Save to Pinterest 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.
I first served this to my family on a chilly evening and it quickly became our favorite weeknight dinner.
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: 1/4 teaspoon (optional)
- Salt: 1/2 teaspoon plus more to taste
- Black pepper: freshly ground, 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 to 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 to 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 to Pinterest This dish always brings the family together around the table for a warm and hearty meal.
Required Tools
Large skillet with lid, saucepan, whisk, cutting board and knife, wooden spoon or spatula
Allergen Information
Contains dairy (Parmesan cheese butter); possible gluten depending on sausage brand. Double-check sausage ingredients for gluten or other allergens.
Nutritional Information
Per serving: 530 calories, 30 g total fat, 37 g carbohydrates, 23 g protein
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This hearty skillet meal is sure to become a staple in your family dinner rotation.
Recipe FAQs
- → How do you achieve the perfect texture for the polenta?
Gradually whisk the cornmeal into boiling salted water and cook over low heat, stirring frequently, until it thickens and becomes creamy, about 10-12 minutes. Stir in butter and Parmesan for richness.
- → Can I adjust the spice level in the sausage and peppers?
Yes, choose sweet or spicy Italian sausages to control heat. Adding crushed red pepper flakes can also increase spiciness or be omitted for a milder flavor.
- → What herbs complement the tomato sauce best?
Dried oregano and thyme create a classic herbaceous base, while fresh parsley or basil added at the end brightens the dish with fresh, aromatic notes.
- → Is it possible to make this dish vegetarian-friendly?
Substitute the sausages with plant-based alternatives or roasted mushrooms, which provide savory depth and texture similar to the original.
- → How should I reheat leftovers to maintain flavor and texture?
Gently reheat the sausage and pepper mixture in a skillet over medium-low heat, stirring occasionally. Warm polenta slowly with a splash of water or stock to restore creaminess.
- → Which wine pairs well with this meal?
A medium-bodied red like Chianti or Barbera enhances the herby tomato flavors and savory sausage without overwhelming the dish.