Italian-American · main

One-Pan Sausage and Peppers

Name: One-Pan Sausage and Peppers
Prep time: 29 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: olive oil — 27 g; italian sausage — 680 g; bell peppers — 300 g; yellow onion — 110 g; garlic — 12 g; dried leaf oregano — 1 g; red chili flakes — 3 g; salt — 5 g; black pepper — 3 g; tomato paste — 15 g; dry white wine — 118 g; balsamic vinegar — 15 g; parsley — 7 g

One-Pan Sausage and Peppers reads richness 7.3, umami 7.1 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Italian-American main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.9 / 10
Sweet & Fruity — 4.6 / 10
Sour & Bright — 4.4 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 7.7 / 10
Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Richness 7.3 · Umami 7.1 · Salinity 5.4 · Allium 4.3 · Sourness 3.8 · Sweetness 3.7 · Fruity 2.8 · Heat 2.7 · Herbaceous 2.5 · Citrus 2.3 · Funk & Ferment 1.9 · Warm Spice 1.9 · Floral 1.4 · Nutty 1.4 · Earthy 1.3 · Bitterness 1.2

What's in it (13)

olive oil — 27 g
italian sausage — 680 g
bell peppers — 300 g
yellow onion — 110 g
garlic — 12 g
dried leaf oregano — 1 g
red chili flakes — 3 g
salt — 5 g
black pepper — 3 g
tomato paste — 15 g
dry white wine — 118 g
balsamic vinegar — 15 g
parsley — 7 g

Time & effort: about 30 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 105.6 kcal, 8.9 g protein, 5.1 g fat, 4.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Cut the sausage into 1-inch pieces. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Add the sausage in a single layer, working in two batches if the pan is crowded, and sear until deeply browned on two sides, 5-6 minutes total; transfer to a plate.
Add the remaining 1 tablespoon olive oil to the same pan, then add the bell peppers and onion. Cook, stirring occasionally, until the vegetables soften and pick up real color at the edges, 8-10 minutes.
Stir in the garlic, oregano, red pepper flakes, salt, and black pepper; cook until fragrant, about 1 minute.
Push the vegetables to the side, add the tomato paste to the cleared spot, and cook it directly on the pan until it darkens slightly, about 1 minute, then stir it through the vegetables.
Pour in the white wine to deglaze, scraping up the browned bits from the bottom of the pan; simmer until reduced by half, 2-3 minutes.
Return the sausage and any collected juices to the pan, nestling the pieces among the vegetables. Cover, reduce heat to medium-low, and cook until the sausage is cooked through and no longer pink at the center, 8-10 minutes (internal temperature 160°F).
Uncover, stir in the balsamic vinegar, and cook 1 minute more to let the pan juices thicken slightly.
Taste and adjust salt, then scatter with parsley and serve hot, directly from the pan.

Dishes with a similar flavor shape

Sausage and Peppers — Italian-American
Moelas Guisadas — Portuguese
Cajun Meatloaf with Tomato Gravy — Cajun/Creole · Cajun
Sausage and Fennel Ragu with Pappardelle — Italian
Baked Ziti with Italian Sausage — Italian-American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.