Peperoni e Salsicce
Peperoni e salsicce is a classic one-pan Italian dish with sausage, peppers, and white wine. This family meal is so easy to make, full of flavor, and perfect for a cozy dinner.
If there’s one dish I love making when I want something cozy, satisfying, and fuss-free, it’s Peperoni e Salsicce. This classic combo of sausage and bell peppers is a true comfort food.
What makes this recipe extra special is its simplicity. It’s made with ingredients you probably already have on hand: good Italian sausages, colorful bell peppers, onion, a splash of dry white wine, and a few aromatics.
That’s it! Nothing fancy, and yet the flavors are rich, bold, and deeply comforting. Let me show you how to make this classic Italian dish at home.
Ingredients For Peperoni e Salsicce
- Italian sausage – use links with the casing on; just pierce them with a fork so they don’t burst while cooking.
- Bell peppers – red and yellow add beautiful color and sweetness.
- Onion – cut into chunks for extra flavor and texture.
- Dry white wine – adds a nice depth to the dish.
- Garlic – lightly smashed with the skin on, for a gentle, aromatic flavor.
- Fresh rosemary – a single sprig is enough to infuse the dish.
- Parsley – chopped, for a fresh finish at the end.
- Extra virgin olive oil – for sautéing and flavor.
- Salt and pepper – to taste.
The Recipe Instructions With Photos
Grab your sausages. I use Italian pork sausages with the casing still on, but here’s a little trick: poke them a few times with a fork before cooking so they don’t explode like angry little balloons in the pan. (Ask me how I learned that… ha!)
Next, heat up some good extra virgin olive oil in a large pan. Not too hot, medium is perfect.
Toss in your sausages, a couple of smashed garlic cloves (skin on is fine), and a sprig of rosemary. Just let everything hang out in the pan until the sausages get that nice golden brown color.
While the sausages are cooking, slice the bell peppers into nice chunky strips so they hold their shape.
Add them to the pan with some onion chunks and season everything with salt and pepper.
Here comes the Italian magic: pour in a little dry white wine. It gives this peperoni e salsicce dish that special touch that makes it feel like something you’re nonna might’ve made on a Sunday afternoon. Let the wine bubble for a minute or two.
Then, cover the pan, and let it all simmer for about 20-30 minutes. Stir it now and then, and if things look too dry, just splash in a bit of water.
You want everything soft and juicy, not stuck to the bottom of the pan.
Once the peppers are tender and the sausages are cooked through, you’re basically done. Fish out the rosemary and garlic, adjust the seasoning, and finish with a sprinkle of fresh parsley.
That’s it! A rustic, flavorful one-pan dinner that’s just as good the next day (if you have leftovers… which we usually don’t).
We always serve peperoni e salsicce with crusty bread to soak up all those yummy juices.
Store & Reheat
One of the things I love most about this recipe is how well it freezes. Most of the time, I’ll make a big batch—6 to 8 portions—and we’ll eat some during the week, then I freeze the rest for those busy days when I don’t have time to cook.
In the fridge, Peperoni e Salsicce keeps well for up to 3 days in an airtight container (honestly, I think it tastes even better the next day!).
In the freezer, it lasts up to 2–3 months. I like to store it in resealable bags so it takes up less space—and it’s easy to defrost just one or two portions at a time.
When you’re ready to reheat, just thaw it overnight in the fridge. Then pop it into a pan with a little splash of water and warm it over medium heat, stirring gently now and then until it’s heated through.
More Italian Recipes
Hope you loved this easy recipe, here are more Italian dishes you might want to try…
Print the recipe
Peperoni e Salsicce
Ingredients
- 4 links Italian sausage (casing in, pierced with a fork)
- 3 large bell peppers (red and yellow)
- 1 small onion (cut into chunks)
- 1 cup dry white wine
- 2 cloves garlic (lightly smashed, skin on)
- 1 sprig rosemary
- parsley (chopped)
- 3 Tablespoons extra virgin olive oil
- salt and pepper (to taste)
Instructions
- Wash the bell peppers, remove the seeds, and slice them into strips about 1.5 inches wide.
- In a large pan, heat the olive oil over medium heat. Add the sausages, whole garlic cloves, and rosemary sprig. Let everything cook until the sausages are nicely browned on all sides.
- Add the sliced peppers and onion. Season with salt and pepper, pour in the white wine, and let it bubble for 1–2 minutes.
- Cover the pan, and let everything simmer for about 20-30 minutes. Stir occasionally, and if it looks dry, splash in a bit of water.
- When the peppers are soft and the sausages fully cooked, remove the garlic and rosemary. Taste and adjust seasoning if needed.
- Sprinkle with chopped parsley and serve warm.
Tips & Notes
- Piercing the sausages with a fork prevent them from bursting.
- Let the wine bubble to cook off the alcohol and deepen flavor.
- This sausage and peppers dish tastes even better the next day—great for meal prep or freezing.
- Serve with crusty bread to soak up all the delicious juices.
