Italian Sausage and Peppers

You can’t beat this classic Italian sausage and peppers dish. Serve over creamy polenta, with your favorite pasta, or on hoagie rolls. The possibilities are endless!

sausages and peppers in cast iron skillet
  • prep time


  • cook time

    2hr 20min

  • rest time


  • total time

    2hr 40min

  • Serving size 8

  • Category Title Dinner

  • cuisine type italian

recipe by: delallo


  • 2 (28-ounce) cans DeLallo Imported San Marzano Tomatoes
  • 1 tablespoon granulated garlic
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon rosemary
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 green peppers, sliced
  • 2 yellow peppers, sliced
  • 1 large onion, sliced
  • 5 garlic cloves, peeled and left whole
  • 2 lbs. Italian sausage, cut into 8 links


  • Heat oven to 375°F.
  • Use a blender or immersion blender to puree the tomatoes. Place in a large bowl and stir in granulated garlic, basil, oregano, rosemary, salt, and pepper.
  • Heat oil in a large cast iron or oven-safe skillet. Adde the peppers, onions, and garlic. Cook until soft, about 8-10 minutes.
  • Line the sausages in the skillet over the cooked vegetables.
  • Pour sauce over the sausage mixture. Cover and bake in oven for 1 hour.
  • Remove the lid and stir ingredients. Cover and bake for 1 more hour. Then remove the lid and bake uncovered for 10 minutes.
  • Remove the pan from the oven and let it stand for 10 minutes before serving.

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