Sausage, Peppers and Onions

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
Directions

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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    This was wonderful. Because I had never made this before, I followed the recipe. My husband and I had it the first night with dense chewy Italian rolls. Tonight I think we will have it with pappardelle. Thanks, Giada!
    Fabulous! If you have ever cooked, please note that all cooking times are subject to interpretation and to your stove and pots/pans used. 5 min in my pan on my stove will yield different results than 5 min in your pan on your stove... just saying! Woe to the naysayers who cannot use common sense to cook pork. 
    I used all hot sausage and kicked up the basil a little to offset this hotness. The hot of the sausage plus the sweet of the marsala is divine. i also added in a few cups of mushrooms. I will be adding marsala to all my tomato sauces from now on... it is just yummy!
    Oooooo I am so mad at you. FAIL. I repeat, FAIL. God, these good reviews never mean anything. I did exactly as she said, but I was thinking to myself, "are you sure these sausages will be fully cooked like this?". Sure enough, they were not. They were pink on the inside and did not reach 160. She didnt even mention anything about food safety. I had to cook them more and ended up burning them!  
     
    Let me tell you the real problem here. This is a bogus recipe. There is no need to mix the sausages into the tomato stew for 20 minutes. The only thing that will accomplish is maybe a little sausage taste throughout the tomato mixture. Truly, you can simply cook them separate. Cook the sausages to 160 degrees and know that they are fully cooked. You can make the other mixture on the side, and combine. Besides, sausage and peppers are supposed to be good and seared (like the ones at carnivals, hello??). You cannot sear them using this method.
    Unbelievable. Made this about 10x and it's perfect every time. I use less oregano and more red pepper flakes but that's just a personal preference. Make it...you won't regret it! Thanks Giada!
    One of my family favorites, with a few adjustments. First I used sweet italian pork sausage, then 1 orange pepper & 1 green,1 red onion and added fresh parsley with half the amount of fresh basil & dried oregano. I also use 2 1/2 to 3 tablespoons of tomato paste( helps the sauce thicken). I also substituted chicken broth for the Marsala wine. Instead of soup in it up on rolls, we serve it in a bowl with fresh baked italian bread or try paneras asiago focaccia bread with it. Absolutely fantastic!
    So basically, you ignored her recipe and just did things on your own and think you now improved it..Why bother...
    Easy and delicious! A+++
    The sauce never thickened, although I followed the directions to a t. As a result, the watery stuff soaked in to the rolls and made a goopy mess when one tried to eat it. More, all I tasted was sausage, not the great balanced taste of this goody one enjoys at street fairs. First disappointment from Giada.
    Hands down the best sausage and peppers I've ever tasted! Only thing I did different was used half mild sausage and half hot sausage. Simple to make too!
    My family loved it! I used Cabernet instead of Marsala because it's what I had at home! Next time I would use half the pepper.
    This is crazy delicious. I made a couple substitutions out of convenience/preference. I used Italian sweet pork sausage and Cabernet Sauvignon instead of Turkey and Marsala. The only thing I would change is backing down the wine by half or so (May be that I used Cab). So rich and tasty. Downright delectable. Great on pasta or bread as a sandwich. Massive flavor and easy to boot. Thanks Giada.
    I make this all the time I add a sweet onion to it makes it even better.. Awesome dish.. Everything I've made from Giada has been amazing.. Thank you!
    I make this all the time I add a sweet onion to it makes it even better.. Awesome dish.. Everything I've made from Giada has been amazing.. Thank you!
    my family enjoyed this so much i had to make it twice in one week.....great taste and so easy to make.....the chili flakes make alllllll the difference in the world.
    Giada I loved it and so did my family. I will make it again and again. Super Delicious in my book. Thank You for sharing 
    This was very tasty.. I made with chicken sausage and hot links and both hubby and I agreed the hot links went better with this then the chicken stuffed sausage... Would probably make again with the hot links
    Giada you did it again. I have been making this recipe for 2 years for summertime bbq's. I am told that this is the dish that I am required to bring. It is also the first dish to be completely finished. There is just enough heat from the red pepper flakes that those who do not like spicy foods and those who love spicy foods can eat it! I don't use the wine but I use chicken broth instead. Even my husband who is a very picky eater loves it. OMG is this good.
    Delicious! I've tried so many sausage and pepper recipes. This is now my go-to recipe. Tastes even better the next day.
    Delicious! Served it with crusty bread to get all of the juices. Would be great as a sandwich too!
    yummy.....
    This was really good. I added quartered fresh mushrooms and served it with penne pasta. I added the fresh basil right before serving. I don't like fresh basil that has been cooked for over 20 minutes. I like the fresh taste of it. I will definitely make this again. My roommate loved it.
    This was absolutely delicious! I made it as directed. I did have to serve it in a bowl with a knife and fork for a sort of open-faced sandwich that wasn't open -- it is soupy. I like the reviewers' various suggestions to serve in a bowl with crusty bread or over pasta. I think Mozzarella would enhance it, as some have said. I also think garlic bread along side is a nice idea. I think I'll do some version of all of that next time just because I don't really think this wonderful recipe is best serving its showtime destiny while being cast as a sandwich!
    Instead of frying the sausage, I bake it at 350* for about 30 mins until golden. I drain the fat, slice the sausage and add to the pepper and onion mixture. I only use red, yellow and orange peppers. This dish is a Sunday football favorite with a loaf of crusty bread. Go Steelers!!!
    my favorite thing in the whole world. 
     
    no rolls necessary though...
    Great recipe!! I was never a huge fan of tomatos (sauce with my sausage, peppers, and onions but this recipe is absolutely delicious! The wine adds a nice touch ( I added a bit less and compensated with a little chicken stock and I used sweet pork sausage. This recipe will not disappoint!
    Fantastic! I used regular pork Italian sausage, 32 oz. diced tomatoes, half cup of red wine (box variety and parsley instead of basil (it was growing in my garden and served it over gluten free fusili. Mama Mia! We topped it off with fresh grated Romano cheese and served with a nice Chianti. Better than anything we could have had at our local Italian bistro. Thanks, Giada!
    Delicious, just delicious! I used hot pork sausages instead of turkey sausages. I only had 1 red onion, instead of the two yellow and a little merlot. I'm serving this over whole wheat pasta with grated Pecorino Romano. The whole apartment spells of sausage and peppers. Thanks Giada!
    I don't leave reviews but had to for this recipe. Wow! The best sausage sandwich yet.. Actually had to make NO changes which is rare for me.
    Great!! I used italian sweet sausage. Rave reviews from dinner guest.
    This recipe is awesome! I have served it numerous times for guests and everyone always asks for the recipe. I always serve it over pasta.
    I just made this for a work pot luck and people continue to rave about this dish and ask for the recipe. It was AMAZING!!!! Can't wait to make again -- even better than Little Italy NYC Sausage and Peppers!!! 
     
    Quick TIP: To avoid a massive mess in my kitchen due to all the sausage oil splatter, I used a very deep pasta/stock pot. I was very hesitant in doing so as I love my cast iron dutch oven, but I won't hesitate making this again as a result because it was a super easy clean up. 
     
    Thanks Giada for an amazing recipe!
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