Peperonata with sausages

    40 min

    The addition of sausages adds a twist to the classic Italian dish of slow cooked peppers and onion. The longer you simmer, the better it will taste. Serve with mash or pasta for an easy midweek meal.

    1045 people made this

    Serves: 6 

    • 6 sausages
    • 30g butter
    • 1 onion, sliced
    • 1/2 red onion, sliced
    • 4 cloves garlic, finely chopped
    • 1 large red pepper, sliced
    • 1 green pepper, sliced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 4 tablespoons white wine or more if needed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place the sausages in a large frying pan over medium heat and brown on all sides. Remove from frying pan and slice.
    2. Melt butter in the frying pan. Stir in the onion, red onion and garlic; cook for 2 to 3 minutes. Mix in the peppers. Season with basil and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
    3. Return sliced sausages to frying pan with the vegetables. Reduce heat to low, cover and simmer 15 minutes or until sausages are heated through.

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    Reviews in English (1124)


    I think every Italian family makes this dish, with slight variations of course, within their own family traditions. While this is a fairly standard way of making sausage and peppers, my family uses olive oil rather than butter, uses little or no herbs (fresh basil is always nice here), red wine rather than white, and some crushed or diced canned tomatoes, or marinara sauce. Great on Italian rolls or over a sturdy pasta. This is always a treat!  -  25 Jan 2008  (Review from Allrecipes US | Canada)


    I have to thank you for a sensational recipe. This is one of those recipes where if you follow the directions and the ingredient list, it's perfect. I've found on this website, that the simplest recipes many times prove to be the best. I'm not an italian, but DAMN is this a great recipe!!! Very important that you find good italian sausage. Find a good italian deli if you're lucky enough to have one nearby. I used mild sausage with the fennel seed inside--a key seasoning in good italian sausage. One other thing though, I cooked everything in a dutch oven on the stovetop, and under low heat I left it on the stove for about 45 minutes, and found that the extra time further reduced and caramelized the onions and the redpeppers, which makes this dish even better. I served it with a side of pasta with my favorite Barilla pasta sauce. It doesn't get any better than this recipe. Thanks for sharing one of your favorite family recipes and spreading the love.  -  07 Apr 2005  (Review from Allrecipes US | Canada)


    Fabulous! I use beer instead of wine, olive oil instead of butter, and a yellow pepper instead of green. I serve this in rolls and it's a family favorite.  -  07 Jun 2006  (Review from Allrecipes US | Canada)