Sweet Italian sausage w/peppers,onions & tomatoes

Mary Lee


This recipe can be used as a sausage pasta sauce over you favorite spaghetti/pasta or if you cut in long lengths can be used on hoagie buns/French rolls for Italian sausage sandwiches. Leftovers can be frozen.

pinch tips: Perfect Pasta Every Time





30 Min


30 Min


Pan Fry


5-6 links sweet italian sausage (pierced serval times)
1 small bell pepper hollowed,rinsed and cut into strips
1 small red pepper hollowed, rinsed , cut into strips
1 small * yellow pepper hollowed, rinsed, cut into small strips
1 medium yellow onion cut into small strips
1 approx 15oz can diced tomatoes with basil, oregano and garlic ( you can add your own dry spices if you like .. 1/2 teaspoon of each)
1 small can tomato sauce
1/3rd cup of water (rinse out tomato and sauce cans with)
1 teaspoon sugar
1/4-1/2 teaspoon crushed red pepper flakes (omit if you don't like spicy hot)
salt / pepper to taste (if desired)

Directions Step-By-Step

Spray a large skillet with non stick vegetable oil cooking spray. Place sausage links in heated pan and cook until browned. Remove from skillet and place links on cutting board surface. Add the peppers and onion to the sausage liquid and cooked until soft and slightly browned. Note: While peppers and onions are cooking, cut your sausage links into bite size pieces "or" cut in 1/2 lengthwise or leave whole if making for sandwiches ... return cut sausage links to peppers and onions , add your pepper flakes if using them and cook on med/low heat an additional 5 minutes .. stir ingredients. Finally add your diced tomatoes (seasonings if using dry) , tomato sauce, sugar and water. Mix well and cook covered an additional 10-15 minutes stirring in between cooking time on med/low heat.
Serve over your favorite cooked spaghetti/pasta "or" on buns (hoagies or French rolls) of your choice.
*Note: You can use 3 - 4 sweet banana peppers cut into rings in place of the yellow pepper.

About this Recipe

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