SPD

First-Class Italian Sausage, Peppers and Onions Recipe

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Italian cuisine is one my favorites. I have made this recipe for many years and it is included in my most recently published cookbook. Easy to prepare and will be enjoyed by family or guests.

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Boulder, CO

Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

6 to 8 servings

Ingredients

  • 2 lb. hot or mild Italian sausage links, quartered crosswise
  • 1 Tbs. olive oil
  • 3 bell peppers of assorted colors, thinly sliced
  • 2 small red onions, thinly sliced vertically
  • Kosher or coarse salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/2 C. marsala wine
  • 2 Tbs. balsamic vinegar
  • 1 (28-oz.) can diced tomatoes, including the juice
  • 3 Tbs. tomato paste (the kind in the tube works well)
  • 2 bay leaves
  • 1 tsp. dried Italian seasoning
  • 1/2 tsp. dried red pepper flakes, or to taste
  • 4 Tbs. unsalted butter
  • Pasta of choice for serving
  • Parmesan cheese for serving

Directions

Heat a large skillet over medium heat. Add olive oil and swirl to coat bottom of pan. Add sausage and brown on all sides. Transfer sausage to a plate and set aside. (Sausage will not be completely cooked at this point.) Remove all but 1 tablespoon fat from skillet. Add peppers, onions, salt and pepper. Cook until soft. Add garlic and cook, stirring, for 1 minute. Add wine and vinegar and simmer until reduced by half, about 5 minutes. Stir in sausage, tomatoes and juice, tomato paste, bay leaves, Italian seasoning and red pepper flakes. Simmer, uncovered, for 15 to 20 minutes or until sauce has thickened, stirring occasionally. Taste and adjust seasoning, if desired. Stir in the butter and stir until incorporated. Serve over pasta of choice and top with parmesan cheese.