The Best Sausage and Peppers

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This Sausage & Peppers recipe is by the far the best I’ve ever had!

The Best Sausage and Peppers - it is a keeper

I absolutely love Sausage and Peppers.  When I was a little girl, my family used to have a stand at our local La Festa Italiana.

I can remember spending my entire Labor Day weekend there watching my grandparents, uncles and aunts making hundreds of pounds of sausage and frying up big batches of peppers and onions.

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Peppers and onions cooking is one of my all-time favorite smells.

It was one of my favorite things to eat — even as a little kid.

The Best Sausage and Peppers - it is a keeper

Sadly, my grandparents passed away when I was young and I was never able to get their recipe.

However, my sister’s father-in-law makes a killer Sausage and Peppers.  I will dare to even call it the BEST Sausage and Peppers recipe.

It’s very easy to make and is overflowing with incredible flavor.

You can serve it on hard rolls or over linguine like in this for Linguine with Sausage and Peppers recipe or with risotto as in this Creamy Risotto with Sausage and Peppers recipe.  Or you can just eat it plain.  It’s incredible no matter how you serve it.

This recipe freezes really well so I always double or triple the recipe and stash some in the freezer for a quick dinner.

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The BEST Sausage & Peppers

The Best Sausage and Peppers - it is a keeper
5 from 2 votes

The BEST Sausage & Peppers

Yield: 6 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
This Sausage & Peppers recipe is by the far the best I’ve ever had!
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  • 1 ring of hot Italian sausage
  • 1 ring of sweet Italian sausage
  • 1 tablespoon extra virgin olive oil
  • 6 bell peppers, sliced (I use assorted colors)
  • 2 large onions, sliced
  • 8 cloves of garlic, thinly sliced
  • 3 28 oz cans of crushed tomatoes
  • 2 tablespoons dried oregano
  • 2 leaves bay
  • Salt and pepper to taste
  • ½ cup parmesan cheese, grated


  • Cut sausage into 2 inch chunks.
  • Heat olive oil in a large skillet.
  • Brown sausage over medium high heat. You may have to do this multiple batches to avoid over-crowding the pan.
  • Remove sausage from skillet and add peppers and onions.
  • Saute until cooked through and slightly charred.
  • During the last 2 minutes of cooking, add garlic.
  • Transfer sausage, peppers, onions and garlic to a stock pot.
  • Add crushed tomatoes, oregano, bay leaves, salt and pepper.
  • Simmer for 30 minutes or until sauce has thickened slightly.
  • Stir in parmesan cheese and simmer for 10 minutes more.

Estimated Nutritional Information

Calories: 264kcal | Carbohydrates: 24g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 562mg | Potassium: 862mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4146IU | Vitamin C: 170mg | Calcium: 204mg | Iron: 4mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to
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Course: Main Dish
Cuisine: American

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