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 dish brings warmth and comfort on chilly nights. I love how the sausages meld with the sweet peppers and creamy polenta for a satisfying meal.
Ingredients
- Italian sausages: 4 Italian 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
- 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 5–6 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 My family gathers around the table every time this recipe is on the menu. The rich flavors always bring smiles and full plates.
Variations
For a vegetarian version substitute sausages with plant-based sausage or roasted mushrooms. Add extra vegetables like zucchini or mushrooms for more variety.
Pairings
Pair this dish with a medium-bodied red wine such as Chianti or Barbera to complement the flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Save 
This recipe is perfect for easy weeknight cooking and always impresses guests. Enjoy the rich blend of flavors with minimal effort.
Recipe FAQs
- → How do I prevent sausages from sticking to the skillet?
Use a well-heated skillet with a tablespoon of olive oil before adding sausages. Avoid overcrowding and let them brown properly on each side before turning.
- → Can I use different types of polenta?
Yes, coarse cornmeal yields creamier texture but instant polenta can be used for quicker preparation with slightly different consistency.
- → What herbs enhance the tomato sauce best?
Dried oregano and thyme add warm, earthy notes while fresh parsley or basil at the end brightens the dish with freshness.
- → How to get peppers tender but still slightly crisp?
Sauté bell peppers over medium heat for about 8 minutes until softened yet retaining some bite, stirring occasionally.
- → Is it possible to make this dish gluten-free?
Yes, by choosing gluten-free sausages, as the other ingredients are naturally gluten-free.