Sausage and Peppers is an easy weeknight dinner or the perfect game day meal. This recipe comes together with simple ingredients and is done in under 30 minutes!
My family’s go to fall back meal is what we affectionally refer to as “pasta and sausages.” Its basically just sausages that are pan fried and then finish cooking in spaghetti sauce. We cut them up and serve them over pasta. It’s a hit every single time.
We are expanding on that recipe a little, making some spaghetti sauce right in the pan, and adding in a nice helping of vegetables. This delicious dinner recipe is perfect right out of the pan if you are eating low carb. Otherwise it is fantastic in a bun, and of course over pasta.
I have made the sausage and peppers once before and going to make them again this weekend, They are delicious. Thanks for the great recipes.
How to Make Sausage and Peppers
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Cook the vegetables. In a large skillet over medium heat, add olive oil, and sauté the vegetables until they become tender, about 5 to 7 minutes.
- Pan fry the sausages. Push the vegetables off to the side. Add in the sausages and brown them for about 2 minutes on each side. They do not need to cook all the way through.
- Make the sauce. Stir in crushed tomatoes. Season it with oregano, basil, and sugar. Bring the sauce to a simmer. Let it cook for 15 minutes. This will allow the flavors to combine, the sauce to thicken, and the peppers to finish cooking.
Adding Sugar to Tomato Sauce
I have a handful of recipes that use canned tomatoes, and I add a small bit of sugar to each of them. This inevitably confuses some people, and even angers others. It is simply for balance.
Think of this recipe as a scale. The canned tomatoes are on one side adding acidity, and when cooked, sometimes bitterness. That side of the scale is weighed down. When we add sugar to the other side, the scale is now even. We didn’t add so much sugar that that side is weighed down, just enough to balance the scale.
The recipe then becomes neither acidic nor sweet. If you are concerned about the amount of sugar and/or carbs this brings to the recipe, please consider that it is 1 1/2 teaspoons of sugar for the whole recipe. That is 1.3 grams of sugar per serving or 1 gram of carbohydrates.
Keto Sausage and Peppers
This is a fantastic Keto recipe. With the sausage, vegetables, and homemade tomato sauce, this is a home-run. You likely will want to leave out the sugar and replace with with some finely grated carrot that you can add when you toss in the tomato sauce.
It is likely you are also going to want to skip the pasta or the hoagie roll. Instead, I suggest serving this over some spaghetti squash.
Making this Gluten Free
This is an easy recipe to make gluten free. There are so many great gluten free noodles on the market these days. I highly recommend boiling some of those and serving this over that.
What to Serve with Sausage and Peppers
As mentioned elsewhere, this is great served a number of different ways.
- Dice it all up and serve it over pasta.
- Pop the sausage on a hoagie roll, and top with sauce, peppers, and onions. You could even add some cheese and throw it under the broiler.
- Instead of pasta, top spaghetti squash with it.
- Make some sweet potatoes, dice the sausage and the peppers and put it over the cooked potatoes.
Sausage and Peppers
- 2 tablespoons olive oil
- 1 medium green bell pepper cut into slices
- 1 medium red bell pepper cut into slices
- 1 small yellow onion cut into slices
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound Italian Sausages (if your family doesn't eat pork, there are great Italian turkey sausages on the market)
- 28 ounces crushed tomatoes
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1 1/2 teaspoons granulated sugar (ready why we add sugar here)
- 5 hoagie rolls for serving
- In a large skillet over medium heat, add the olive oil.
- Once the oil is hot, add in the bell peppers, onion, and garlic. Season with salt and pepper. Cook for 5 to 7 minutes.
- Make room for the sausages and then add them in. Cook for 2 minutes on each side.
- Stir in the crushed tomatoes. Season with oregano, basil, and sugar. Bring to a simmer. Cook for 15 minutes. You should see small bubbles the whole time the sauce is cooking. This cook time will finish cooking the sausages.
- Serve on hoagie rolls.