Spicy Sausage & Pepper Skillet

Sausage and peppers trace back to Italian-American street fairs and weeknight tables, where browned links meet sweet peppers in one pan. This skillet leans on hot and sweet Italian sausage with a mix of bell and poblano peppers simmered in crushed tomatoes.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 510 cal
• 28g protein
• 22g carbs
• 35g fat
• 4g fiber

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Ingredients

• 1 lb hot Italian sausage links
• 1/2 lb sweet Italian sausage links
• 2 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 poblano pepper
• 1 large yellow onion
• 4 garlic cloves
• 1 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil or parsley
• for serving crusty bread or cooked polenta

Instructions

1. 1Slice all the sausage links into 1/2-inch coins on a slight diagonal. Core and seed the bell peppers and poblano, then cut them into thick strips about 1/2 inch wide. Halve and slice the onion into wedges; smash and roughly chop the garlic.
2. 2Heat a large 12-inch skillet over medium-high heat. Add the olive oil, then the sausage pieces in a single layer. Cook 6 to 8 minutes, turning occasionally, until deeply browned on both sides and cooked through. Transfer sausage to a plate, leaving the flavorful fat in the pan.
3. 3Add the onion wedges to the hot skillet and cook 3 minutes until they begin to soften and pick up browned bits. Add all the pepper strips and cook, stirring every minute or so, for 7 to 9 minutes until the peppers are blistered, slightly charred at the edges, and tender-crisp.
4. 4Stir in the garlic, oregano, and red pepper flakes; cook 45 seconds until the garlic is fragrant but not burned.
5. 5Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pan to loosen any fond. Season with salt and black pepper. Bring the sauce to a lively simmer.
6. 6Return the browned sausage to the skillet and nestle the pieces into the peppers and sauce. Reduce heat to medium-low and simmer uncovered 8 to 10 minutes so the sauce thickens slightly and coats everything glossy.
7. 7Taste and adjust seasoning; the dish should balance sweet peppers, spicy sausage heat, and bright tomato.
8. 8Scatter chopped basil or parsley over the top. Serve straight from the skillet with crusty bread for sopping or over creamy polenta for a cozy dinner plate.