This is a variation of a recipe we've been making for years. We love Italian Peppers and Onions - such an easy, fresh, and filling meal! We served this tossed with some fettuccine and sprinkled with Parmesan cheese; otherwise I followed the recipe as written and we all really enjoyed this meal! My husband prefers it without the tomatoes added, but Kent and I both really liked that addition - it gave the pasta some "sauce" so I didn't have to add more oil to the dish.
I love all the fresh veggies in this meal - it pairs really well with the flavorful and juicy Johnsonville sausage. Their mild Italian sausage is definitely our favorite, and this is a great dish for using it! Others have used this sausage and pepper mixture to serve on hoagie rolls which also sounds like a great way to serve this meal. However you choose to enjoy it, this is a delicious recipe.
Johnsonville® Italian Sausage and Pepper Skillet from Johnsonville on AllRecipes
1 (19.76 ounce) package Johnsonville® Italian Mild Sausage Links, cooked and bias-sliced
1 small red pepper, julienne stripped
1 small green pepper, julienne stripped
1 small yellow pepper, julienne stripped
1 small onion, julienne stripped
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 teaspoon ground basil
1 (14.5 ounce) can Italian diced tomatoes
Salt and pepper to taste
- Cook one package of Johnsonville Italian Sausage according to package directions. Bias-slice and keep warm.
- Julienne strip peppers and onion and set aside.
- In a large pan add olive oil and garlic and saute for about 30 seconds. Add vegetables to oil and garlic and saute an additional 5 minutes or until crisp tender. Add tomatoes and sliced Italian Sausage and heat through, seasoning to taste with salt and pepper.