This Marsala Sausage and Peppers has Italian sausages in a thick Marsala tomato sauce with sautéed onions and peppers! The perfect comforting weeknight meal!
Marsala Sausage and Peppers, an easy and hearty dinner or lunch that you will make again and again! One that we actually do make all the time!
I wish I could take credit for this recipe, but this one came out of my lovely Mother’s kitchen. The first time I tried it I instantly fell in love!
We love all things Italian in our family, so Italian sausage is definitely high on the list. We normally just love a simple smoked Italian sausage on the grill but my Mom decided to mix things up and made this recipe instead.
And, I have to be honest, these are the BEST sausages I have ever had. In a thick, rich tomato sauce made with Marsala wine, peppers and onions, this one is just a knock-out!
I know that I can’t be the only person that absolutely loves their mother’s cooking, sometimes it brings back the best of memories so this recipe is kind of nostalgic to me.
Nostalgic, but good because we keep on making it and it never gets old. It is one of those dishes that you WANT to serve to guests when they come over!
Some of our other favorite “Italian” style recipes we have on our site include: Italian Sausage Tortellini Bake, Slow Cooker Italian Beef Sandwiches and Bruschetta with Garlic Crostini.
WHY THIS RECIPE WORKS:
- Being such an easy meal to prepare it comes with big flavor.
- You can serve these on buns or eat them as it is.
- It comes as a large serving so you can always save some for later!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Olive oil
Italian Sausages
Green bell peppers
Red bell pepper
Onions
Garlic
Kosher salt
Marsala wine or dry red wine
Crushed tomatoes
Dried oregano
HOW TO MAKE MARSALA SAUSAGE AND PEPPERS:
-
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.
-
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. Add garlic and sauté for one minute until fragrant. Season with the salt. Deglaze the pan with the wine, scraping off any bits from the bottom of the pan.
-
Add the tomatoes and oregano to the pan, stir everything together until combined. 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.
CAN I MAKE THIS IN THE OVEN?
If you don’t have time to stir this occasionally, make this in a dutch oven or an oven-safe pot.
At the step where you let it simmer on the stove, just cover it and place it in a preheated 250-degree oven, and slow cook for 4 hours.
WHAT KIND OF ITALIAN SAUSAGE DO I USE?
Normally we use a mild Italian sausage for this recipe. If you want to switch it up you can use a sweet Italian sausage or even a spicy Italian sausage.
It really all varies on your flavor profile and how sweet or spicy you would like your dish to be once it is done.
HOW TO STORE:
Sealed in an airtight container or ziptop bag this Italian Sausage and Peppers will keep for up to 3-4 days in the refrigerator.
This can also be frozen, place in a large freezer bag and it should keep in the freezer for up to 3 months. Let defrost in the refrigerator then reheat in skillet.
TIPS AND TRICKS:
- We like to use mild Italian sausage for this recipe but sweet or spicy can also be used.
- We use a variety of red and green peppers for this, you can use just one if you would like.
- 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 into a preheated 250-degree oven and slow cook for four hours instead of simmering on stove for 1 hour.
If you are looking for that perfectly comforting home-cooked meal just like your mama made then you need to make this Marsala Sausage and Peppers.
If you like this recipe you might also like:
If you’ve tried this MARSALA SAUSAGE AND PEPPERS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Marsala Sausage and Peppers
Ingredients
- 1 tablespoon olive oil
- 12 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.
- 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. Add garlic and sauté for one minute until fragrant. Season with the salt. Deglaze the pan with the wine, scraping off any bits from the bottom of the pan.
- Add the tomatoes and oregano to the pan, stir everything together until combined. 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 can also be used.
- We use a variety of red and green peppers for this, you can use just one if you would like.
- 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 into a preheated 250-degree oven and slow cook for four hours instead of simmering on stove for 1 hour.
Nutrition
Comments & Reviews
Nellie Tracy says
I need all of the easy and delicious weeknight meals I can find and this one looks like a winner!!
Erica Acevedo says
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!
Teresa Rivera says
don’t like wine. do you have to use it. can you sub it with beef broth?
Dana DeVolk says
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.