Italian Sausage and Peppers with Ziti

Angela (Grammy) Derby


This recipe is the one dad used for sausage and pepper sandwiches, but I added ziti and turned it into a wonderful dinner that the family loved. It's really great over pasta, polenta or in a good hoagie roll! A staple, growing up in an Italian household!

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Stove Top


1 lb. pkg
(5 links) premio italian sausage (mild or hot, your choice)
2 Tbsp
1 Tbsp
olive oil, extra virgin
4 clove
garlic, minced
large onion, halved and sliced
red, onion, sliced
large red bell peppe
large green pepper
1 tsp
dried basil
1/2 tsp
dried oregano
salt and pepper to taste
1 (14.5 oz can(s)
crushed tomatoes
1/4 c
red wine, (optional) (whatever kind you like to drink)

Directions Step-By-Step

Prick the sausage all over with a fork, then place in a large skillet over low heat, and brown on all sides, cooking until tender. Remove from skillet, and slice links into 1" pieces. (I like to cut them in a's pretty. Ha!)
Melt butter and olive oil in the skillet on medium heat. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, oregano, salt & pepper. Stir in crushed tomatoes and wine (both are optional). Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Serve over pasta, polenta or on Italian rolls for sandwiches (our favorite.)

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Italian