Ingredients
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1½–2 lbs Italian sausage (sweet or hot)
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2–3 bell peppers (mix of red, green, yellow), sliced
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1 large onion, sliced
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3 cloves garlic, minced
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1 can (14–15 oz) diced tomatoes (optional but traditional)
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2 tbsp olive oil
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1 tsp Italian seasoning
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½ tsp dried oregano
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Salt & black pepper to taste
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Fresh basil or parsley (optional)
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Crushed red pepper flakes (optional)
Instructions
1. Brown the Sausage
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Add sausages and brown on all sides (about 6–8 minutes).
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Remove from pan and set aside (they’ll finish cooking later).
2. Cook the Veggies
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In the same pan, add remaining olive oil.
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Add onions and peppers. Cook 5–7 minutes until softened.
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Stir in garlic and cook 30 seconds until fragrant.
3. Build the Sauce
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Add diced tomatoes (with juice), Italian seasoning, oregano, salt, pepper, and red pepper flakes if using.
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Stir well.
4. Simmer Together
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Return sausages to the pan.
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Cover and simmer on low for 15–20 minutes, until sausages are fully cooked (internal temp 160°F/71°C).
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If desired, uncover for the last 5 minutes to thicken the sauce.
5. Serve
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Sprinkle with fresh basil or parsley.
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Serve:
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On toasted hoagie rolls 🥖
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Over pasta 🍝
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With crusty bread
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Or as-is for a low-carb option
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