Sausage and Peppers

Khristi Chiarella


We love this over our favorite pasta or on a crunchy french sub roll for lunch!

pinch tips: Flour, Eggs & Breading Techniques




6-8 hungry people


20 Min


40 Min


Stove Top


red bell pepper
green bell pepper
orange bell pepper
yellow onion
1 pkg
sweet italian sausage ( boulder sausage / favorite brand)
1 pkg
hot italian sausage
4 Tbsp
olive oil, light
1 tsp
dried basil
1/4 tsp
dried fennel
1/2 tsp
oregano, dried
1/2 tsp
rosemary, dried
4 c
marinara sauce (homemade or 2 jars of your favorite
1/2 c
grated parmesan or romano cheese
ground pepper and salt to taste

Directions Step-By-Step

Use a large deep stock pot and fill to 1/2full with water bring to a slow boil. Add sausages and cook for about 20 minutes or until no pink in the center. In another sauce pan cook your Marinara and spices on med/low. While that's cooking, slice peppers and onions into 1/4" long slices and remove the seeds.Add oil to a large deep pan ( I use my enamel cast oven/ it needs to be a good sized pan) Heat oil on medium.Remove sausages from stock pot drain the water off, add to pan with oil. Add onions, peppers, and cook on medium until sausage browns and peppers/onions soften a bit.I like to raise my heat just enough to give them a slight burned look. But, don't burn it!! Add the marinara sauce and toss together.Cook for another 3-5 minutes till all flavors mingle a little. Take off the stove and top with cheese.
Serve over favorite pasta or slice open a large french baguette and top with Mozzarella or Provolone Cheese slices add peppers and sausages and ENJOY!!!

About this Recipe

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