| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Instructions
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 365 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 19 g |
| Cholesterol | 57 mg |
| Sodium | 739 mg |
Reviews
Can you serve this over pasta if you make more of of the sauce?
Fun recipe. BUT I HATE NOT BEUING ABLE TO PRINT DIRECTLY WITHOUT HAVING TO DOWNLOAD OTHER APPS!!! Not like other recipe sites, where you can nicely print from your laptop.
I made mostly as is, so very delicious!!! At the end, I add some provolone cheese and covered with a lid until melty, so good!!
I smoked the sausages at 350 on the pellet grill then used my 15″ cast iron pan to finish this all on the grill. Hands down best I’ve ever had!
Everybody, including my kids loved this recipe! Excellent will definitely make it again.
Question has anybody modified the recipe to bake it in the oven?
Question has anybody modified the recipe to bake it in the oven?
I have been making sausage and peppers for years, I saw this recipe and had to try it. It had so much flavor than mine did not have, made it as written but as the advice of another reviewer I drained the tomatoes before adding, and I did add a tablespoon of extra tomato paste to thicken the sauce. Excellent recipe and will make again.
I’ve eaten quite a few different versions of Sausage, Peppers & Onions growing up and eventually making various versions for my own family. Well, I made this recipe tonight and I am truly blown away! It was outstanding! So flavorful and, not overpowering with the tomato version and simply seasoned deliciously! I didn’t have Marsala on hand, so I did use Sherry instead, but nonetheless, it is my far the best Sausage, Peppers & Onions that I have ever tasted! Thanks, Giada for sharing this wonderful recipe.
Love this recipe. I’ve made it many times but I’ve never seen an onion brown in five minutes.
It’s been one of our favorite meals for years that we learned from Giada. Delicious!
Delicious and family satisfying. This is a one skillet meal that everyone at the table enjoyed. Definitely will prepare this again!