Salsiccia e Peperoni (Italian Sausage with Peppers and Onions)

Salsiccia e peperoni brings together browned Italian pork sausages, sweet red peppers and softened onion in the kind of pan sauce that suits straightforward, generous cooking. The sausages give the dish its savoury depth, while the peppers collapse into glossy strips and the onion rounds out the sweetness. A little tomato purée adds body, and white wine lifts the browned juices from the pan so the sauce clings rather than feels heavy. Serve it straight from the frying pan with crusty bread for mopping, or spoon it over polenta for a fuller dinner.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian home cooking
Cooking style One-pot cooking • Make-ahead friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Deep pan flavour: Browning the sausages first leaves savoury bits in the pan, which are loosened by the wine and folded back into the sauce.
  • Balanced sauce: Tomato purée and white wine add tang and depth without overpowering the sweetness of the peppers and onions.
  • Simple skillet method: The sausages, vegetables and sauce all cook in one pan, keeping the method practical while building flavour at each stage.

Get the most out of this recipe

Ingredient notes

  • Choose good sausages: The sausage provides most of the seasoning and savoury depth, so use a well-seasoned Italian pork sausage rather than a very lean or bland one.
  • Slice evenly: Cut the peppers and onions into similar-sized slices so they soften at the same pace and fold neatly through the sauce.
  • Check the wine note: If the sauce tastes sharp after adding the wine, let it simmer a little longer until the acidity softens.

Common mistakes

  • Do not rush the vegetables: After browning the sausages, reduce the heat before adding the peppers and onions so they soften without catching.
  • Avoid a watery finish: If the sauce looks loose, uncover the pan briefly at the end so it reduces and turns glossy.
  • Cook sausages through: The sausages should be fully cooked and the sauce piping hot before serving, especially when cooking for young children or vulnerable diners.

Make-ahead tips

  • Make ahead: Cook the dish fully, cool it completely, then refrigerate in a sealed container for up to 3 days.
  • Freeze after cooking: This freezes well for up to 2 months. Defrost overnight in the fridge before reheating.
  • Reheat gently: Warm in a frying pan with a small splash of water until piping hot, stirring the peppers and onions through the sauce.

Serving ideas

  • Serve with bread: Crusty bread is ideal for mopping up the glossy pepper, onion and wine sauce.
  • Serve with polenta: Soft polenta turns the sausages and peppers into a more substantial dinner.
  • Spoon over the sauce: Serve the sausages with the peppers and onions spooned over the top so every portion gets the pan juices.

Equipment you'll need

Chef’s knife Cutting board Large frying pan Tongs Wooden spoon
Ingredients
Instructions
Print
  1. Heat the olive oil in a large frying pan over medium-high heat. Add the sausages and brown well all over, turning with tongs, for 6 to 8 minutes. Transfer to a plate.
  2. Reduce the heat to medium. Slice the onion and peppers, then add them to the pan and cook, stirring, until softened and starting to turn glossy, 10 to 12 minutes. If the pan looks dry, add a small splash of water and scrape up any browned bits.
  3. Stir in the tomato purée and cook for 1 minute to take the raw edge off. Pour in the white wine and stir well to loosen the pan. Let it bubble for 2 minutes.
  4. Return the sausages to the pan, along with any resting juices. Cover loosely and simmer gently until the sausages are cooked through and the peppers are very tender, 12 to 15 minutes. Uncover for the last 2 to 3 minutes if you want the sauce a little thicker and glossier.
  5. Taste and adjust the balance by simmering a minute longer if the wine tastes sharp. Serve straight from the pan, spooning the peppers and onions over the sausages.

Made this recipe? Rate it — a comment is optional.

Recipe notes

Serving suggestions

This recipe pairs well with:

Crusty bread Polenta

Tips

  • For the glossiest finish, keep the simmer gentle so the peppers soften without drying out, and scrape the pan well when you add the wine.
  • If you are serving with bread or polenta, let the sauce reduce uncovered for a couple of minutes so it clings to the sausages.
  • If you are pregnant, elderly, immunocompromised, or serving young children, ensure the sausages are cooked through and the sauce is simmered until piping hot.

Substitutions

  • Replace White wine with Dry white wine for a crisper, less fruity sauce.
  • Use concentrated tomato paste from a small tin or tube in the stated amount. This is the same product as the tomato purée specified here.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a frying pan with a splash of water until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.

Ratings & reviews

Liked this recipe? Share your feedback to support our cooking community.

Tried this recipe?

Choose 1–5 stars. A comment is optional.

If you leave a comment, use 10–500 characters.

Stay inspired

Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.

Pinterest
Salsiccia e Peperoni (Italian Sausage with Peppers and Onions)
Image by JustRecipes
Pinterest

Recipe overview

  • Servings: 3 servings
  • Total time: 45min (30min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Sulphur dioxide & sulphites
Beginner friendly With serving suggestions One pot Freezer friendly Kid friendly
Pinterest Signal WhatsApp

Plan your meals and get a complete grocery list automatically.

Add to meal planner

Equipment you'll need

Chef’s knife Cutting board Large frying pan Tongs Wooden spoon
Advertisement

Recommended tools for this recipe

Best overall

Misen 8-Inch Chef Knife

Sharp modern chef knife
  • AUS-10 steel
  • Balanced design
  • Less traditional feel

Got ingredients left?

Find recipes using ingredients from this recipe or what you already have at home.

Find recipes with these ingredients →

More variations

View all

More from this course

View all

Cook with these ingredients

Extra virgin olive oil

1 cup ≈ 240 ml
Convert ingredient→

White wine

1 cup ≈ 240 ml
Convert ingredient→

More with similar ingredients

View all

You might also like

Make this recipe easier next time

Advertisement

These tools help you get better results with less effort.

Best overall

Misen 8-Inch Chef Knife

Sharp modern chef knife
  • AUS-10 steel
  • Balanced design
  • Less traditional feel
Best value

Titanium & PP Double-Sided Cutting Board

Easy-clean double-sided board
  • Separate surfaces for meat and produce
  • Resists odors and stains
  • Harder on knife edges than wood or plastic
Top quality

All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch

Premium nonstick performance
  • Top-tier build quality
  • Excellent heat distribution
  • Expensive
Best overall

OXO Good Grips 2-Piece Cutting Board Set

Practical everyday board set
  • Two useful sizes with reversible cutting surfaces
  • Dishwasher safe and easy to clean
  • Plastic surfaces will show knife marks over time

Browse alphabetically

Looking for a specific recipe? Choose a letter below to jump directly to recipes starting with that letter or number.

Explore the Recipe Index

Enjoy cooking with JustRecipes?

Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.

Add JustRecipes to Google

Every recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.