Total Time
Prep 4 mins
Cook 20 mins

This is a quick and versatile recipe that is one of DH's favorites. I like it because it makes enough for two dinners and a lunch for the two of us. I like to serve it over polenta, but pasta or rice are great, too. It's happy in a slow cooker as well.

Ingredients Nutrition


  1. Brown the sausage in a large skillet.
  2. Add onions and saute for ~2 min.
  3. Add peppers and garlic and saute 1 min.
  4. Add the tomatoes with their water, fill the can with water and add that too.
  5. Add Italian seasoning and salt and pepper to taste.
  6. Simmer uncovered until the sausage is cooked through (I usually cut them into thirds to speed cooking time and ease serving).
Most Helpful

This was made using a combination of yellow and red peppers and only 4 Italian sausages. The sausages were cut into thirds. This made 2 great meals for DH and I. The first night we had this on top of cooked gluten free spaghetti. The last meal was served in toasted buns. The only thing I would change is to either use hot sausage or to add some red pepper flakes to add some zip. Made for PAC Spring 2012.

PaulaG April 02, 2013