Serve this iconic and versatile trio in a hoagie roll, over pasta, or on polenta.
The choice is yours!
Sausage and peppers with onions.
Simply Recipes / Cambrea Gordon
This is one of those classic Italian-American street food, lunch cart dishes.
I used to order sausage, peppers, and onions at a hole-in-the-wall lunch counter in Burbank.
), and barks back “Sausage, Peppers, and Onions!”
Simply Recipes / Cambrea Gordon
But eat you do, because that sausage and peppers with onions are so so good.
That said, use whatever color bell peppers you like!
If you don’t like a color, skip it and just use more of another color.
Simply Recipes / Cambrea Gordon
Love Sheet Pan Meals?
Try our super-easysheet pantake on this recipe!
When the oil is hot, add the sausages and brown them slowly.
Simply Recipes / Cambrea Gordon
If they sizzle and crackle too much, turn the heat down.
You want a gentle browning, not a sear.
Cook for several minutes, turning them occasionally so they brown on all sides.
Simply Recipes / Cambrea Gordon
When the sausages are browned, remove from the pan and set aside.
Increase the heat to high and add the onions and peppers.
Once the onions and peppers soften, sprinkle some salt on them.
Simply Recipes / Cambrea Gordon
Add the Marsala or red wine if you are using.
Let the wine cook down by half.
Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine.
Add the sausages back in.
Bring to a simmer.
then reduce the heat to low.
Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
Serve over polenta, penne pasta, or load it up on a hoagie roll.
Sausage and peppers and onions will keep for several days in the fridge.
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