Recipe

Ultimate Italian Sausage Recipe

Juicy, pan-seared Italian sausage with crisp edges, sweet peppers and onions, and a rich garlic tomato pan sauce you will want to mop up with bread.

By Matt Campbell

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4.9

A cast iron skillet filled with browned Italian sausages, sautéed bell peppers and onions, and a glossy tomato garlic pan sauce

Jump to Recipe

If you have ever bitten into Italian sausage and thought, this is good but it could be louder, this is the recipe. We are talking crisp snap on the outside, juicy inside, and a pan sauce that goes rich and savory without asking you to hunt down anything weird.

The move is simple: brown the sausage hard, then use the same pan to soften peppers and onions until they get sweet. Deglaze with a splash of broth and crushed tomatoes, add garlic and herbs, then let everything simmer together until the sauce tastes like it has been working all day.

Whole Italian sausage links on a cutting board beside sliced bell peppers and onions, ready for the skillet

Why It Works

Crisp edges, not gray sausage: We brown first, then simmer. You get that caramelized flavor and still keep the links juicy.
Built-in sauce: The browned bits and rendered fat turn into a glossy tomato pan sauce that tastes restaurant-level with weeknight effort.
One pan, flexible serving: Pile it into rolls, spoon it over polenta, or toss with pasta. Same skillet, different vibe.
Balanced seasoning: Fennel, garlic, and a pinch of chili wake everything up, and a final hit of vinegar keeps it bright.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store sausage and sauce together in an airtight container for up to 4 days.

Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: Warm gently in a covered skillet over medium-low with a splash of water or broth. Microwaving works, but the skillet brings the sausage back to life.

Leftover idea: Chop everything up and fold into scrambled eggs, or pile onto toasted bread with mozzarella for a 5 minute open-faced sandwich situation.

Common Questions

Do I have to use pork Italian sausage?

No. Turkey or chicken Italian sausage works great. The only difference is you may need an extra tablespoon of olive oil when browning since there is less fat.

Should I use sweet or hot Italian sausage?

Either. For the “ultimate” version, I like half sweet and half hot so you get warmth without overwhelming heat.

How do I know the sausage is cooked through?

Safest answer: use an instant-read thermometer and pull when the thickest link hits 160°F for pork or 165°F for poultry sausage. If you do not have one, slice one link and make sure there is no pink and the juices run clear.

Can I add pasta to make it a full meal?

Yes. Simmer the sauce a little looser, then toss with cooked rigatoni or penne. Add a splash of pasta water to help it cling.

My sauce tastes flat. What should I do?

Add one of these, then taste again: a pinch more salt, a squeeze of lemon, or the tablespoon of vinegar listed in the recipe. Brightness is the cheat code.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (cast iron or stainless steel works best)
Tongs
Chef’s knife and cutting board
Measuring spoons
Instant-read thermometer (optional but helpful)

I used to think sausage and peppers was just “good cookout food.” Then I started treating it like a pan sauce exercise, browning the links until they actually earned their crust, then building a quick tomato gravy right on top of the fond. First time I did it, I ate standing at the stove with a piece of bread in one hand, swiping the pan like it owed me money. That is the energy this recipe brings. Casual, a little messy, and absolutely worth repeating.