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Photo Credit: Elizabeth Newman

Sausage, Peppers and Onions Sandwich

15 MINPrep Time
40 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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In Italy, getting sausage and peppers is like getting a hotdog from a cart here in America. My version combines peppers with onions and herbs, and I brown sweet Italian sausage and add Marsala wine for a rich, tangy sauce. 


Sausage, Peppers and Onions Sandwich



Prep Time

15 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Sausage, Peppers and Onions Sandwich


  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian turkey sausage
  • 2 red bell peppers (sliced)
  • 2 yellow onions (sliced)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves
  • 4 garlic cloves (chopped)
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine
  • 1 15-ounce can diced tomatoes
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 to 6 fresh Italian sandwich rolls (optional)


  1. This recipe originally appeared on Everyday Italian. Episode: Italian Street Food.
  2. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  3. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  4. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
  5. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  6. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
28 grams
19 grams
17 grams
Saturated Fat
3 grams
57 milligrams
739 milligrams
4 grams
6 grams
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5 reviews & comments

  • Author's avatar image
    Thomas Cristao - Jun 09

    No Italian in Italy eats Sausage and onions and Peppers (peperoni in Italian ) this IS AWITH TURKEY? hell no way turkey

  • Author's avatar image
    Jenny C - Jun 09

    About 14 years ago, I woke up and saw Giada making this recipe on Food Network. It was the first time I made a recipe from scratch and it was the recipe that ignited my passion for cooking! My husband requests it regularly and, having cut meat out from our diets recently, we were able to continue eating it by substituting the meat with Field Roast's Italian sausage. A delicious and easy meal! Thank you, Giada!

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    Just draining the sausages to remove excess greasiness! Leave the fat in the pan to cook the vegetables in.

  • Author's avatar image
    Traci Walther - Jun 09

    Delicious! I’ve made this multiple times and it’s always a hit

  • Author's avatar image
    Seth Scott - Jun 09

    Remive from the pan and drain? Are we draing the oil and fat left in the pan? Or just putting the sausage on sonethibg to drain…colander…paper towel?

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