Whip up this easy one-pan meal of Italian sausage with peppers and onions in a light tomato sauce when you want big flavor with minimal effort. Serve it over pasta, roasted vegetables, mashed potatoes, or tucked into hoagie rolls — either way, it’s a comforting, ready-in-30-minutes dinner.
One-pan recipes are kitchen heroes — they deliver protein, vegetables, and flavor with minimal cleanup. This skillet version of sausage, peppers, and onions wraps the ingredients in a quick tomato-based sauce that’s perfect for spooning over sides or sopping up with crusty bread.
The sauce is intentionally light: diced tomatoes with a splash of low-sodium chicken broth and Italian seasoning build a bright base without weighing the dish down. If you prefer less sauce, simply drain the tomatoes before adding them to the skillet.
Ingredient Notes
- Italian sausages. Use sweet, mild, or spicy links depending on how much heat you want.
- Onion and peppers. Red onion adds sweetness, but yellow or white onions work fine. Mix bell pepper colors for visual appeal.
- Diced tomatoes and low-sodium chicken broth. The tomatoes provide a sauce while the broth keeps it light.
- Fresh garlic, parsley, and basil. A little garlic and fresh herbs lift the whole dish.
- Pan staples: Italian seasoning, salt, pepper, olive oil, and a bit of butter.
How to Make Skillet Sausage and Peppers
This overview highlights the steps; quantities and the printable recipe are in the recipe card below.
Brown the sausages. Heat olive oil in a large skillet over medium heat. Add whole sausage links and brown them on all sides for a few minutes; they do not need to be fully cooked through yet. Remove to a cutting board and let cool slightly before slicing into 1–2 inch pieces.
Sauté the veggies. In the same skillet, melt the butter and add sliced onions and bell peppers. Cook 1–2 minutes in the pan drippings and butter, then stir in minced garlic and cook 30–60 seconds more until fragrant.
Add broth, tomatoes, and seasonings, then simmer. Pour in the chicken broth and the entire can of diced tomatoes (including juices) along with Italian seasoning, salt, and freshly ground pepper. Scrape the bottom of the pan to release any browned bits — they add flavor — and bring the sauce to a gentle simmer.
Return sliced sausages to the skillet. Nestle the slices among the peppers and onions, cover, and cook for about 5 minutes over a gentle simmer. Uncover and cook an additional 2–3 minutes to slightly reduce the sauce and finish cooking the sausage.
How to know when the sausage is fully cooked?
Because the recipe begins with raw sausage, ensure the internal temperature reaches 165°F. An instant-read thermometer is the most reliable way; sliced sausages should also show no pink in the center when fully cooked.
Garnish and serve. Taste and adjust seasoning with salt and pepper. Finish with chopped parsley or basil for color and freshness, then serve immediately over pasta, potatoes, roasted vegetables, or in rolls.
Serving Suggestions
This skillet is great over extra-wide egg noodles, mashed potatoes, or any pasta. It also works wonderfully tucked into crusty rolls for sandwiches. For a lower-carb plate, serve it over cauliflower rice or add extra roasted vegetables. Parmesan-roasted broccoli is a favorite side.
Ready to make it?
Grab a skillet and make a cozy Italian-inspired dinner your family will gather around.
Saucy Italian Sausage with Peppers and Onions
Ingredients
- 1 Tablespoon olive oil
- 18–20 ounces Italian sausage links (sweet, hot, or mild)
- 1 Tablespoon butter
- 1 large onion, sliced into strips
- 2–3 bell peppers, seeded and sliced into strips
- 4 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 1 (15 ounce) can diced tomatoes with juices
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 6–8 cranks freshly-ground black pepper
- Fresh parsley and basil for garnish (optional)
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the whole sausage links and cook 2–3 minutes, turning frequently, until browned on the outside. Remove and slice into 1–2 inch pieces.
- In the same skillet, melt the butter and add sliced onions and peppers. Cook 1–2 minutes.
- Stir in the garlic and cook 30–60 seconds until fragrant.
- Add the chicken broth, diced tomatoes with juices, Italian seasoning, salt, and pepper. Scrape the bottom of the skillet and bring the mixture to a simmer.
- Return the sliced sausages to the pan, cover, and cook about 5 minutes over a gentle simmer.
- Uncover and cook 2–3 minutes more until the sauce is slightly reduced and sausages are cooked through. Adjust seasoning, garnish with fresh herbs if desired, and serve immediately.
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Nutrition Estimate
This post was originally published on March 5, 2020, and updated in July 2025 with new photos, clearer instructions, and a streamlined format.
Storage Information
Leftovers keep well for 2–3 days tightly covered in the refrigerator. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
Related Recipes
If you enjoy Italian sausage, you might like a creamy sausage pasta or a one-skillet tortellini with sausage and peppers for another easy family meal. Try serving those variations when you want a saucier or creamier option.
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