Savory sausages are simmered in a flavorful tomato sauce with onions and peppers. This is Italian classic can be served as is topped with a dollop of ricotta, served in a hoagie, or tossed with pasta!
I’m always looking for quick and easy meals to have in my fridge during the holidays. With all the family time, food prep, gift wrapping, cookie baking, cleaning, running around… well you get the point – things get hectic! So hectic that we can forget that we have to eat everyday!
Today’s recipe is the perfect meal to have hanging out in your fridge. The prep is quick and easy and it only has to simmer for about an hour before you’re ready to eat. I like to make it completely ahead and then keep it in my fridge for meals all week long.
Sausage and peppers is a very versatile dish. You can eat it as is topped with some Romano and a dollop of ricotta, pile it high on a hoagie roll, or toss it with pasta. Yep, you can get three entirely different meals out of one dish! Get creative in how you enjoy it – quesadillas or made into a soup are two more ideas… the possibilities are endless!
This Italian classic is always a hit at summer barbecues, and for good reason. It’s delicious and really easy to make. You’ll want to start by browning the sausages – I use links. You could use patties, but they can break up into the sauce and I prefer sturdy slices for my sausage and peppers.
While your sausages brown, chop up onions, peppers, and garlic. I also like to add dried oregano and red pepper flakes for a nice kick, but feel free to flavor it however you like.
You don’t need to the sausages to cook completely; you just want the outsides nicely browned. Slice it up and set it aside.
Sauté the vegetables in the same pan you cooked the sausage, add in your flavorings, and then the tomato pasta and marinara sauce. Mix the sliced sausage back in and let it simmer. It’s that easy!
Once it’s all cooked you can serve right away, or let it cool and then refrigerate. You can even freeze some in individual freezer-safe containers. Whenever you’re in a pinch you’ll have an easy, versatile meal on hand!
Don’t get too caught up in the hustle and bustle of the season and forget to eat! Make a batch of my sausage and peppers and enjoy it many different ways all week long!
Speaking of the holiday season – this will be the last Make Ahead Monday post until the new year. I have tons of holiday recipes to share with you – from ham to side dishes to sweet treats I’ve got you covered through New Year’s Day!
- 1 Pound Italian Sausages (Links)
- 2 Onions, thinly sliced
- 2 Bell Peppers (any color), thinly sliced
- 3 Garlic Cloves, finely minced
- 1 Teaspoon Red Pepper Flakes, optional
- 1 Teaspoon Dried Oregano
- 1 (6 oz.) Can Tomato Paste
- 2 Cups Homemade Marinara Sauce
- Water, to thin the sauce if necessary
- Freshly Chopped Basil, for garnish
- Freshly Grated Romano Cheese, for topping
- Heat a large skillet over high heat and add the sausages. Brown the sausages on all sides (they don’t have to be cooked through at this point) and then reserve onto a plate. Turn the heat down to medium and add the onions and peppers; adding olive oil if needed. Cook the onions and peppers until they start to soften, about 5-7 minutes. Add the garlic, red pepper flakes, and oregano; stir combine. Mix in the tomato paste and then the marinara sauce. Slice the reserved sausages and add back to the pan. Turn the heat down to low and allow the sauce to simmer for about an hour, adding a little water if you need to thin out the sauce.
- Serve the sausage and peppers topped with basil and cheese. You can eat the sausage and peppers as is (I top mine with ricotta cheese), make hoagies, or even toss with pasta!
- **Leftovers reheat very well and this recipe could be easily adapted to be made in your slow cooker. Brown the sausages, sauté the onions and peppers and then add everything into your slow cooker (cook on low for 4 hours).
Thalia @ butter and brioche says
What a delicious weeknight meal idea. This sausage and peppers dish is definitely something comforting and flavoursome I will be trying.. thanks for the recipe!
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