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Salsicce con Peperone -- Sausage and Peppers





Olive oil
2 lbs. hot or
mild Italian Sausage
1 md. onion, sliced
2 cloves garlic, minced
2 md. red bell peppers, seeded and sliced
2 md. green bell peppers, seeded and sliced
1 tbsp. basil
Salt and pepper, to taste


If the sausage is in one long piece, like that you will find at an Italian meat shop, coil the sausage and hold it together with skewers. Add water to a fry pan and place sausage in the water. Water should just cover sausage. (Note: do not prick sausage, except for the skewers.)

Cook until boiling. Then lower the heat to a simmer and simmer until all of the redness has left the sausage. You cannot overcook it at this point. Pour off any remaining water. Add just enough olive oil to coat the bottom of the pan. Brown the sausage on both sides. Remove sausage and keep warm.

To the same frying pan add all remaining ingredients and saute the peppers mixture on high until the peppers are beginning to get tender. While peppers are being sauteed, cut sausage into link size portions. Add to pan. Mix together. Cover and cook on medium to low heat for about 20 minutes.

Author's Comments

This is a great one dish meal and is the recipe my father used. He did a great share of the cooking, especially at holidays, at our home. It is also the recipe he got from his mother, my grandmother or Nonna. To really make this a complete one dish meat, try parboiling some potatoes, cut into large dices, then brown them in the olive oil before you add the peppers and other ingredients. The potatoes really compliment the dish.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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