Classic Italian Sausage and Peppers
A hearty one-pan dinner ready in under 45 minutes
KEY INFO
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Servings: 4
– Difficulty: Easy
– Dietary: Contains meat, dairy-free, can be gluten-free
EQUIPMENT NEEDED
– Large skillet or sauté pan
– Sharp knife
– Cutting board
– Wooden spoon or spatula
– Measuring spoons
(Alternative: Sheet pan for oven method)
INGREDIENTS
– 1 lb (450g) Italian sausages (sweet or spicy)
– 2 bell peppers (1 red, 1 green), sliced
– 1 large yellow onion, sliced
– 4 garlic cloves, minced
– 2 tbsp (30ml) olive oil
– 1 tsp Italian seasoning
– 2 tsp sazon (optional)
– ½ cup (120ml) chicken broth
– Salt and pepper to taste
– Red pepper flakes (optional)
METHOD
1. Heat your skillet over medium-high heat. Add 1 tbsp olive oil.
2. Pierce sausages with a fork and cook until browned on all sides (about 5 minutes). Remove from pan.
3. Add remaining oil to the same pan. Add onions and peppers. Cook until softened (5-7 minutes).
4. Add garlic and cook for 30 seconds until fragrant.
5. Slice sausages into 1-inch pieces and return to pan.
6. Add seasonings and broth. Simmer for 10-15 minutes until sauce thickens slightly.
CRUCIAL TIPS
– Don’t overcrowd the pan when browning sausages
– Keep pieces uniform size for even cooking
– Look for slight caramelization on vegetables for best flavor
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 3 days
– Reheat in pan or microwave
Common Mistakes:
– Cutting sausages before browning
– Overcooking peppers until mushy
– Not enough liquid for simmering
Variations:
– Serve over pasta with marinara
– Stuff into hoagie rolls
– Add mushrooms or cherry tomatoes
– Use turkey sausage for lighter version
Want perfectly tender peppers every time? Look for slight resistance when pierced with a fork – they should be soft but still hold their shape.
This classic Italian-American dish has been my go-to for busy weeknights for years. The key is getting that beautiful caramelization on both the sausages and vegetables – it makes all the difference in flavor.