Old Country Sausage and Peppers
Transport yourself to the rustic kitchens of old Italy with this hearty and flavorful recipe for Old Country Sausage and Peppers. Bursting with vibrant bell peppers, tender Italian sausage, and a rich tomato-based sauce infused with garlic, oregano, basil, and a touch of optional red wine for depth, this dish is a celebration of traditional Mediterranean flavors. Perfectly balanced with a hint of crushed red pepper for spice and finished with fresh parsley, it's the ultimate comfort food that's as versatile as it is delicious. Serve this crowd-pleasing classic over pasta, rice, or alongside crusty bread for a complete, satisfying meal. Ready in under an hour, it's a one-pan recipe that's ideal for busy weeknights or leisurely Sunday suppers.
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Recipe Information
Ingredients
- 6 pieces Italian sausage links (mild or hot)
- 2 tablespoons Olive oil
- 3 large Bell peppers (red, green, or yellow, sliced)
- 1 large Yellow onion (sliced)
- 3 cloves Cloves of garlic (minced)
- 14.5 ounces Canned diced tomatoes (with juices)
- 2 tablespoons Tomato paste
- 0.5 cup Dry red wine (optional)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat.
Add the sausage links and cook until browned on all sides, about 5-7 minutes. The sausages do not need to be fully cooked at this stage. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Toss in the sliced bell peppers and onion, and sauté for 6-8 minutes until softened.
Add the minced garlic to the pan and cook for 1 minute, stirring frequently to avoid burning.
Stir in the diced tomatoes (with their juices), tomato paste, dry red wine (if using), oregano, basil, crushed red pepper flakes (if using), salt, and black pepper.
Slice the browned sausages into 1-inch pieces and return them to the pan, nestling them into the tomato and pepper mixture.
Lower the heat to medium-low, cover the pan, and simmer for 20-25 minutes, stirring occasionally. Ensure the sausages are fully cooked through and the flavors meld together.
Taste and adjust seasonings as needed with additional salt or pepper.
Sprinkle chopped fresh parsley over the top just before serving. Serve hot with your choice of pasta, rice, or crusty bread.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 43.4 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3543 mg | 75% | |
*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.
