There’s something about sausage and peppers that just feels like comfort food at its best. It’s hearty, flavorful, and fills the whole kitchen with that smell that makes you grab a plate before it’s even ready. Whether you the sausage and peppers on a toasted hoagie roll or serve it over pasta, this is one of those classic meals that hits every time. I love making sausage and peppers on a weeknight when I want something easy that still tastes like I put in real effort.

Click Here to Print this Recipe and save for later

Four raw sausages are cooking in a lightly oiled frying pan on a stovetop. The sausages are arranged side by side and have not yet browned. The kitchen countertop and cabinets are visible in the background.

Why You’ll Love It

Sausage and peppers is one of those simple recipes that always tastes like more work than it is. It’s built around just a few ingredients, but each one brings its own thing to the table. The browned Italian sausage adds that savory depth, the peppers and onions give it sweetness and color, and the tomato sauce ties it all together. Plus, you can make it mild or hot depending on what sausage you use. I’ve done both, and honestly, you can’t go wrong either way.

The best part is that the sausage and peppers comes together in one pan. Fewer dishes, faster cleanup, and more time to sit down and actually enjoy dinner. I also love that this dish reheats perfectly, so if you’ve got leftovers, they taste just as good the next day - maybe even better after the flavors have had time to blend.

Sliced onions and bell peppers cooking in a pan, with sliced grilled sausages on a wooden cutting board in the background.

Ingredients and Tools

For this sausage and peppers recipe, you’ll need:

1 lb Italian sausage (hot or sweet, whichever you prefer)
2 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 14 oz can crushed tomatoes
1 tablespoon tomato paste
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional if you like a little heat)
1 teaspoon sugar (balances the acidity of the tomatoes)
¼ cup water
Fresh basil or parsley for garnish

A smiling man cooks colorful vegetables in a frying pan on a portable stove outdoors. He is using tongs and wearing a black Cooking in the Yard t-shirt. A wooden fence and a sign are visible in the background.

You don’t need much equipment for this one. A large skillet or sauté pan is all you really need. I like using cast iron when I can because it gives the sausage that perfect sear and holds heat beautifully.

How to Make It

Start by heating up the olive oil in a large skillet over medium heat. Add your sausage links and brown them on all sides until they’re golden and caramelized. That usually takes about six to eight minutes. Once they’ve got that nice crust, take them out of the pan and set them aside.

A skillet filled with browned sausage pieces simmering in a tomato sauce with sliced green peppers and onions, cooking on an outdoor stovetop.

In that same pan, toss in your sliced peppers and onions. Let them sauté for five to seven minutes, stirring occasionally, until they soften and start to caramelize. Add the minced garlic and cook it for another minute, just until fragrant. Don’t rush this part - this is where all that flavor builds up.

Now stir in your tomato paste and crushed tomatoes. Add in the salt, pepper, Italian seasoning, sugar, crushed red pepper flakes, and water. Mix everything together and bring it to a gentle simmer. Once it’s bubbling, put the sausages back into the pan and let them finish cooking in that sauce for about twenty to twenty-five minutes.

As it simmers, the sauce will thicken up, and the sausages will soak in all that tomato and garlic flavor. Every few minutes, give it a stir so nothing sticks to the bottom. When it’s done, the sauce should coat the sausage and peppers perfectly.

Serving Tips and Variations

This sausage and peppers recipe is incredibly flexible. You can serve it straight up in a bowl with some crusty bread for dipping, or spoon it over pasta for a heartier meal. It’s also fantastic piled high on a toasted hoagie roll - kind of like a homemade Italian sausage sandwich.

Two open sandwich rolls with a spread, likely butter or oil, are toasting on a tray inside a stainless steel outdoor oven or grill. The oven has a tile base and control knobs visible in the foreground.

If you want to mix things up, you can swap out the sausage type. Sweet Italian sausage keeps it mild and family friendly, while hot Italian sausage adds a kick. Chicken sausage works too if you’re going lighter.

For an extra layer of flavor, try adding a splash of red wine to the sauce while it simmers. It deepens the flavor and gives it a nice richness.

Sausage pieces with bell peppers and onions simmer in a rich tomato sauce, stirred with a wooden spoon in a large pan.

Pro Tips and Recipe Notes

A few small things make a big difference with sausage and peppers. First, take your time browning the sausage. That color on the outside means flavor in the sauce later. Second, don’t skip the sugar - it’s not for sweetness, it just cuts the acidity of the tomatoes so the sauce tastes smooth instead of sharp.

If you’re cooking for a crowd, you can easily double the batch. It scales really well, and you can keep it warm in a slow cooker for serving. It also freezes nicely, so you can make a big batch ahead of time and have easy dinners waiting in the freezer.

Another little trick - if you’re serving it in sandwiches, toast the bread first. The crisp edges hold up better against the sauce, and you won’t end up with a soggy roll halfway through your meal.

Wrap-Up

Sausage and peppers is one of those go-to recipes that feels timeless. It’s simple, satisfying, and full of flavor. Every bite brings that perfect balance of savory sausage, sweet peppers, and rich tomato sauce. Whether you’re cooking it for a weeknight dinner or feeding a crowd, it’s always a hit.

A piece of white bread topped with sausage and peppers pieces, bell peppers, and onions in a rich tomato sauce, served on a wooden surface.

If you’ve never made sausage and peppers before, this is the one to try. It’s easy, forgiving, and tastes like something you’d get at an old-school Italian spot. Once you’ve got the basics down, it’s the kind of recipe you can make your own and come back to again and again.

Other Recipes You'll Love: