Italian Sausage, Peppers, and Onions Recipe

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Most Helpful Positive Review

Apr 07, 2010

I think every Italian family makes this dish, with slight variations of course, within their own family traditions. While this is a fairly standard way of making sausage and peppers, my family uses olive oil rather than butter, uses little or no herbs (fresh basil is always nice here), red wine rather than white, and some crushed or diced canned tomatoes, or marinara sauce. Great on Italian rolls or over a sturdy pasta. This is always a treat!

—naples34102

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Most Helpful Critical Review

Aug 03, 2008

Very good. I followed the suggestion of another reviewer and added a can of crushed tomatoes (14.5 oz). Here is the sum of deviations. First, while the sausage is cooking in the skillet, I put the crushed tomatoes in a dutch oven on low. Then when I sliced up the sausage, I added it to the dutch oven. I then did the onions and the garlic, using olive oil instead of butter. Instead of wine, I used an equal amount of beer. At the step where the peppers and onions are tender, I emptied the skillet into the dutch oven, and let everything simmer on low for 1 hour. The last change was that the sauce was a bit loose, so a tablespoon of cornstarch mixed with a tablespoon of water, then added in with everything else. 15 minutes later, done.

—BEMUSED_1

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829 Ratings

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Apr 07, 2005

I have to thank you for a sensational recipe. This is one of those recipes where if you follow the directions and the ingredient list, it's perfect. I've found on this website, that the simplest recipes many times prove to be the best. I'm not an italian, but DAMN is this a great recipe!!! Very important that you find good italian sausage. Find a good italian deli if you're lucky enough to have one nearby. I used mild sausage with the fennel seed inside--a key seasoning in good italian sausage. One other thing though, I cooked everything in a dutch oven on the stovetop, and under low heat I left it on the stove for about 45 minutes, and found that the extra time further reduced and caramelized the onions and the redpeppers, which makes this dish even better. I served it with a side of pasta with my favorite Barilla pasta sauce. It doesn't get any better than this recipe. Thanks for sharing one of your favorite family recipes and spreading the love.

—HAPPYSTEAK

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Jun 08, 2006

Fabulous! I use beer instead of wine, olive oil instead of butter, and a yellow pepper instead of green. I serve this in rolls and it's a family favorite.

—Basg

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Jan 03, 2011

Awesome recipe! My Mom showed me how to make sausage and peppers years ago and while I'm not even Italian I definitely LOVE the food! This is pretty much how my Mom taught me except I don't add the basil or oregano. I aslo fry the veggies in olive oil vs. butter. This is great as a side for angel hair pasta with fresh marinara sauce and Italian bread!

—Jillian

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Apr 16, 2006

I've made this at least half a dozen times since I discovered it. I always stick to the mild italian sausage because the results are lovely. I vary the colours of the peppers, depending what's on sale, but always use more than is asked for. It's a very simple recipe, tasty and satisfying.

—STONESOUP

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Jul 02, 2005

I cut the sausage (used half spicy, half sweet) prior to cooking. (If you cut it slightly frozen, it is much easier to cut without it falling apart, so either don't defrost all the way, or stick into the freezer to slightly freeze) Made these into sandwiches on sub buns and it was excellant! Even more excellant with provolone cheese and creamy italian dressing!

—BEBOC

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May 10, 2006

Yummy! :-) Added some black pepper, sea salt (just a lil), and some extra garlic. I also threw in some fresh sliced mushrooms and roma tomatoes. I did not add the tomatoes until just after I threw the sausage back in the pan. Also added a little olive oil in with the white wine. Made a very nice saucy dish, served this over penne pasta and with some crusty galic bread. A nice change from spaghetti!

—Trish

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Nutrition

Calories
461 kcal
23%

Carbohydrates
7 g
2%

Cholesterol
96 mg
32%

Fat
39.4 g
61%

Fiber
1.6 g
6%

Protein
17.1 g
34%

Sodium
857 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Sausage, Peppers, and Onions

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 461
Calories from Fat: 355

% Daily Value *
Total Fat 39.4g 61 %
** Saturated Fat 15.2g 76 %
Cholesterol 96mg 32 %
Sodium 857mg 34 %
Potassium 445mg 12 %
Total Carbohydrates 7g 2 %
Dietary Fiber 1.6g 6 %
Protein 17.1g 34 %
** Sugars 2.9g
Vitamin A 22 %
Vitamin C 93 %
Calcium 5 %
Iron 18 %
** Thiamin 69 %
Niacin 50 %
** Vitamin B6 33 %
** Magnesium 9 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.