Sizzling One-Pan Italian Delight

There is almost nothing more comforting than the sizzling sound of sausage browning in a skillet with colorful peppers and onions. This one-pan sausage and peppers recipe is my go-to for busy weeknights when I want something both easy and packed with juicy flavors. Whether you use sweet or spicy Italian sausage, the combination with sautéed vegetables and a splash of balsamic brings out a heartiness that feels like pure comfort food.

I first made this dish after a long workday when I wanted something fuss-free but not boring. Now it is in regular rotation because everyone at my table asks for seconds and it never disappoints.

Ingredients

• Italian sausage: Gives a rich savory base. Go for a high-quality butcher or market option for best results
• Olive oil: Adds depth and helps brown everything evenly. Choose a robust extra virgin if you can
• Yellow onion: Brings sweetness and soft texture as it caramelizes
• Bell peppers: Add vibrant color and a juicy tender crunch. Select firm peppers with glossy skins
• Garlic: Packs in aromatic flavor and pairs perfectly with sausage
• Italian seasoning: Gives a punch of dried herbs for that signature flavor
• Crushed red pepper flakes: Boost the heat. Use as much or as little as your table likes
• Salt and pepper: Round out the seasoning and let the star flavors shine
• Chicken broth: Deglazes the pan and adds extra savory undertones. Look for low sodium to control the salt
• Balsamic vinegar: Brightens and balances with a subtle tang
• Fresh basil or parsley: Offers a beautiful pop of freshness at serving

Step-by-Step Instructions

Cook the Sausage:

Start by heating olive oil in a large skillet over medium heat. Crumble the sausage into the pan and use your spoon to break it up into bite-sized pieces. Let it brown thoroughly for up to seven minutes, stirring occasionally to build deep flavor. Once the sausage is cooked through and no longer pink, transfer it to a plate and keep the drippings in the skillet for the next step.

Sauté the Vegetables:

Into those flavorful drippings add the sliced onion and bell peppers. Let them cook gently for five to six minutes, stirring often. You want the vegetables to start releasing their juices and become tender while picking up all the tasty bits left behind from the sausage.

Add Garlic and Seasonings:

Stir in the minced garlic and sprinkle over the Italian seasoning and red pepper flakes if you want some heat. Let these aromatics cook for one or two minutes, just until the garlic is soft and fragrant and those herb aromas are blooming.

Combine Ingredients:

Return the browned sausage to the skillet and give everything a good stir. Pour in the chicken broth and spoon in the balsamic vinegar. This step deglazes the pan, lifting up every flavorful browned bit so it can meld with the juices.

Simmer:

Reduce the heat to low and let your skillet simmer gently for up to ten minutes. This time allows all the flavors to marry together and the sauce to reduce slightly for a glossy finish.

Season and Serve:

Taste and add extra salt and pepper if you like. Serve the sausage and peppers hot and top with fresh basil or parsley for a gorgeous final touch.

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My favorite part of this recipe is choosing bright crispy peppers from the farmers market. It reminds me of Sunday mornings cooking in my mom’s kitchen when she let me pick the vegetables and taste the sauce as it simmered.

Storage Tips

Store leftovers in an airtight container and keep in the fridge for up to four days. For longer storage freeze individual portions for up to three months. Let thaw overnight and reheat in a skillet for best texture.

Ingredient Substitutions

Try turkey or chicken sausage if you want a lighter meal. For a vegan version swap the sausage for a good plant-based brand and use veggie broth. Any color bell pepper will work so use what is available or what you love most.

Serving Suggestions

Pile over thick slices of toasted bread spoon onto cooked pasta or spoon over creamy mashed potatoes for a hearty meal. For a lighter option serve with a simple salad or roasted vegetables.

Cultural Context

Sausage and peppers is a classic Italian American comfort food that likely traces back to early immigrant communities in New York. Over time it has become a staple at home and at street fairs alike bringing together simple ingredients for maximum flavor.

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This dish is as vibrant as it is satisfying—perfect for bringing the family together around the table.

Frequently Asked Questions

→ Can I use different types of sausage for this dish?

Absolutely! While Italian sausage provides traditional flavor, you can substitute with chicken sausage, turkey sausage, or even chorizo for a different twist. Just adjust cooking times accordingly as leaner sausages may cook faster.

→ What can I serve with this sausage and peppers skillet?

This versatile dish pairs wonderfully with crusty Italian bread, over polenta, with pasta, or alongside roasted potatoes. It's also delicious served over rice or as a filling for toasted hoagie rolls for a hearty sandwich.

→ How can I make this dish spicier?

To increase the heat level, use spicy Italian sausage instead of sweet, double the crushed red pepper flakes, or add a diced jalapeño or serrano pepper with the bell peppers. A dash of hot sauce before serving also works well.

→ Can I prepare this dish ahead of time?

Yes! This dish reheats beautifully and flavors often improve overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth if needed to refresh the sauce.

→ Are there any vegetarian alternatives to this dish?

For a vegetarian version, substitute the Italian sausage with plant-based sausage alternatives, extra-firm tofu crumbles seasoned with Italian herbs, or portobello mushrooms. Use vegetable broth instead of chicken broth.

→ What's the best type of skillet to use?

A large cast-iron skillet is ideal as it maintains even heat and adds flavor, but any large non-stick or stainless steel skillet will work well. Make sure it's at least 12 inches in diameter to avoid overcrowding the ingredients.