6 links Beef Italian sausage (mild or hot, based on preference)
2–3 tablespoons olive oil
3 large bell peppers (a mix of red, green, and yellow), cored, seeded, and sliced into long, thin strips
2 large onions, peeled and sliced into thin half-moon pieces
3–4 cloves fresh garlic, finely minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
Salt and freshly ground black pepper, to taste
Fresh parsley (optional, finely chopped for garnish)
Instructions:
Prepare Your Workspace and Ingredients: Before turning on the stove, make sure all your ingredients are prepped. Slice the bell peppers into even strips so they cook uniformly. Peel the onions and slice them into half-moons of similar thickness. Mince the garlic finely so it releases its flavor quickly during cooking. Having these ready makes the cooking process smoother and helps prevent burning.
Heat the Oil: Place a large, heavy-bottomed skillet or sauté pan on the stove and set the heat to medium. Pour in 2–3 tablespoons of olive oil, tilting the pan so the oil evenly coats the bottom. Allow the oil to warm until it shimmers lightly — this indicates it is hot enough to start browning the sausage.
Brown the Sausages: Once the oil is hot, carefully place the Beef Italian sausage links into the skillet, leaving a small space between each link so they brown rather than steam. Let them cook undisturbed for several minutes until the underside is golden brown, then use tongs to turn them so each side gets color. Browning the sausages deeply develops flavor and renders some of the fat, which will help season the vegetables later. Continue turning every few minutes until the sausages are browned on all sides and nearly cooked through (this can take about 8–10 minutes).
Remove Sausages Temporarily: When the sausages are nicely browned and firm to the touch, use the tongs to lift them out of the pan and place them on a plate. Set them aside for a moment — you will return them shortly. Leaving the flavorful browned bits (fond) in the pan is key, as this will intensify the flavor of the peppers and onions you are about to cook.
Sauté the Onions: Adjust the heat back to medium. Add the sliced onions directly into the hot pan. The onions should sizzle as they hit the oil and browned bits left behind by the sausage. Cook the onions, stirring every minute or so, until they begin to turn soft and translucent. This slow cook helps coax out their sweetness and builds the aromatic base of the dish.
Italian Sausage, Peppers, and Onions 4
Add the Bell Peppers: Once the onions are soft and just starting to color at the edges, add the sliced bell peppers. Spread them evenly across the pan so that they make contact with the hot surface. Let them cook with the onions, stirring occasionally, until the peppers begin to soften and their vibrant colors deepen. This should take about 7–10 minutes.
Add the Garlic and Seasonings: Push the softened peppers and onions slightly to the side of the pan and add the minced garlic into the small space next to the pan surface. Let the garlic cook for just 30–40 seconds until fragrant — be careful, as garlic burns quickly. Then stir it together with the peppers and onions so that every piece is coated with that garlicky aroma. Sprinkle in the dried oregano, dried basil, and crushed red pepper flakes (if using). Stir to combine so that the herbs slowly release their scents and infuse into the vegetables.
Return Sausages to the Pan: With the peppers, onions, and garlic fully fragrant and seasoned, nestle the browned sausages back into the skillet, tucking them gently among the vegetables. The sausages will continue cooking the rest of the way while the vegetables finish softening.
Simmer Together: Turn the heat down to low. Cover the skillet with a lid or a piece of foil to trap steam and allow the flavors to gently marry. Let everything simmer together for another 10–15 minutes. During this time the beef sausages should finish cooking through, the onions and peppers will become wonderfully tender, and all the flavors will meld into a harmonious savory blend.
Taste and Adjust: After simmering, remove the lid and taste a piece of pepper and onion. Add salt and freshly ground black pepper as needed. If you like a bit more herbal brightness, sprinkle a bit more dried oregano or basil.
Serve and Garnish: You can serve this dish straight from the skillet for a rustic family-style presentation, or transfer it to a warm serving dish. Sprinkle finely chopped fresh parsley over the top for a pop of color and a touch of fresh, herbaceous brightness. This dish pairs beautifully with crusty bread, over pasta, polenta, or simply alongside roasted potatoes.
