Description
Discover simple Sausage Dinner Recipes for busy nights. Mama Tessa shares her family’s favorite, comforting sausage dishes with personal stories.
Ingredients
Scale
- Main Stars:
- 1 lb Italian sausage (mild or hot, or a mix)
- 3 bell peppers (various colors), roughly chopped
- 1 large onion (yellow or red), roughly chopped
- Flavor Boosters:
- 4–6 cloves garlic, minced
- 2 tbsp olive oil, plus more for drizzling
- 1.5 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh Add-ins:
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, roughly torn
- Finishing Touches:
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Veggies Like a Pro (or a Real Person):: First things first, get those bell peppers and onion chopped into roughly 1-inch pieces. Don’t stress too much about perfection; this isn’t a cooking show! Mince your garlic too. I usually do this while the oven preheats, and honestly, sometimes I forget and rush it, but it still works out. The kitchen starts to smell like promise, you know?
- Brown the Sausage for Flavor:: Heat a large, oven-safe skillet (cast iron is my favorite for this, it just holds heat so well) over medium-high heat. Add a tablespoon of olive oil. Remove the sausage from its casings and crumble it into the hot pan. Brown it really well, breaking it up with a spoon. This is where the magic starts! I always try to get some good crispy bits, even if it means sacrificing some of my crumbling efforts. Drain off any excess fat, which I sometimes forget, and then it’s a bit greasy, oops!
- Add the Veggies and Seasonings:: Once the sausage is browned, toss in your chopped bell peppers, onion, and minced garlic. Drizzle with a little more olive oil, then sprinkle generously with Italian seasoning, crushed red pepper flakes (if you’re using them), salt, and pepper. Give it all a good stir to coat everything. The aroma at this point is just incredible – savory sausage mingling with sweet peppers, it’s a preview of the deliciousness to come.
- Roast Until Tender and Caramelized:: Pop that skillet into your preheated oven at 400°F (200°C) for about 20-25 minutes. You’re looking for the veggies to soften and get those lovely, slightly charred edges. I usually give it a stir halfway through, mostly because I’m impatient and love watching the colors develop. Don’t be afraid of a little browning, that’s where the flavor lives!
- Stir in the Freshness:: Pull the skillet out of the oven. Now, stir in your halved cherry tomatoes and fresh basil. The heat from the pan will gently warm the tomatoes, making them just burst slightly, and the basil will wilt beautifully. This step adds a burst of fresh flavor and a little bit of that ‘sauce’ element. It’s truly a game-changer, giving the dish a vibrant lift.
- Serve It Up Warm and Cheesy:: Transfer your gorgeous sausage and pepper medley to serving plates or bowls. Shower it with a generous amount of freshly grated Parmesan cheese and a sprinkle of fresh parsley. It should look vibrant, smell absolutely divine, and taste like pure comfort. I sometimes serve it straight from the skillet, because honestly, fewer dishes to wash is always a win in my book!