Gelatin Free Classic Italian Sausage and Peppers
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Learn more āIngredients
4 servings
- 1 Ā½ lb sweet italian sausage links (about 6 links)
- 2 tbsp olive oil
- 2 large red bell peppers, seeded and sliced into Ā½-inch strips
- 1 large green bell pepper, seeded and sliced into Ā½-inch strips
- 1 large yellow onion, halved and sliced into Ā½-inch half-rings
- 4 garlic cloves, thinly sliced
- Ā½ tsp crushed red pepper flakes
- Ā½ cup dry white wine
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp dried oregano
- Ā½ tsp dried basil
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
For serving
- crusty italian bread or hoagie rolls, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage links in a single layer and sear, turning with tongs every 2ā3 minutes, until deeply browned on all sides, about 8ā10 minutes total. The sausages will not be cooked through at this point. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the fat remaining in the skillet and cook, stirring occasionally, until softened and translucent at the edges, about 5 minutes.
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