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Sausage and Peppers Recipe is the cozy Italian dinner that fills the whole house with the best smell ever, juicy browned sausages simmered low and slow with sweet bell peppers, onions, and a splash of Marsala wine, and the first time I made it on a lazy Sunday afternoon Maddie declared it better than the fair version on the spot. If you love our spaghetti and meatballs recipe, this one belongs in your rotation.
Pile it on hoagie rolls, spoon it over pasta, or serve it straight from the pot with crusty bread for dipping.
Sausage and Peppers Recipe Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 60 minutes
- ⏳ Total Time: 1 hour 20 minutes
- 🍽️ Serving: 10 servings
- ⚡ Calories: 451kcal
- 🌶️ Flavor Profile: Savory Italian sausage in a rich, lightly sweet Marsala tomato sauce
- ✋ Difficulty: Easy, on par with our grilled Italian sausage sandwiches
Quick Answer
Brown Italian sausages in olive oil, then saute sliced bell peppers and onions in the same pan. Add garlic, deglaze with Marsala wine, and stir in crushed tomatoes and dried oregano. Return the sausages to the sauce, cover, and simmer on medium low for one hour until the sausages are cooked through and the sauce is rich and thick.
Jump to:
- Sausage and Peppers Recipe Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Sausage and Peppers Recipe
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Sausage and Peppers Recipe FAQs
- Other Recommended Sausage Recipes
- Easy Sausage and Peppers Recipe (with Marsala Wine)
Why This Recipe Works
Click to see the technique science
- Browning first builds the base. Searing the sausages leaves browned bits stuck to the pan, and those bits flavor every layer of the sauce that follows.
- Marsala adds depth. Deglazing with Marsala wine lifts the browned bits off the pan and adds a subtle sweetness that balances the acidity of the tomatoes.
- A low and slow simmer keeps the sausages juicy. The sausages finish cooking gently in the sauce over a full hour, so they stay plump instead of bursting and drying out.
- Two colors of peppers do two jobs. Green bell peppers bring a slightly bitter snap while the red bell pepper adds sweetness, so every forkful tastes balanced.
- One pot does it all. Browning, sauteing, deglazing, and simmering all happen in the same heavy bottom pot, which means maximum flavor and minimal cleanup.
Why You’ll Love This Recipe
- It is a true one pot dinner, everything from browning to simmering happens in the same pan.
- The Marsala tomato sauce tastes like it simmered all day in an Italian grandma’s kitchen, but it is mostly hands off.
- It feeds a crowd with ten servings, and just like our Maxwell Street polish sausage sandwich, the leftovers might be even better the next day.
Key Ingredients
A handful of simple ingredients build serious flavor here. These are the ones that matter most.
- Italian Sausages: Sweet or hot both work beautifully. Look for fresh links from the butcher case, the kind with visible herbs in the casing.
- Bell Peppers: Two green and one red give you the classic look and a balance of grassy snap and sweetness. Slice them into strips so they soften evenly.
- Marsala Wine: The secret weapon. It deglazes the pan and gives the tomato sauce a gentle caramel depth. A dry red wine works in a pinch.
- Crushed Tomatoes: They break down into a thick, clingy sauce during the hour long simmer. No need for whole or diced here.
- Dried Oregano: A full tablespoon sounds like a lot, but it blooms in the sauce and gives that classic Italian American flavor.
See recipe card for exact quantities.
Variations and Substitutions
This recipe is forgiving, so make it your own with what you have on hand.
- Make it spicy: Use hot Italian sausage and add a pinch of red pepper flakes with the oregano.
- Skip the wine: Swap the Marsala for chicken stock plus a small splash of balsamic vinegar for that same sweet depth.
- Cheesy hoagie style: Pile the sausage and peppers on toasted rolls and melt provolone over the top under the broiler.
- Add mushrooms: Toss in sliced cremini mushrooms with the peppers and onions for an even heartier pot.
- Try a different sausage: Smoked sausage holds up great in this sauce, and if you love that flavor our smoked kielbasa deserves a spot on your grill.
How to Make Sausage and Peppers Recipe
- In a large heavy bottom skillet over medium heat, add the olive oil and brown the sausages on all sides. They do not need to cook through. Remove them to a plate and set aside.
- Saute the peppers and onions in the same pan until slightly browned, 5 to 10 minutes. Add the garlic and salt and cook one minute until fragrant, then deglaze the pan with the Marsala wine, scraping up the browned bits.
- Add the crushed tomatoes and oregano to the pan.
- Stir everything together until fully combined.
- Add the sausages back to the pan and turn them to coat in the sauce.
- Lower the heat to medium low, cover, and simmer for at least one hour, stirring occasionally, until the sausages are cooked through and the sauce is thick.
Recipe Tips & Tricks
- Do not cook the sausages through when browning. You only want color. They finish gently in the sauce, which keeps them juicy.
- Slice the vegetables evenly. Strips of similar width soften at the same rate, so you never bite into a crunchy piece next to a mushy one.
- Scrape the pan when you deglaze. Those browned bits dissolve into the Marsala and carry huge flavor into the sauce.
- Use a heavy bottom pot or Dutch oven. It holds steady heat for the hour long simmer without scorching the tomatoes.
- Check the simmer now and then. You want lazy bubbles, not a boil. Lower the heat if the sauce is spitting.
- Sausages are done at 160 degrees Fahrenheit. An instant read thermometer takes out the guesswork.
- Make it a day ahead. The flavor gets even better overnight, so it is a perfect prep ahead dinner for company.
Serving Ideas and Suggestions
The classic move is piling the sausage and peppers into toasted hoagie rolls with a slotted spoon and an extra ladle of sauce for dipping. Add melted provolone and you have a sandwich that rivals any fair stand.
For a fork and knife dinner, spoon it over creamy polenta, buttered pasta, or even homemade french fries for an Italian American take on disco fries. A scoop of sausage rice on the side doubles down on the sausage love.
Round out the table with oven roasted brussel sprouts, a scoop of classic potato salad, or warm cheese stuffed breadsticks to mop up every last bit of that Marsala tomato sauce.
Sausage and Peppers Recipe FAQs
Fresh Italian sausage links are the classic choice, and you can use sweet, mild, or hot depending on your crowd. The fresh links release fat and flavor into the pan as they brown, which seasons the peppers and the sauce. Smoked sausage or bratwurst will also work, though the flavor leans less Italian.
Yes. Brown the sausages and saute the vegetables on the stovetop as written, then combine everything in a covered Dutch oven and bake at 375 degrees Fahrenheit for about 45 minutes. The oven gives you the same gentle simmer without minding the burner.
A dry red wine is the closest swap and keeps that deglazed depth. For an alcohol free version, use chicken stock with a small splash of balsamic vinegar, which mimics the gentle sweetness Marsala brings to the tomato sauce.
Cool the sausage and peppers completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium low heat with a splash of water or stock to loosen the sauce.
Absolutely, this is a great freezer meal. Freeze cooled portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The sauce protects the sausages from freezer burn and the flavor holds up beautifully.
Toasted hoagie rolls are the classic pairing, but it is just as good over pasta, polenta, mashed potatoes, or rice. A crisp green salad or roasted vegetables balance the rich sauce, and crusty bread for dipping is never a bad idea.
Craving more smothered comfort food? Our wet burrito recipe covers seasoned beef burritos in red sauce and melted cheese, and it is just as cozy as this pot of sausage and peppers.
More marsala magic: our slow cooker chicken marsala uses the same wine for a totally different dinner.
Easy Sausage and Peppers Recipe (with Marsala Wine)
Ingredients
- 1 tablespoon olive oil
- 10 Italian Sausages
- 2 green bell peppers sliced
- 1 red bell pepper sliced
- 2 medium onions thin sliced
- 4 garlic cloves thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 cup Marsala wine or dry red wine
- 24 ounce canned crushed tomatoes
- 1 tablespoon dried oregano
Instructions
- In a large, heavy bottom skillet over medium heat, add the olive oil and brown the sausages on all sides. Do not worry about cooking the sausages through, when browned, take out of the pan and set aside.1 tablespoon olive oil, 10 Italian Sausages
- Add the peppers and onions to the pan and sauté them in the remaining oil in the pan. Cook until slightly browned, 5-10 minutes.2 green bell peppers, 1 red bell pepper, 2 medium onions
- Add garlic and sauté for one minute until fragrant. Season with the salt.4 garlic cloves, 1/2 teaspoon kosher salt
- Deglaze the pan with the wine, scraping off any bits from the bottom of the pan.1/4 cup Marsala wine
- Add the tomatoes and oregano to the pan, stir everything together until combined.24 ounce canned crushed tomatoes, 1 tablespoon dried oregano
- Add the sausages back to the pan and cover in the sauce, lower the heat to medium-low*, cover and simmer for at least one hour, stirring occasionally.
Notes
- We like to use mild Italian sausage for this recipe, but sweet or spicy sausage can also be used.
- We use a variety of red and green peppers for this, but you can use just one if you prefer.
- Serve this as is or you can serve these on buns.
- This makes a large batch, but you can double it or half it for however many you are serving.
- This can be frozen, see my tips above on how to do that.
- Alternatively, place the oven-safe pot in a preheated 250-degree oven and slow cook for four hours instead of simmering on the stove for one hour.
Nutrition
Love This Recipe?
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Oh that sounds delicious!
My whole family just loves this dish I had macaroni to it a lot of good flavor
Our absolute favorite sausage and peppers recipe. SO good! The Marsala adds an amazing touch to this yummy dish! I serve with rotini pasta, parmesan cheese, and crunchy baguette. I also grill the sausage, cut into half inch slices and then add to the peppers and onions. ❤️
Yes, you can sub beef broth. It will not be as flavorful. I understand if you do not drink alcohol, but if you just don’t like the taste of wine, please don’t let that deter you. It does not taste of wine, just gives a nice depth of flavor to the overall dish.
don’t like wine. do you have to use it. can you sub it with beef broth?
You know, I generally leave marsala for chicken or a good tiramisu recipe, but I could see how it would add some amazing flavor to sausage and peppers. I don’t even normally serve my S&P with sauce, but I’ll definitely be giving this recipe a try!
I need all of the easy and delicious weeknight meals I can find and this one looks like a winner!!