Italian Sausage and Peppers with Tomato Sauce and Marsala Wine
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.
Servings: 5
Calories: 662kcal
Equipment
- cutting boards
- chef knife
- baking sheets
- measuring spoons
- measuring cups
- large sauté pan
- rubber spatulas
- metal tongs
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.
You don't need to cook the sausages through. They will finish cooking in the sauce.
Let the Marsala wine reduce for a couple minutes before adding the tomatoes. This concentrates the flavor and cooks off the alcohol.
Either add whole or sliced sausages to the sauce.
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.
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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.
Nutrition
Calories: 662kcal | Carbohydrates: 19g | Protein: 18g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 85mg | Sodium: 1580mg | Potassium: 737mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2622IU | Vitamin C: 101mg | Calcium: 52mg | Iron: 3mg
