Skillet Sausage and Peppers
Italian sausage and peppers simmered in a savory tomato skillet—subway-shop classic turned easy USA dinner. Fresh sausage cooks to a food-safe 160°F; pile into rolls or serve over polenta.
🛒Ingredients
- 1 1/2 pounds Italian sausage links (sweet or hot)
- 1 tablespoon oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Hoagie rolls or cooked polenta for serving
- Optional: sliced provolone
🔧Kitchen Tools Needed
- Large skillet with lid
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Heat oil in a large skillet over medium. Brown sausage links on all sides, 6–8 minutes (they will finish cooking in the sauce). Transfer to a plate; slice into thick coins if desired, or leave whole.
- 2
In the same skillet, cook peppers and onion 6–8 minutes until softened and lightly charred. Add garlic 30 seconds.
- 3
Stir in tomatoes, Italian seasoning, salt, pepper, and flakes. Nestle sausage back in. Simmer covered 10–12 minutes until sausage reaches 160°F and sauce thickens slightly.
- 4
Serve on toasted rolls with provolone melted under the broiler if desired, or over polenta.
- 5
Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Chicken sausage?
Works—cook to 165°F.
Pre-cooked smoked sausage?
Brown briefly then simmer until steaming hot throughout.
More sauce?
Add a splash of broth or another half-can of tomatoes.
Food safety?
Fresh pork/beef sausage to 160°F; poultry sausage to 165°F. Leftovers to 165°F.
