📝 About This Recipe
Transport your taste buds to the bustling street festivals of Little Italy with this quintessential Italian-American classic. Featuring juicy, charred sausages nestled in a bed of slow-melted bell peppers and sweet onions, this dish strikes the perfect balance between savory, sweet, and tangy. Whether served in a crusty roll or on a platter, it’s a soul-warming comfort food that celebrates simple ingredients and bold, rustic flavors.
🥗 Ingredients
The Sausages
- 3 pieces Sweet Italian Sausage Links (high-quality pork sausage)
- 3 pieces Hot Italian Sausage Links (for a balanced kick of heat)
- 2 tablespoons Extra Virgin Olive Oil (divided)
The Aromatics and Vegetables
- 2 large Red Bell Pepper (seeded and sliced into 1/2-inch strips)
- 1 large Yellow Bell Pepper (seeded and sliced into 1/2-inch strips)
- 1 large Green Bell Pepper (seeded and sliced into 1/2-inch strips)
- 2 medium Yellow Onion (halved and sliced into thick wedges)
- 4 cloves Fresh Garlic (thinly sliced)
Seasoning and Sauce
- 1 teaspoon Dried Oregano (Sicilian or Greek variety preferred)
- 1/2 teaspoon Red Pepper Flakes (adjust to taste)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/3 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Tomato Paste (for depth and richness)
- 1 tablespoon Red Wine Vinegar (to brighten the flavors)
For Serving
- 4-6 pieces Hoagie or Italian Rolls (crusty on the outside, soft inside)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- 4-6 slices Provolone Cheese (optional, for melting)
👨🍳 Instructions
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1
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat.
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2
Add the sausage links to the pan. Sear them for 4-5 minutes per side until they are deeply browned and caramelized. They don't need to be fully cooked through yet.
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3
Remove the sausages from the pan and set them aside on a plate. Leave the rendered fat in the pan for extra flavor.
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4
Reduce the heat to medium. Add the remaining tablespoon of olive oil if the pan looks dry. Toss in the sliced onions and peppers.
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5
Sauté the vegetables for about 8-10 minutes, stirring occasionally. You want them to soften and develop slightly charred edges.
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6
Create a small well in the center of the vegetables and add the sliced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.
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7
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and coat the vegetables.
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8
Deglaze the pan with the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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9
Slice the browned sausages into 1-inch thick rounds on a bias (diagonally) and return them to the pan along with any accumulated juices.
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10
Stir in the red wine vinegar, salt, and black pepper. Cover the pan and simmer on low for 5-7 minutes until the sausages are cooked through and the peppers are silky.
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11
While the mixture simmers, slice your rolls lengthwise and toast them lightly under a broiler or in a separate pan with a little butter.
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12
If using cheese, lay a slice of provolone inside each roll before adding the hot sausage and pepper mixture so it melts instantly.
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13
Heaping a generous portion of the sausage and pepper mixture into each roll, garnish with fresh parsley, and serve immediately.
💡 Chef's Tips
Don't rush the onions and peppers; the slow caramelization is what provides the natural sweetness that defines this dish. Always use a mix of sweet and hot sausages to provide a complex flavor profile that isn't one-dimensional. If you prefer a 'saucier' version, add a half cup of crushed tomatoes or marinara sauce during the simmering stage. Slicing the sausages on a bias not only looks professional but also provides more surface area to soak up the juices. For an authentic touch, use a splash of the pickling liquid from a jar of pepperoncini instead of red wine vinegar.
🍽️ Serving Suggestions
Serve with a side of crispy garlic parmesan fries or potato chips. Pair with a cold Italian lager or a crisp, acidic white wine like Vermentino. A simple arugula salad with lemon vinaigrette helps cut through the richness of the pork. For a low-carb option, serve the mixture over creamy polenta or riced cauliflower. Offer extra pickled cherry peppers on the side for those who want an extra vinegar punch.