Skillet Italian Sausage, Peppers and Onions. Salty Italian sausage sizzled with sweet bell peppers, onions and garlic in a red wine sauce is pure comfort Served over pasta, polenta, potatoes or on a warm crusty rolls, its our favorite simple, scrumptious meal. Simple and rustic as it looks, sausage and peppers is one of our favorite ever comfort foods. The sweet, strong garlicky aroma, the sound of the spattering oil as it cooks, and the heat of the pan warming your hands as you heap scoopfuls onto your plate. Italian Sausage And Peppers With PastaI love everything about this mouthwatering meal. It tastes like home to me. I dont remember eating it much as a kid, probably because I didnt appreciate the gorgeous colors and finger licking good flavors as much as I appreciated frozen fish sticks. But, as an adult when did that happen, Ive come to really crave wholesome, hearty home cooking. With a little Mediterranean inspired flair, of course Ugh, I want Cant you almost hear the peppers crackling in the panMy Mom made these often when I was growing up and I have always loved them I think this is the most authentic and traditional way to make these. Traditional Sausage. Hot Italian Sausage 5lbs pork 1cup cold red wine 1cup chopped fresh parsley 5tsp salt 1tbsp garlic powder or4 to 5 garlic cloves, minced 1tbsp fresh ground pepper. Looking for the best Italian Sausage recipes Get recipes like Sausage Rolls, Mint Ricotta Stuffed Shells and Italian Sausage and Cabbage Stew from Simply Recipes. Perfectly cooked sausages, with a sweetandsour topping. Dinner on the table in about 30 minutes with this flavor packed grilled recipe. Directions 1. Saute sausage and onion until browned. Add garlic and saute for 3 minutes. Stir in tomatoes and Italian seasoning, simmer for 5 minutes. Stir in. And, while were on the topic of good cooking sounds is there anything better than the gentle shwooosh of wine hitting a hot pan full of sweet salty goodness THE best. Heres a secret, though I use cooking wine. When Im just cooking for myself and Mr. Is It Done Yet, it hardly makes sense for me to pop open a full bottle of red. I typically only need a splash, and then after I pour a glass of course, the wine sits on the counter. Forgotten. Gone sour. A tragedy, for sure. So I use Holland House Red Cooking Wine, a longtime favorite and delicious addition to my sauces, soups, stews and roasts. It has the same smooth, mellow taste as my favorite reds, with a rich Burgundy aroma that compliments any comfort food that calls for red wine. Holland House has a huge variety of cooking wines, too whites, sherry, Marsala, sake. Italian Sausage And Peppers In SauceI use them all My favorite thing about sausage and peppers has to be the variety of ways you can serve it Heaped on warm, soft hoagie rolls or on top of pasta, it totally hits the spot for a scrumptious, belly filling meal. The tangy pan sauce adds an incredibly rich flavor to the pasta, especiallyWe also love it with roasted potatoes and creamy polenta, or just as it is. Sausage and peppers makes a luscious low carb meal on its own, with a leafy green salad for the side. Cook up this colorful, hearty and wholesome meal tonight. You will be so glad you did, and so will everyone whos lucky enough to enjoy it with you Craving more Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries Print Recipe. Yield Makes about 4 servings. Ingredients 2 Tablespoons olive oil. Italian sausage links. Holland House Red Cooking Wine. Crescent Roll Bacon Cheese. Italian seasoning. For serving, optional Warm hoagie rolls, halved. Cooked pasta, polenta or potatoes. Directions Poke each sausage a few times with a paring knife or fork this helps release steam as they cook. In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 5 minutes, turning occasionally to gently brown on all sides. They should not be fully cooked. Once browned, remove sausages to a plate. Set aside. Increase heat to high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly blackened, stirring often. Add garlic and cook for 1 more minute. Add red wine, scraping bottom of pan with a wooden spoon to release blackened bits. Simmer wine until reduced by half. Add Italian seasoning and crushed red pepper flakes. Stir well to combine. Add sausages. Bring to a simmer then reduce the heat to low. Cover and simmer until peppers are soft and sausages are cooked through, about 1. Enjoy TIPSIf the oil crackles and sizzles too much while sausages cook, reduce heat slightly. Store the cooked mixture in your refrigerator for about 3 days. Serve over pasta, polenta, potatoes, or on top of warm hoagie rolls. You can substitute your favorite red wine for the cooking wine. Disclosure This is a recipe created for Holland House Cooking Wines and Vinegars. I was compensated for my time but all opinions are my own.