Chicago Style Sausage and Peppers
Experience the bold, savory flavors of the Windy City with this Chicago Style Sausage and Peppers recipe! This hearty dish combines perfectly browned Italian sausage links with a colorful medley of sautéed green, red, and yellow bell peppers, sweet caramelized onions, and a rich tomato sauce infused with garlic, oregano, and basil. A touch of crushed red pepper flakes adds a subtle kick, making this recipe as vibrant in flavor as it is in appearance. Simmered to perfection, this classic comfort food can be served on its own or piled into warm hoagie rolls for an irresistible sandwich. With just 15 minutes of prep time and versatile serving options, this one-pan meal is a must-try for fans of authentic Italian-American fare.
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Recipe Information
Ingredients
- 6 pieces Italian sausage links (mild or hot)
- 3 tablespoons Olive oil
- 2 medium Green bell peppers, sliced into strips
- 2 medium Red bell peppers, sliced into strips
- 1 medium Yellow bell pepper, sliced into strips
- 1 large White or yellow onion, sliced into strips
- 3 cloves Garlic cloves, minced
- 1 can (28 ounces) Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh Italian parsley, chopped (optional for garnish)
- 6 rolls Hoagie rolls (optional, for serving)
Instructions
Heat a large skillet or deep sauté pan over medium heat. Add 1 tablespoon of olive oil and brown the sausage links on all sides, about 5-7 minutes. Do not cook them all the way through—they will finish cooking later. Remove the sausages from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of olive oil and heat over medium heat. Add the sliced green, red, and yellow bell peppers, along with the onion. Sauté for about 7-10 minutes, or until the vegetables are tender and slightly caramelized.
Add the minced garlic to the pan and sauté for 1 minute, stirring often to prevent burning.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Mix well to combine, and bring the sauce to a simmer.
Nestle the browned sausages into the sauce and vegetable mixture. Cover the pan with a lid, reduce the heat to low, and simmer for 20-25 minutes, or until the sausages are fully cooked (internal temperature of 160°F). Stir occasionally to prevent sticking.
Taste the sauce and adjust seasoning with more salt or pepper if needed. If desired, garnish with chopped fresh Italian parsley before serving.
Serve the sausage and peppers as is, or pile them into warm hoagie rolls for a hearty sandwich. Enjoy!
Nutrition Facts
Calories |
3538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 8360 mg | 363% | |
| Total Carbohydrate | 377.7 g | 137% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 82.2 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5218 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
