Nani's Classic Sausage and Peppers
A hearty, rustic meal featuring juicy sausage and sweet peppers in a savory garlic sauce.
recipesbynani.comThere is something so comforting about the smell of sausage and peppers cooking on the stove. It is one of those meals that brings the whole family to the kitchen because the aroma is just so inviting.
I love making this for busy weeknights because it is quick but tastes like it took all day. My biggest tip is to make sure you brown the sausages well before adding the veggies so you get those delicious crispy bits in the pan.
🧺 Ingredients
- 1 pound Italian sausage links
- 2 large bell peppers, sliced into strips
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Salt and black pepper to taste
👩🍳Instructions
- 1
Heat the olive oil in a large skillet over medium high heat.
- 2
Add the sausage links to the pan and brown them on all sides until they are cooked through, then remove them from the pan and set aside.
- 3
In the same skillet, add the sliced bell peppers and onions. Cook them until they are soft and have a little bit of color.
- 4
Stir in the minced garlic, oregano, and red pepper flakes, cooking for about one minute until fragrant.
- 5
Pour in the white wine and scrape the bottom of the pan to get all the tasty bits up.
- 6
Slice the cooked sausages into chunks and add them back into the pan with the vegetables.
- 7
Simmer for a few minutes until the sauce reduces slightly and everything is heated through.
- 8
Season with salt and pepper before serving hot.
💡 Tips
Serve these over a bowl of steamed rice or pile them onto toasted hoagie rolls with a bit of melted provolone. If you have leftovers, keep them in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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