Whenever I need a dinner that everyone will love, my Italian Sausage and Peppers is always a hit. As a personal chef for over 20 years, my clients loved that it's a make ahead dish that reheats beautifully and can be served in so many different ways. Roasted Italian sausage, sweet bell peppers, onions and a rich tomato sauce with a splash of Marsala wine come together for an easy dinner. It's perfect for family dinners, causal entertaining or meal prep.
Sausage and Peppers - A Quick Look at The Recipe
- Recipe Name: Italian Sausage, Peppers and Onions
- Ready In: 15 minutes prep, 45 minutes cook time
- Serves: 5
- Calories: 662 per serving
- Main Ingredients: Italian sausage, bell peppers, onions, canned diced tomatoes, tomato sauce, Marsala wine
- Cooking Method: Sheet pan roasted then simmered in one pan
- Make Ahead: Yes! Tastes even better the next day.
- Freezer Friendly: Yes! Up to 2 months
- Difficulty: Easy
Last weekend we had a group of our son's longtime friends spend the weekend at our beach house. I knew I needed a dinner that could be ready when everyone sat down to eat, but also tasted just as delicious when friends arrived later in the evening or even the next day. This sausage, peppers and onion recipe is just one such dish.
It's a make ahead dinner recipe that I turned to time and time again for my personal chef clients. Like my Bolognese with Pancetta and Sausage and Spinach Lasagna, it's easy to make and the flavors get better as it sits. The recipe is a tried-and-true favorite that never disappoints.
Jump to:
- Sausage and Peppers - A Quick Look at The Recipe
- Why You'll Love This Italian Sausage and Peppers Recipe
- Sausage and Peppers Ingredients
- Ingredient Substitutes
- How to Make Sausage, Peppers and Onions
- Amy's Personal Chef Tips
- Italian Sausage and Peppers Variations
- What to Serve with Sausage and Peppers
- Can You Make Sausage and Peppers Ahead of Time?
- How to Store and Reheat Sausage and Peppers
- Frequently Asked Questions
- More Easy Italian Dinner Recipes
- Did You Make My Italian Sausage and Peppers
- Recipe
Why You'll Love This Italian Sausage and Peppers Recipe
- It's perfect for feeding a crowd. We love entertaining. Whether we have family over for dinner, friends for a game day or overnight guests for a beach weekend, this sausage and peppers recipe is perfect for feeding a crowd. You can even double it. Serve it straight from the stovetop for a skillet dinner or keep warm for guests who arrive later.
- The recipe is made with simple ingredients. Everything in this recipe can be found at your local grocery store. And some are probably already in your pantry. No special ingredients are needed.
- Roasting adds incredible flavor. Instead of cooking everything in one skillet, the Italian sausages and vegetables roast before simmering in the marsala wine and tomato sauce. This simple step caramelizes the peppers and onions, and gives the sausages rich flavor.
- The flavors get even better the the next day. The flavors of the sausages, peppers, onions and tomatoes continue to meld together even the next day. Any leftovers are just as delicious as the first time it's served. It's one of my signature make-ahead dinners.
- It's incredibly versatile. Serve sausage and peppers on toasted hoagie rolls, over pasta, creamy polenta, mashed potatoes, or on its own. It's perfect for a weeknight dinner or for entertaining friends over the weekend.
- Personal chef clients raved about this dish. After cooking for hundreds of families for over the years, this is a recipe that was requested over and over again. Everyone loved it, it's easy to prepare, and reheats beautifully.
Sausage and Peppers Ingredients
Italian sausage, bell peppers, onions and some pantry ingredients are needed for this Italian dinner recipe. Scroll to the recipe card for full quantities of the ingredients.
- Italian sausage - Use sweet or hot Italian pork sausage or a combination of both. I recommend a good butcher store for purchasing authentic Italian Sausage. Or brands I like Aidells, Johnsonville and Al Fresco are good options.
- Bell peppers - Use red, green, yellow and/or orange bell peppers.
- Yellow onion
- Garlic cloves
- Tomato pasta
- Marsala wine - Use a dry marsala wine. It adds a savory flavor and richness to the sauce. Sweet marsala wine makes the sauce overly sugary. It's best saved for desserts such as tiramisu.
- Canned fire roasted diced tomatoes - It's convenient to use canned diced tomatoes. The fire roasted variety add a depth of flavor to the dish.
- Tomato sauce
- Dried Italian herb blend, kosher salt, freshly ground black pepper, red pepper flakes
- Fresh basil
Ingredient Substitutes
A few simple ingredient swaps make it easy to customize this Italian sausage, peppers and onions recipe with what you have on hand.
- Italian sausage: Try sweet, hot or mild chicken or turkey Italian sausage.
- Onions: Sweet Vidalia onions, red onions or white onions can be substituted.
- Masala wine: Replace the wine with chicken broth or beef broth. Or try a dry white wine or red wine.
- Canned fire roasted tomatoes: Regular canned diced tomatoes can be used in the recipe.
- Fresh basil: Definitely use fresh basil if you have it as it adds the brightest pop of flavor. 2 teaspoons of dried basil can be used as a substitute.
- Red pepper flakes: For a milder dish, leave them out.
How to Make Sausage, Peppers and Onions
The easy hands-off method of roasting the Italian sausage and vegetables is my secret to the rich, deep flavor. They're added to a chunky tomato and Marsala wine sauce for a hearty Italian dinner. This is a brief overview of the recipe. Scroll to the recipe card for full instructions and a step by step video.
Step 1: Preheat oven to 400 degrees F. Place sausages on a baking sheet and brush with extra virgin olive oil. Roast for 15 minutes.
Step 2: Spread the sliced bell peppers, onions, and garlic on a second baking sheet. Toss with extra virgin olive oil, kosher salt and freshly ground black pepper. Roast for 15 to 20 minutes.
Step 3: In a large sauté pan, heat extra virgin olive oil and add the dried Italian herb blend and red pepper flakes. Sauté for about 30 seconds.
Step 4: Add the tomato paste and cook for 1 to 2 minutes.
Step 5: Add the Marsala wine. Scrape up any browned bits in the pan. Bring to a low boil for 2 to 3 minutes.
Step 6: Add the fire roasted diced tomatoes and tomato sauce. Bring to a simmer.
Step 7: Add the roasted peppers, onions and sausages. Simmer for 10 to 15 minutes.
Step 8: Sprinkle with chopped fresh basil and serve.
Amy's Personal Chef Tips
After making this dish for many of my personal chef clients, here are the little recipe tips that make a big difference.
- Roast the sausage and vegetables separately so they brown instead of steam.
- Don't skip cooking the tomato paste for a minute 1 or 2. It's deepen the flavor of the sauce.
- Simmer the Italian sausages in the sauce for added flavor.
- Add the basil at the end so the flavor stays fresh and bright.
- Make the recipe a day in advance of serving it. The flavors will improve overnight.
Italian Sausage and Peppers Variations
It's easy to vary the recipe with what you have on hand and are craving. Try some of my favorite variations for sausage, peppers and onions.
- Make it spicy. Use only hot Italian sausage and add extra red pepper flakes to the sauce.
- Add more vegetables. Large dice mushrooms, zucchini or eggplant. Roast them along with the peppers and onions. They'll compliment the rich tomato and Marsala sauce and make the easy dinner even more hearty.
- Make it cheesy. Top the sausage and peppers with mozzarella or provolone. Broil for a few minutes until melted and lightly browned.
What to Serve with Sausage and Peppers
One of the main reasons I love sausage and peppers is that there are so many ways to serve it. Try one or more of my favorites.
- Toasted hoagie rolls. Pile the sausage, peppers and onions on rolls. Spoon on some of the tomato sauce. Top with mozzarella, provolone or a generous sprinkle of parmesan cheese.
- Pasta. I like to cut the sausages in pieces and serve it with the peppers over penne, rigatoni or another sturdy pasta. Add a generous sprinkle of grated parmesan cheese on top.
- Creamy polenta. Spoon sausage and peppers and plenty of sauce over creamy polenta.
- Salad and bread. Serve this Italian meal with crusty bread to soak up all the tomato Marsala sauce and a tossed salad.
- More vegetables. Roast a big pan of broccoli, green beans or asparagus to serve along side the sausage, peppers and onions.
- Low carb. With plenty of Italian sausages and roasted peppers and onions with a tomato wine sauce, this family style dish is a meal all on its own. Skip the bread or pasta for a low carb dinner.
Can You Make Sausage and Peppers Ahead of Time?
Yes! You definitely can make Italian sausage and peppers in advance. It's the ideal make ahead dinner. I think it even tastes better after a day or two in the refrigerator. The ingredients and flavors have time to meld together for a richer and heartier taste.
Personal Chef Tip: If you're making this for a party or weekend guests, prepare the entire recipe the day before and refrigerate. Then dinner is already taken care of when your guests arrive. Just reheat and serve.
See my tips below for the best ways to store and reheat sausage, peppers and onions.
How to Store and Reheat Sausage and Peppers
Italian sausage and peppers is one of my go-to make ahead dinners from my personal chef days. The flavors of the causal dinner meld after a day or two in the refrigerator.
To Store
Let the sausage and peppers cool completely before storing.
- Refrigerator: Transfer to an airtight container and refrigerate for up to 4 days.
- Freezer: Store in a freezer-safe, airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat
My preferred way to reheat sausage and peppers is on the stovetop. It's easy to warm the sauce gently, the peppers don't get overcooked, and I serve it right from the sauté pan.
- Stovetop: Place in a covered saucepan or skillet over medium low heat. Stir occasionally until heated through.
- Oven: Transfer to a covered baking dish. Reheat at 350 degrees F for 20 to 25 minutes or until heated through.
- Microwave: For individual servings, microwave covered at 1 minute intervals at 60 percent power until heated through.
Frequently Asked Questions
Fresh Italian sausage links made from pork are my first choice for sausage and peppers. They're readily available at butcher shops and grocery stores. Choose either sweet or hot sausage or a combination of both for the recipe. Other options are chicken or turkey Italian sausages.
Yes. I recommend roasting the sausages in the oven as this method adds the most flavor.
Pork Italian sausages are fully cooked when they have an internal temperature of 160 degrees F while chicken or turkey sausages should be cooked to 165 degrees F. I recommend an instant read digital thermometer to get an accurate temperature.
Definitely! Just use extra baking sheets for the sausages and peppers and onions. You don't want to crowd the pan with the vegetables. They vegetables would steam and not get that great caramelization that you want.
Frozen peppers can be used for sausage and peppers, but it's not my first choice. They have extra water and are softer than fresh peppers. I recommend not thawing them before roasting in the oven.
More Easy Italian Dinner Recipes
Did You Make My Italian Sausage and Peppers
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Thanks ~ Amy
Recipe
Italian Sausage and Peppers with Tomato Sauce and Marsala Wine
Equipment
Ingredients
- 5 Italian sausages sweet or spicy
- 4 tablespoons extra virgin olive oil divided
- 3 bell peppers (red, green, yellow or orange) sliced, 2 cups total
- 1 yellow onion sliced, 2 cups total
- 4 cloves garlic chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian herb blend
- 2 tablespoons tomato paste
- 1 cup dry Marsala wine
- 1 15-ounce can fire roasted diced tomatoes
- 1 cup tomato sauce
- dash red pepper flakes
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 400 degrees F. Place the Italian sausages on a rimmed baking sheet and brush with 1 tablespoon of the oil. Bake for 15 minutes.5 Italian sausages, 4 tablespoons extra virgin olive oil
- Meanwhile, spread the sliced peppers, onions and chopped garlic on a second rimmed baking sheet. Toss with 2 tablespoons of the oil, the kosher salt and pepper. Roast for 15 to 20 minutes, stirring once halfway through, until the vegetables are just tender and slightly caramelized.3 bell peppers (red, green, yellow or orange), 1 yellow onion, 4 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- While the sausages and vegetables cook, heat the remaining 1 tablespoon of oil in a large sauté pan or Dutch oven over medium heat. Add the Italian herb blend and red pepper flakes. Cook for 30 seconds until fragrant.1 teaspoon Italian herb blend, dash red pepper flakes
- Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly.2 tablespoons tomato paste
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Bring to a low boil for 2 to 3 minutes until slightly reduced.1 cup dry Marsala wine
- Stir in the diced tomatoes and tomato sauce. Bring to a simmer.1 15-ounce can fire roasted diced tomatoes, 1 cup tomato sauce
- Add the roasted peppers and onions. Add in the sausages to the sauce. Simmer for 10 to 15 minutes to allow the flavors to meld and the sausages to finish cooking.¼ cup chopped fresh basil
- Remove from the heat and sprinkle with the chopped fresh basil. Serve on rolls, over polenta, or pasta.
Video
Notes
To Store
Let the sausage and peppers cool completely before storing.- Refrigerator: Transfer to an airtight container and refrigerate for up to 4 days.
- Freezer: Store in a freezer-safe, airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
-
To Reheat
My preferred way to reheat sausage and peppers is on the stovetop. It's easy to warm the sauce gently, the peppers don't get overcooked, and I serve it right from the sauté pan. - Stovetop: Place in a covered saucepan or skillet over medium low heat. Stir occasionally until heated through.
- Oven: Transfer to a covered baking dish. Reheat at 350 degrees F for 20 to 25 minutes or until heated through.
- Microwave: For individual servings, microwave covered at 1 minute intervals at 60 percent power until heated through.
Did you make the recipe? Leave a comment.