stuffed into a crusty sourdough roll or a soft hoagie roll, where it’s love at first bite.
Watch How to Make the Best SAUSAGE & PEPPERS Recipe Like an Italian
This Italian sausage and peppers recipe is so good, you’ll want seconds (and thirds).
Vincenzo’s Plate Tips to Make
ITALIAN SAUSAGE and PEPPERS
Color Your Way
Red, yellow, green bell pepper—use any capsicum you like. They all bring a slightly different flavor and sweetness, so go with what you can source, or those you prefer best.
Slice It Right
Slicing the onions into half-moons and quite thin will help them soften and caramelize properly in the same time it takes the rest of the ingredients to cook. This is important as if not cut well, they can remain too crunchy or chunky – and this won’t be pleasant to bite into.
EVOO is Your Friend
If the pan looks dry, don’t be scared of drizzling in extra virgin olive oil. It helps everything cook better and ends up being so beautifully inflused with the flavours you’ll find it hard to resist scooping up extra oil with chunks of bread.
Choose your favourite herbs
For this Italian sausage and peppers recipe, I use my own blend of dried herbs, but feel free to add your favorites. Oregano, thyme, fennel seeds, make it your own.
No Lid? No Problem
If you don’t have a pan lid for the oven, simply cover it with foil. This traps the heat and keeps the steam contained inside which helps while baking.
Keep It Thin
When adding a slice of provolone, make sure the slice is thin so it melts quickly without over-toasting the bread. You can use another melting cheese as substitute too like mozzarella just make sure it’s a thin slice so it will be quick to melt.
How to Serve ITALIAN SAUSAGE and PEPPERS
Grab your warm buns fresh from the oven, spoon a little of that rich, flavorful pan juice over both sides, then pile on the sweet bell peppers and soft onions. Nestle a juicy hot sausage right in the middle, and finish with another drizzle of that liquid gold. The result will be a mooreish sandwich that’s crisp on the outside, tender inside, and bursting with flavor in every bite.
Italian Sausage and Peppers
Print Recipe
Equipment
- knife
- Chopping-board
- Large deep pan (cast iron or large skillet)
- fork
- Laddle
Ingredients
- 3 large bell peppers
- 6 Italian sausages, pork with fennel if possible
- 1 large onion, thinly sliced
- 4 Crunchy bread rolls
- 4 Sliced provolone, 1 slice per bread
- Mixed dried herbs, marjoram, thyme, and oregano
- Extra Virgin Olive Oil, EVOO
- Salt & Pepper
Instructions
- Cut off the tops of the bell peppers, slice them in half and remove the seeds. Then rinse and cut each one into strips.
- Place a large deep pan over medium heat and pour in a generous amount of EVOO. Add the sausages and brown them on both sides, then poke a few small holes in each one using a fork to help release the fat and cook through. Once browned, set the sausages aside.
- In the same pan, add another 4 tablespoons of EVOO and cook the onions. Pour in 2 tablespoons of water and cook for 3 minutes, stirring occasionally, or until they start to become tender.
- Add the sliced peppers to the pan and pour in as much oil as needed and stir to combine. Cover with a lid and cook for 10 minutes. Season with salt and pepper, then add a pinch of dried herbs, a splash of water and mix again.
- Add a touch more EVOO, cover, and cook for another 15 minutes. Remove the lid, give everything a good stir, then cover again and cook for 5 more minutes until tender.
- After the peppers and onions are cooked (about 20 minutes total), add the sausages back to the pan. Cover with a lid and bake in the oven at 180°C/356°F for another 20 minutes.
- Slice the crunchy bread rolls in half and drizzle EVOO on both sides of them. Place slices of provolone cheese on one side then bake the rolls for 2 minutes at 180°C/ 356°F, or until the cheese melts and the bread turns lightly golden and crisp.
- Spoon the sausage and pepper mixture inside each roll adding a drizzle of the EVOO from the pan and don’t hold back.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Love Italian Sausages? You will fall in love with these recipes too:
- ITALIAN SAUSAGE PASTA WITH MUSHROOM – This creamy Italian sausage pasta with mushrooms combines garlic, spicy sausage, buttery mushrooms, and Pecorino sauce for a comforting meal in just 10 minutes.
- ITALIAN SAUSAGE AND POTATOES – Italian sausage and crispy golden potatoes roasted with garlic and rosemary make this rustic dish an irresistible family favorite.
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