Description
A flavorful Italian-inspired dish featuring savory sausage links simmered with sweet bell peppers, onions, and a rich tomato-basil sauce, finished with parmesan cheese and fresh herbs. Perfect served in hoagie buns or alongside your favorite starch.
Ingredients
Scale
Sausage and Vegetables
- 5 Italian sausage links (20 oz.), mild or spicy
- 1 Tbsp olive oil
- 2 large bell peppers (one red and one yellow or green), cored and sliced
- 1 large yellow onion, sliced
Sauce and Seasonings
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes
- 3/4 cup low-sodium chicken broth, plus more if needed
- 1 Tbsp balsamic vinegar
- 1 large roma tomato, halved and sliced
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- Salt and pepper to taste
Finishing Touches
- 1/4 cup finely shredded parmesan cheese
- Chopped fresh basil or parsley for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add sausage links and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer sausages to a plate, leaving rendered fat in the skillet.
- Sauté Peppers and Onions: Return the skillet to medium heat. Add sliced bell peppers and onion; sauté for 3 minutes until slightly softened.
- Add Tomato Paste and Spices: Stir in tomato paste, minced garlic, and red pepper flakes. Cook and stir for 1 minute to develop flavors.
- Create the Sauce: Pour in chicken broth and balsamic vinegar. Add sliced roma tomato, chopped fresh basil, dried oregano, and season with salt and pepper. Toss the mixture well to combine.
- Simmer with Sausage: Nestle the browned sausages into the pepper mixture. Bring to a simmer, then reduce heat to low. Cover and cook until sausages reach an internal temperature of 160°F and peppers are tender, about 10 minutes. Add an additional 1/4 cup chicken broth if sauce needs thinning.
- Rest and Slice Sausage: Remove sausages from the pan and let rest for 5 minutes tented with foil on a cutting board. Keep the pepper mixture warm in the pan covered with the lid.
- Combine and Finish: Slice the sausages and return them to the pan with the pepper mixture. Stir in shredded parmesan cheese and toss gently to combine.
- Serve: Garnish with chopped fresh basil or parsley. Serve warm in hoagie buns or alongside potatoes, rice, polenta, or pasta.
Notes
- Use mild or spicy Italian sausage according to your heat preference.
- If you want a vegetarian version, substitute sausage with plant-based sausage alternatives and use vegetable broth.
- Adjust red pepper flakes to control the level of spiciness.
- For a lower sodium version, check the sodium content on sausage and use low-sodium chicken broth.
- Parmesan cheese adds a savory umami finish but can be omitted for a dairy-free option.
- Sausages must reach an internal temperature of 160°F to ensure they are fully cooked and safe to eat.
- Serve with crusty bread instead of hoagie buns for a gluten-free option using gluten-free bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
