Marsala Italian Sausage and Peppers Recipe

This Marsala Italian Sausage and Peppers features Italian sausages in a thick Marsala tomato sauce with sautéed onions and peppers—the perfect comforting weeknight meal!

Course Main Course

Cuisine Italian

Keyword Itailian Sausage and Peppers, Sausage and Peppers

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 451kcal

Author Dana @ ThisSillyGirlsKitchen.com

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