There’s something comforting about a pan of sizzling sausage and sweet peppers. It smells amazing, cooks quickly, and somehow feels both hearty and fresh. This is the kind of recipe you reach for when you want dinner to be satisfying but not complicated.
Everything happens in one skillet, and the cleanup is a breeze. Serve it over rice, tuck it into a warm roll, or spoon it onto polenta—whatever you choose, it delivers big flavor with little effort.
What Makes This Special
This dish hits that perfect balance of savory, sweet, and slightly tangy. The sausage brings richness and spice, while the peppers and onions add freshness and a gentle sweetness.
A splash of vinegar and a few pantry spices pull everything together into a glossy, well-seasoned sauce. It’s also endlessly flexible—change the sausage style, add extra veggies, or toss in herbs from your fridge. You get a fast, dependable dinner that feels homemade and comforting.
Ingredients
- 1 to 1.25 pounds Italian sausage (sweet, mild, or hot; links or bulk)
- 3 bell peppers (mixed colors, sliced into 1/2-inch strips)
- 1 large yellow onion (sliced into 1/2-inch wedges)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil (or Italian seasoning)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/4 to 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup chicken broth or water (for deglazing)
- 1 tablespoon red wine vinegar (or balsamic for a sweeter finish)
- 1 tablespoon tomato paste (optional, for a richer sauce)
- Fresh parsley (chopped, for garnish)
- To serve: crusty rolls, cooked rice, polenta, or pasta (optional)
How to Make It
- Prep the sausage. If using links, slice them into 1/2-inch rounds on a slight angle.
For bulk sausage, just break it into bite-size pieces. Pat dry to help browning.
- Brown the sausage. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage in a single layer and cook until browned on both sides and cooked through, about 6–8 minutes.
Transfer to a plate, leaving the drippings in the pan.
- Cook the peppers and onions. Add the remaining tablespoon of olive oil if the pan looks dry. Add sliced peppers and onion. Season with salt and black pepper.
Cook, stirring occasionally, until softened and lightly charred in spots, 6–8 minutes.
- Add aromatics and spices. Stir in the garlic, oregano, basil, smoked paprika, and red pepper flakes. Cook until fragrant, about 30 seconds. Don’t let the garlic burn.
- Deglaze. Pour in the chicken broth (or water) and scrape up the browned bits from the pan.
Stir in the tomato paste if using, letting it dissolve into the liquid to form a light sauce.
- Return the sausage. Add the sausage and any juices back to the skillet. Toss to coat with the peppers and sauce. Simmer on medium-low for 2–3 minutes to meld flavors.
- Add brightness. Stir in the red wine vinegar and taste.
Adjust with more salt, pepper, or vinegar as needed. You want a balanced, savory-sweet tang.
- Finish and serve. Sprinkle with chopped parsley. Serve hot in rolls, over rice or polenta, or alongside a green salad.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Place in a freezer-safe container or bag for up to 2 months.
Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium heat with a splash of broth or water until hot. Microwave in short bursts, stirring between intervals.
Benefits of This Recipe
- One-pan convenience: Minimal dishes and fast cleanup.
- Flexible base: Works with different sausages, seasonings, and add-ins.
- Balanced flavors: Sweet peppers, savory sausage, and a touch of acidity make it lively and satisfying.
- Meal prep friendly: Stores well and reheats without losing texture.
- Budget conscious: Uses everyday ingredients that stretch into multiple meals.
Common Mistakes to Avoid
- Crowding the pan: Overloading the skillet can steam the sausage and veggies. Brown in batches if needed to get good color.
- Skipping the deglaze: Those browned bits are flavor gold.
A splash of broth or water pulls them into the sauce.
- Under-seasoning: Taste and adjust before serving. A pinch more salt or a splash of vinegar can brighten the whole dish.
- Overcooking the peppers: You want them tender with a bit of bite. Mushy peppers lose their sweetness and texture.
- Using too little heat: Medium-high heat helps caramelize the sausage and vegetables for deeper flavor.
Recipe Variations
- Spicy Calabrian twist: Use hot Italian sausage, add chopped Calabrian chiles, and finish with a drizzle of olive oil and lemon zest.
- Tomato-forward: Add a 14-ounce can of diced tomatoes (drained) after deglazing.
Simmer until slightly thickened.
- Onion lovers: Use two onions and let them caramelize an extra 3–4 minutes for sweeter depth.
- Veggie boost: Add sliced mushrooms or zucchini after the onions soften; cook until browned before returning the sausage.
- Cheesy hoagie style: Pile into toasted rolls, top with provolone or mozzarella, and broil just until melted.
- Smoky Southern vibe: Swap in smoked sausage or andouille and add a pinch of cayenne and thyme.
- Herb garden finish: Stir in fresh basil or oregano at the end instead of dried for a brighter, fresher flavor.
- Lighter option: Use chicken sausage and a splash more broth; finish with extra parsley and a squeeze of lemon.
FAQ
Can I use pre-cooked sausage?
Yes. Slice and brown it briefly to develop color, then proceed with the peppers and onions. Since it’s already cooked, keep the simmer short to avoid drying it out.
What peppers are best?
Use a mix of red, yellow, and orange for sweetness and color.
Green peppers are slightly more bitter, which can be nice for balance. A 50/50 mix works well.
How do I keep the sausage from sticking?
Preheat the skillet and add enough oil to coat the bottom. Let the sausage sear undisturbed for a couple of minutes before flipping.
A good nonstick or well-seasoned cast iron pan also helps.
Is there a gluten-free option?
Most fresh sausages are naturally gluten-free, but check labels. Serve over rice, polenta, or potatoes instead of bread to keep the meal gluten-free.
Can I make it ahead?
Absolutely. Cook fully, cool, and refrigerate.
Reheat gently in a skillet with a splash of broth. The flavors often improve by the next day.
What can I serve this with?
Crusty bread, garlic bread, rice, polenta, or simple buttered noodles are great. A crisp green salad or roasted broccoli balances the richness.
How do I avoid greasy results?
Drain off excess fat after browning the sausage if needed, or use a leaner style like chicken sausage.
The small amount of remaining fat adds flavor without heaviness.
Can I add cheese directly to the skillet?
You can. Add shredded mozzarella or provolone during the last minute and cover to melt. Keep it light so it doesn’t overwhelm the peppers.
What if I don’t have vinegar?
Use a squeeze of lemon or a splash of white wine.
You want a touch of acidity to balance the sweetness and richness.
How spicy should it be?
That’s up to you. Choose hot sausage, add red pepper flakes, or keep it mild. Taste at the end and adjust heat gradually.
In Conclusion
Skillet Sausage and Peppers is a simple, dependable dish that delivers comfort on any weeknight.
It brings together seared sausage, tender peppers, and a bright, savory sauce in one pan. Keep it classic or tweak it with your favorite add-ins. However you serve it, you’ll get a hearty, colorful meal that tastes like more work than it was.
This is the kind of recipe you’ll keep in your regular rotation—and never get tired of.