Save A rustic, comforting skillet meal featuring juicy sausages, sweet bell peppers, and onions simmered in a herby tomato sauce, served over creamy polenta. Perfect for a cozy weeknight dinner.
This recipe quickly became a favorite in my household because it brings a hearty, homecooked feel with minimal fuss.
Ingredients
- Italian sausages: 4 sausages (about 400 g), sweet or spicy, sliced into thick rounds
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, thinly sliced
- Bell peppers: 2 (red and yellow), sliced into strips
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g)
- Dried oregano: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Crushed red pepper flakes (optional): 1/4 teaspoon
- Salt: 1/2 teaspoon plus more to taste
- Freshly ground black pepper: to taste
- Fresh parsley or basil: 2 tablespoons chopped, for garnish
- Water: 1 liter (4 cups)
- Salt (for polenta): 1 teaspoon
- Coarse cornmeal (polenta): 200 g (1 cup)
- Unsalted butter: 2 tablespoons
- Grated Parmesan cheese: 60 g (1/2 cup)
Instructions
- Step 1:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on all sides, about 5&6 minutes. Remove sausages and set aside on a plate.
- Step 2:
- In the same skillet, add the remaining tablespoon olive oil. Add the onion and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.
- Step 3:
- Add the garlic and cook for 1 minute until fragrant.
- Step 4:
- Return the sausages to the skillet. Add diced tomatoes, oregano, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and black pepper. Stir to combine.
- Step 5:
- Bring to a simmer, reduce heat to low, and cover. Cook for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Step 6:
- While the sausage and peppers simmer, prepare the polenta: In a medium saucepan, bring 1 liter (4 cups) water and 1 teaspoon salt to a boil. Gradually whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, until polenta is creamy and thick, about 10&12 minutes.
- Step 7:
- Stir in butter and Parmesan cheese until melted and smooth. Adjust seasoning if needed.
- Step 8:
- To serve, spoon creamy polenta onto plates. Top with sausage and pepper mixture. Garnish with chopped fresh parsley or basil.
Save Making this dish always brings my family together around the dinner table, sharing stories and smiles over warm plates.
Notes
Pair with a medium-bodied red wine such as Chianti or Barbera. Add extra vegetables like zucchini or mushrooms for more variety.
Required Tools
Large skillet with lid, saucepan, whisk, cutting board and knife, wooden spoon or spatula
Allergen Information
Contains dairy (Parmesan cheese butter). Contains possible gluten depending on sausage brand. Double-check sausage ingredients for gluten or other allergens.
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This comforting skillet dish is sure to become a staple in your weekly meals. Serve warm and enjoy!
Recipe FAQs
- → How do I prevent the sausages from sticking to the skillet?
Make sure the skillet is properly preheated with olive oil before adding the sausages. Cooking over medium heat helps develop a crust and prevents sticking.
- → Can I use different types of cheese for the polenta?
Yes, substituting Parmesan with Pecorino Romano or a mild cheddar works well and offers slight flavor variations.
- → What herbs best complement the sausage and pepper mixture?
Dried oregano and thyme enhance the tomato base, while fresh parsley or basil brightens the final dish.
- → How do I achieve creamy polenta without lumps?
Slowly whisk the cornmeal into boiling salted water and stir frequently as it cooks to develop a smooth texture.
- → Is there a good alternative to sausage for a vegetarian version?
Plant-based sausage substitutes or roasted mushrooms provide a satisfying, flavorful alternative.