Easy One-Pan Italian Sausage and Peppers

aka The Weeknight Hero Skillet

This is one of those meals I keep coming back to when I want something hearty, colorful, and on the table fast. Italian sausage and peppers is a classic for a reason — sweet bell peppers caramelize against savory sausage, and a splash of crushed tomatoes ties everything together. One pan, thirty-five minutes, zero complaints from anyone at the table.

Ingredients

• 1½ lbs Italian sausage links (sweet or hot, casings on)
• 2 tablespoons extra virgin olive oil
• 3 bell peppers (1 red, 1 yellow, 1 green), sliced into ½-inch strips
• 1 large yellow onion, sliced into half-moons
• 4 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Fresh basil leaves, for garnish

Instructions

1. Brown the sausage. Heat 1 tablespoon of EVOO in a large skillet or cast iron pan over medium-high heat. Add the sausage links and cook, turning occasionally, until browned on all sides — about 6-8 minutes. They don’t need to be cooked through yet. Transfer to a cutting board and slice into ½-inch rounds.
2. Sauté the vegetables. Add the remaining 1 tablespoon of EVOO to the same pan. Toss in the sliced peppers and onion. Cook over medium-high heat for 5-6 minutes, stirring occasionally, until they start to soften and get some color. Add the garlic and cook for 30 seconds until fragrant.
3. Add tomatoes and seasoning. Pour in the crushed tomatoes. Stir in the oregano, dried basil, red pepper flakes, salt, and black pepper. Give everything a good mix.
4. Simmer together. Return the sliced sausage to the pan. Stir to combine, then reduce heat to medium-low. Let it simmer uncovered for 10-12 minutes, stirring once or twice, until the sausage is cooked through (internal temp 165°F) and the sauce has thickened slightly.
5. Serve. Tear fresh basil over the top. Serve straight from the skillet over rice, with crusty bread, or on its own — it’s a complete meal either way.

Tips

• Spice level: Use hot Italian sausage and keep the red pepper flakes for serious heat, or go sweet sausage with no flakes for a milder version.
• Make it a bowl: Serve over cauliflower rice to keep it lower carb, or over polenta for a Southern Italian vibe.
• Leftovers: This gets even better the next day. Store in an airtight container in the fridge for up to 4 days.
• Dairy-free & gluten-free: As written, this recipe is naturally both — no modifications needed.