Sausage and Peppers Rustica with Bread
Savor the hearty, rustic flavors of this Sausage and Peppers Rustica with Bread, a vibrant one-skillet dish that effortlessly combines bold Italian sausage, a medley of colorful bell peppers, and a rich tomato-infused sauce. Perfectly seasoned with dried herbs, garlic, and a hint of optional red pepper flakes for a touch of spice, this recipe delivers a comforting yet robust meal in just 45 minutes. Served alongside slices of crusty rustic bread—ideal for scooping up the flavorful sauce—this dish is a crowd-pleaser that’s perfect for weeknight dinners or casual entertaining. Packed with protein, fresh vegetables, and a satisfying depth of flavor, this Sausage and Peppers Rustica is the ultimate Italian-inspired comfort food.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 large Yellow onion
- 3 large Garlic cloves
- 2 tablespoons Olive oil
- 1 15-ounce can Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 loaf Crusty rustic bread (such as baguette or ciabatta)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Slice the bell peppers and onion into thin strips. Mince the garlic cloves. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the Italian sausages to the skillet and cook until browned on all sides, about 6-8 minutes. The sausage does not need to be fully cooked at this stage. Remove sausages from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Slice the partially cooked sausages into 1-inch pieces and return them to the skillet with the vegetables.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer.
Lower the heat and let the mixture simmer for 15 minutes, stirring occasionally, until the sausages are cooked through and the sauce has thickened slightly.
While the sausage and peppers cook, slice the crusty bread and toast it lightly if desired.
Once the sausage and peppers are done, taste and adjust seasoning if needed. Garnish with freshly chopped parsley.
Serve the sausage and peppers rustica hot with the crusty bread on the side for dipping or scooping.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 7625 mg | 332% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 35.5 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3844 mg | 82% | |
*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.
