Classic Sausage & Peppers

As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have.

And, as with all my recipes – It’s simple and quick. No long cook time for this classical sausage & peppers dish.

This recipe uses the One Pot Meal technique of building & layering flavors.

As with all of me recipes, this is a guideline and should be adjusted to your liking. Feel free to play as you go and ALWAYS cook with your senses!

If you like this One Pot Meal, you should also try my Classic Chili recipe as well.

Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Sausage & Peppers
Garlic Ricotta Mix
Servings: people
Instructions
Sausage & Peppers
  1. Season & sear sausage links in a shallow pot until brown all over. Then remove links from the pan.
  2. Add enough Olive oil to coat the bottom of the pan & add onion & garlic to the pot. Season with salt & pepper. Allow to cook and slight brown.
  3. Add peppers & re season slightly. Allow to cook 2-3 minutes until tender.
  4. Add Honey (or carrots) and cook 1 more minute. *If adding carrots, allow to cook for a few more minutes to let them soften.
  5. Using your hand, crush the tomatoes in the can and pour into pot. Rinse the can with about a 1/2 cup of water and add to the pot. Re season with salt & pepper.
  6. Add sausage back into the pot & allow to simmer on medium-low heat for 15-20 minutes, stirring occasionally.
  7. Once sausages are cooked through, add chopped parsley & basil and cook another 5 minutes. Taste and re season if necessary.
Ricotta Accompaniment (Optional)
  1. Mix 2 T olive oil, 1 cup Ricotta, chopped garlic & parsley in a bowl. Season heavilty with salt & pepper. Can be served on top of the sausage and peppers to add a creaminess or served on toasty Italian bread. Either way - IT'S AMAZING!
Recipe Notes

Ingredients to prep ahead: 

  • Peppers, onion & garlic can all be chopped and stored together ahead of time. This can be done 1-2 days ahead as long as you store in an airtight container in the fridge.
  • Herbs can be rough chopped 1 day ahead. Store in an airtight container with a paper towel inside the container. This will help maintain low moisture.

As with so many Italian-American dishes, this one just gets better with time. I wouldn't recommend freezing, but you can definitely make a big batch and eat it through the week.

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