Easy Sausage, Peppers, and Onions

Found this easy homemade recipe in my Nonnas old cookbook the one with sauce stains all over and notes in the margins. Takes me back to those Sunday dinners everyone squeezed into her tiny kitchen fighting for a taste. Could barely move in there but nobody minded the kitchen smelled amazing garlic and sausage cooking down those peppers getting soft and sweet. Now my own kids do the same thing hovering by the stove asking when dinners ready just like me and my cousins used to do. My youngest pulls up a chair just to watch the peppers change color says it looks like magic. Guess some things never change three generations later still making the house smell like Nonnas kitchen.

Perfect For Busy Nights

This ones my go to when life gets crazy you know those nights with soccer practice homework and a million other things happening. Just throw everything in one pan while helping with math problems or checking spelling words. Love how flexible it is put it in rolls for the kids who cant sit still serve it over pasta for the hungry teenagers or just pile it on a plate with some bread to soak up all those good juices. My husband actually sneaks the cold leftovers straight from the fridge late at night says its even better that way but honestly theres rarely any left. Last time I made a double batch thinking wed have lunch the next day nope gone by bedtime.

Whatcha Need From The Store

• Shopping List:
  • 4 Italian sausages I like mixing sweet and hot ones makes it more interesting. Get em from Tony at the market he always picks out the best ones still makes em by hand just like the old days
  • 3 bell peppers grab different colors makes it prettier red ones are sweetest yellow and orange add nice flavor green ones are cheaper work just fine
  • 1 big onion the sweet ones if you can find em Spanish onions work great too
  • 3 garlic cloves more if youre Italian less if youre on a date
  • Good olive oil the one you save for the good stuff not the cheap one
  • Red pepper flakes depends how brave you're feeling
  • Salt and pepper course salt if you got it
  • Fresh rolls from the bakery if you're making sandwiches or grab some pasta whatever you're in the mood for

Lets Get Cooking

Getting Started

Get your biggest pan the one that can handle Sunday dinner. Pour in some olive oil get it nice and hot. Drop those sausages in listen to that sizzle. Let em get good and brown all over takes bout 10 minutes dont rush it. Once theyre looking good set em aside on a plate.

Veggie Time

Same pan throw in all your peppers onions and garlic. The smell right here this is what gets everyone coming to the kitchen asking whats for dinner. Let everything cook down nice and slow till the onions go golden and peppers get soft and sweet. Stir em around every now and then catch up on the day while you wait.

Bringing It Together

Now the best part cut up those sausages into chunks throw em back in with all those veggies. Add your seasonings maybe splash of wine if nobodys looking cover it up and let everything get happy together bout 15 minutes. The sauce gets all rich and the flavors blend together just right.

Time To Eat

This is where you do what feels right. Pile it high on fresh rolls top with provolone let it melt a little. Toss it with pasta. Serve it straight up with some crusty bread for soaking up the sauce. No wrong way to do it just make sure you get some of everything in each bite.

Make It Your Own

Over the years Ive played around with this recipe so much its like a whole new dish sometimes. When its just grown ups eating I use all spicy sausages gets everyone reaching for their wine glass but smiling. My sister she's always trying to sneak more vegetables in adds mushrooms zucchini even eggplant sometimes. Started adding a splash of tomato sauce when the kids begged for it with pasta works surprisingly well makes it almost like a different meal. Some nights I throw in those tiny hot peppers the ones that make your eyes water just a couple though learned that lesson the hard way when I emptied half a jar in there once.

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Tricks Of The Trade

Learned some things making this over the years mostly from messing up. Gotta get those sausages really brown first thats where all the flavor comes from. Dont rush em let em take their time getting golden all over. Slice everything about the same size helps it all cook evenly nobody wants burnt peppers and raw onions. Found out turkey sausage works pretty good too if youre watching what you eat just keep an eye on it tends to dry out faster than regular sausage. My mother in law uses chicken sausage says its healthier but between you and me nothing beats the real thing.

How We Serve It Up

Everyone in my family eats this different thats what makes it so great. Kids love it stuffed in rolls with provolone melted on top till its all gooey and stretchy. My teenager puts it over any kind of pasta adds extra red pepper flakes thinks hes tough. Husband likes his with good crusty bread for soaking up every last bit of sauce says thats the best part. My friend Maria she made it with creamy polenta once changed my whole world view on this dish. Even served it at a party once just kept it warm in a big pan let people build their own sandwiches was gone in no time flat.

Saving Some For Later

If by some miracle you got leftovers they keep in the fridge bout 4 days get better each day actually as the flavors meld together. I started making extra just to freeze in portions saves my sanity on those crazy weeknight rush home from practice nights. Just add a tiny splash of water when youre heating it back up keeps everything nice and juicy. Pro tip freeze the sausage and peppers separate from any pasta or bread those are always better fresh. Found out the hard way bread gets soggy and pasta gets mushy when frozen not the end of the world but not as good as fresh.

Mix It Up

Love hearing how other folks make this their own. My neighbor Rosa uses chorizo instead of Italian sausage adds some kind of Spanish paprika says thats how her mama made it. Got me thinking about trying different sausages might do some of those chicken apple ones next time shake things up a bit. Sometimes I raid the vegetable drawer throw in whatever needs using up bell peppers mushrooms zucchini onions it all works. Made it once with those fancy colored carrots from the farmers market looked real pretty. Even tried it with those plant based sausages when my vegetarian niece visited different but not bad actually.

More Than Just Dinner

This recipe's become more than just food in our family. Whether its Tuesday night homework chaos or Sunday dinner with the whole crew walking in asking whats that smell this dish brings everyone together. The minute those peppers hit the pan kids start drifting into the kitchen homework gets done at the counter while they watch me cook. Even my teenager comes out of his room phone in hand but actually talking to us. Think thats what Nonna knew all along sometimes the simplest meals make the best memories. Every time I make it I think of her tiny kitchen all of us squeezing in just to be part of it all.

Frequently Asked Questions

→ Sweet or hot sausage?

Mix both for best flavor. Use all sweet and less pepper flakes if you want milder.

→ Why brown slowly?

Gentle heat cooks sausages through without burning outside. High heat makes them burst.

→ Need the wine?

Adds flavor but can skip it. Sauce still tastes great without.

→ Best way to serve?

Traditional on rolls, but great over pasta or polenta too.

→ Make ahead?

Gets better next day. Keeps well several days in fridge.

Conclusion

A classic Italian-style dish featuring sausages cooked with bell peppers and onions in a rich tomato and wine sauce. Simple to prepare and versatile, this recipe can be served multiple ways.