Ina Garten Sausage And Peppers Recipe

Ina Garten Sausage And Peppers is a classic Italian-American main course featuring juicy pork sausages and sweet bell peppers. This one-pan meal uses red wine vinegar and tomato paste to create a bright, tangy sauce that coats every bite.

If you do nothing else, brown the sausages thoroughly before they go into the sauce. That’s the difference between a grey, rubbery sausage and one with a deep, savoury crust. I used to rush this part, but taking the extra five minutes to get a dark golden colour completely changes the flavour of the oil you use for the onions.

The peppers need to be sliced into thick strips so they don’t vanish into the tomatoes during the long simmer. I found that using a mix of red and yellow peppers gives the best natural sweetness to balance the acidity of the vinegar. This is a great Friday night dinner when you want something that tastes like you spent hours in the kitchen but actually comes together in one skillet.

Ina Garten Sausage And Peppers Ingredients

• 900g (2lb) Italian sausages (sweet or spicy)
• 2 tbsp olive oil
• 2 red bell peppers, deseeded and sliced into strips
• 2 yellow bell peppers, deseeded and sliced into strips
• 2 large yellow onions, halved and sliced
• 3 cloves garlic, minced
• 800g (28oz) tin crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp fresh basil, chopped

How To Make Ina Garten Sausage And Peppers

1. Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet or heavy-based pan over medium heat. Add the sausages and cook for 5 to 7 minutes, turning them frequently until they are browned on all sides. Remove them from the pan and set them aside on a plate.
2. Sauté the vegetables: Add the remaining tablespoon of olive oil to the same skillet. Add the sliced peppers and onions and cook for 7 to 10 minutes until they are soft and the onions are see-through. Stir in the minced garlic and cook for 1 minute until you can smell it.
3. Build the sauce: Pour in the crushed tomatoes, tomato paste, red wine vinegar, oregano, salt, and pepper. Stir the mixture well and let it simmer for 5 minutes, scraping up any browned bits from the bottom of the pan.
4. Combine sausage and sauce: Place the browned sausages back into the skillet, tucking them deep into the sauce and vegetables. Cover the pan with a lid and simmer for 20 to 25 minutes until the sausages are cooked through and the sauce has thickened.
5. Finish and serve: Remove the lid and stir in the fresh basil. Serve the dish immediately while hot, either on its own or with your chosen side.

Recipe Tips

• Prick the sausages. Use a fork to poke a couple of small holes in each sausage before browning to prevent the skins from bursting in the pan.
• Deglaze the pan. Make sure you scrape the bottom of the skillet when adding the tomatoes to release the caramelised meat juices into the sauce.
• Balance the heat. If you are using spicy sausages, you can add a pinch of sugar to the sauce to mellow out the vinegar and spice.
• Check for doneness. Use a meat thermometer to ensure the centre of the sausages reaches 75°C (167°F) before serving.
• Prep ahead. You can slice the onions and peppers the day before and keep them in a sealed bag to make the cooking process even faster.
• Use a wide pan. A wide, shallow skillet works better than a deep pot because it allows the sauce to reduce and thicken properly.

What To Serve With Sausage And Peppers

This dish is best served inside crusty Italian sandwich rolls or hoagie buns to soak up the tomato juices. For a more formal dinner, spoon the sausages and peppers over a bed of creamy polenta or buttery mashed potatoes.

You can also toss the sauce with chunky pasta shapes like rigatoni or penne. If you want something lighter, a simple green salad with a sharp lemon vinaigrette cuts through the richness of the pork.

How To Store Sausage And Peppers

Fridge

Place the cooled sausages and sauce in an airtight container. Keep them in the fridge for up to 4 days. The flavour often improves after the first night as the spices meld.

Reheat

The best way to reheat is in a covered skillet over medium-low heat for 10 minutes until the sausages are hot in the middle. You can use a microwave for 2 to 3 minutes, but the pepper skins can become slightly tough.

Freeze

Transfer the cooled mixture to a freezer-safe bag or container and freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.

Ina Garten Sausage And Peppers Nutrition Facts

Per serving (1 of 6):

• Calories: 420
• Protein: 22g
• Fat: 32g
• Carbohydrates: 14g
• Sugar: 7g
• Sodium: 950mg

Estimated. May vary based on ingredients and cooking methods.

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