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Sausage and Peppers Skillet - A Comforting One-Pan Classic

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.5 pounds sausage links (Italian sweet or hot, or chicken/turkey sausage)
  • 3 bell peppers, sliced (mix of red, yellow, and green for color and sweetness)
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1/2 teaspoon smoked paprika (optional, adds depth)
  • Salt and black pepper, to taste
  • 2 tablespoons tomato paste (for richness)
  • 1/3 cup low-sodium chicken broth or water
  • 1 tablespoon red wine vinegar (or balsamic, for brightness)
  • Fresh basil or parsley, chopped, for garnish
  • Crusty rolls, rice, pasta, or polenta for serving (optional)

Method
 

  1. Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage links and cook, turning occasionally, until browned on all sides, about 6–8 minutes. Transfer to a plate. They don’t need to be fully cooked yet.
  2. Cook the onions and peppers: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced onion and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized, 8–10 minutes.
  3. Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, and smoked paprika. Cook until fragrant, about 30 seconds.
  4. Build the sauce: Stir in the tomato paste and cook for 1 minute to caramelize slightly. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  5. Finish the sausage: Return the sausage to the skillet. Reduce heat to medium-low, cover, and simmer 5–8 minutes, or until the sausage is cooked through (internal temperature 160°F for pork or 165°F for poultry).
  6. Add brightness: Uncover and stir in the red wine vinegar. Taste and adjust salt and pepper. If you want a saucier skillet, splash in a bit more broth.
  7. Garnish and serve: Sprinkle with chopped basil or parsley. Serve hot over rice, pasta, or polenta, or tuck into warm rolls for classic sausage-and-pepper sandwiches.