- Main
- Pork
- Italian
- One pot
- Stovetop
- Kid-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 tbsp
olive oil
1 tbsp in step 1, 1 tbsp in step 3
- 8
sweet Italian sausages (about 2 lb)
- 1/2 cup
water
- 3
bell peppers, mixed red and yellow, stemmed, seeded and cut into 1/2-inch strips
- 1
large onion, halved and sliced 1/4 inch thick
- 3 cloves
garlic, thinly sliced
- 1/2 tsp
red pepper flakes (optional)
- 3 tbsp
red wine vinegar
- 1 tbsp
sugar
- 2 tbsp
tomato paste
salt, to taste
black pepper, to taste
- 2 tbsp
flat-leaf parsley, chopped (optional)
- 1
crusty loaf of bread, sliced or torn, for serving
- Dairy-free
Not checked: crusty loaf of bread.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the sausages and brown them on all sides, turning every few minutes, about 8 minutes total. They do not need to be cooked through yet.
8 min
- 1 tbsp olive oil
- 8 sweet Italian sausages (about 2 lb)
- Step 2
Pour the water into the skillet, cover, and cook until the sausages are firm and cooked through (165°F at the center), 10 to 12 minutes. Move the sausages to a plate and tent loosely with foil to rest while you make the peppers.
12 min, hands-off
- 1/2 cup water
- Step 3
Raise the heat to medium-high and add the remaining 1 tablespoon olive oil to the same skillet with its drippings. Add the peppers and onion with a good pinch of salt and cook, stirring now and then, until softened and lightly browned at the edges, about 10 minutes.
10 min
- 1 tbsp olive oil
- 3 bell peppers, mixed red and yellow
- 1 large onion
- salt
- Step 4
Stir in the garlic, red pepper flakes and tomato paste and cook until fragrant and the paste darkens slightly, about 1 minute.
1 min
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 2 tbsp tomato paste
- Step 5
Add the red wine vinegar and sugar, scraping the bottom of the pan to lift the browned bits. Lower the heat to medium and simmer until the liquid thickens into a glossy sauce that coats the peppers, 3 to 4 minutes. Taste and add salt, black pepper, and a splash more vinegar or a pinch more sugar until it tastes both sweet and sharp.
4 min
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- salt
- black pepper
- Step 6
Nestle the sausages back into the peppers along with any juices from the plate and turn to coat, about 1 minute. Scatter with parsley and serve from the skillet with crusty bread for mopping up the sauce.
1 min
- 2 tbsp flat-leaf parsley
- 1 crusty loaf of bread
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026