Absolutely! Here’s a simple, flavorful sausage and peppers recipe that you can make on the stove or in the oven:
Ingredients (serves 4)
- 1 lb (450 g) Italian sausage links (mild or spicy, your choice)
- 3 bell peppers (red, yellow, green), sliced into strips
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 can (14 oz / 400 g) crushed tomatoes (optional, for a saucier version)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Hoagie rolls or pasta (optional, for serving)
Instructions
1. Cook the sausage
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the sausage links and cook until browned on all sides (about 5–7 minutes).
- Remove the sausages from the pan and set aside.
2. Sauté the vegetables
- In the same skillet, add the remaining 1 tbsp olive oil.
- Add sliced onions and bell peppers. Sauté for 5–7 minutes until slightly soft.
- Add garlic, oregano, red pepper flakes, salt, and pepper. Cook for another 1–2 minutes until fragrant.
3. Combine and simmer
- Slice the sausages into 1–2 inch pieces and return to the skillet.
- (Optional) Add crushed tomatoes if you want a saucier dish. Stir to combine.
- Reduce heat to low, cover, and simmer for 10–15 minutes until sausages are cooked through and peppers are tender.
4. Serve
- Serve hot on its own, over pasta, or in hoagie rolls for a classic sandwich.
- Garnish with fresh parsley or basil for a pop of color and flavor.
Tips:
- For extra caramelization, you can roast the peppers and onions in the oven at 425°F (220°C) for 20 minutes before adding the sausage.
- Sweet Italian sausage works well for a milder taste, while spicy sausage adds a kick.
If you want, I can also give you a one-pan sheet-pan version that’s even easier and mess-free. Do you want me to do that?
