Sausage, Peppers and Onions \u2013 Giada DeLaurentis<\/a><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ingredients Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”||0px|” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_code module_class=”no-print” _builder_version=”4.27.4″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_module=”417″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]Print Recipe<\/button[\/et_pb_code][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” custom_margin=”0px||||false|false” custom_padding=”10px||||false|false” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_module=”418″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\nIngredients<\/h3>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” ul_font=”||||||||” ul_line_height=”2em” width=”100%” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
\n1\/4 cup<\/strong> Olive Oil (extra-virgin)<\/li>\n1 lb<\/strong> Italian Sausage (hot or sweet)<\/li>\n2<\/strong> Green Bell Peppers (sliced, use 3 if they are small)<\/li>\n2<\/strong> Red Bell Peppers (sliced, use 3 if they are small) <\/li>\n2<\/strong> Onions (sliced, use 3 if they are small) <\/li>\n1 tsp<\/strong> Kosher Salt<\/li>\n1 tsp<\/strong> Black Pepper<\/li>\n1\/2 tsp<\/strong> Oregano (dried)<\/li>\n1\/2 cup<\/strong> Basil (chopped fresh if available)<\/li>\n4 cloves<\/strong> Garlic (minced)<\/li>\n6 oz<\/strong> Tomato Paste <\/li>\n1 cup<\/strong> Marsala Wine (sweet)<\/li>\n15 oz<\/strong> Diced Tomatoes (1 can)<\/li>\n1\/4 tsp<\/strong> Crushed Red Pepper Flakes (optional)<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”off|desktop” admin_label=”Instructions Header Row” _builder_version=”4.27.4″ custom_margin_last_edited=”off|desktop” custom_padding=”||||false|false” custom_padding_tablet=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_padding=”||||false|false” animation_style=”fade” global_module=”419″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step by Step Instructions<\/h3>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Step by Step Instructions Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px||true|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 1:\u00a0<\/h5>\n Slice up your peppers and onions to have them prepared and ready to go. Long slices work best instead of chopping.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/img_20211025_154652-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”img_20211025_154652-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/img_20211025_155452-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”img_20211025_155452-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/img_20211025_160522-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”img_20211025_160522-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 2:<\/h5>\n Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 4 minutes per side. Remove from the pan and put on a plate. Note: Ideally, the sausage should be browned but still pink on the inside. It will finish cooking completely when it is added back into the pan later.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/ert3kgafqnwzsf9hzm30-g-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”ert3kgafqnwzsf9hzm30-g-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 3:<\/h5>\n Keeping the pan over medium heat, add the peppers, onions, salt, and pepper. Cover and cook until golden brown stirring frequently. This step will take much more time than shown in Giada’s original recipe, especially if you have a large, full pan of onions and peppers like we usually do. It usually takes about 15 minutes to soften, cook down, and brown the vegetables.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/mvx_jd7gsp2hqkom3qvm4g-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”mvx_jd7gsp2hqkom3qvm4g-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 4:<\/h5>\n Add the oregano, basil, and garlic and cook 2 more minutes. 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 and reduce the heat.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20221117_170231-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221117_170231-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 5:<\/h5>\n Slice the sausages into about 6 to 8 slices each. Add the sausage slices back to the pan (including all of the drippings on the plate) and stir to combine. Simmer until the sauce has thickened, about 20 minutes. Serve over pasta or rice.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20221117_170747-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221117_170747-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20221117_172632-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221117_172632-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ admin_label=”Additional Recipe Images Row” module_class=”no-print” _builder_version=”4.27.4″ custom_margin=”||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_image title_text=”IMG_20200623_173201.webp” url=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/08\/IMG_20200623_173201-scaled.webp” _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_module=”476″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_comments _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_comments][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
This is originally a Giada DeLaurentis recipe. We have been making it for years with a few tweaks, and serve it over pasta or rice.\u00a0 It is an Italian classic that takes less then an hour to make. Here is a link to Giada\u2019s original recipe on the Food Network Site:Sausage, Peppers and Onions \u2013 […]<\/p>\n","protected":false},"author":1,"featured_media":2147,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_et_pb_use_builder":"on","_et_pb_old_content":"\r\n\r\nThis is originally a Giada DeLaurentis recipe. We have been making it for years with a few tweaks, and serve it over pasta or rice.\n\nHere is a link to Giada's original recipe on the Food Network Site:\nSausage, Peppers and Onions - Giada DeLaurentis<\/a>\r\n\r\nEntrees\r\n\r\nBasil|Black Pepper|Crushed Red Pepper Flakes|Diced Tomatoes|Garlic|Green Bell Peppers|Italian Sausage|Kosher Salt|Marsala Wine|Olive Oil|Onions|Oregano|Red Bell Peppers|Tomato Paste\r\n\r\nItalian\r\n\r\nAn Italian classic that takes less then an hour to make.\r\n\r\n1\/4 cup : Extra Virgin\r\n\r\n1 lb :\u00a0Hot or Sweet\r\n\r\n2 :\u00a0sliced, use 3 if the peppers are small\r\n\r\n2 :\u00a0sliced, use 3 if the peppers are small\r\n\r\n2 :\u00a0sliced, use 3 if the onions are small\r\n\r\n1 tsp :\u00a0\r\n\r\n1 tsp :\u00a0\r\n\r\n1\/2 tsp :\u00a0dried\r\n\r\n1\/2 cup :\u00a0chopped fresh if available\r\n\r\n4 cloves :\u00a0minced\r\n\r\n6 oz :\u00a0one small can\r\n\r\n1 cup :\u00a0sweet marsala wine recommended\r\n\r\n15 oz :\u00a01 can\r\n\r\n1\/4 tsp :\u00a0optional\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n\r\n\r\nSlice up your peppers and onions to have them prepared and ready to go. Long slices work best instead of chopping.\r\n\r\n\r\n\r\nHeat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 4 minutes per side. Remove from the pan and put on a plate. Note: Ideally, the sausage should be browned but still pink on the inside. It will finish cooking completely when it is added back into the pan later.\r\n\r\n\r\n\r\nKeeping the pan over medium heat, add the peppers, onions, salt, and pepper. Cover and cook until golden brown stirring frequently. This step will take much more time than shown in Giada's original recipe, especially if you have a large, full pan of onions and peppers like we usually do. It usually takes about 15 minutes to soften, cook down, and brown the vegetables.\r\n\r\n\r\n\r\nAdd the oregano, basil, and garlic and cook 2 more minutes. 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 and reduce the heat.\r\n\r\n\r\n\r\nSlice the sausages into about 6 to 8 slices each. Add the sausage slices back to the pan (including all of the drippings on the plate) and stir to combine. Simmer until the sauce has thickened, about 20 minutes. Serve over pasta or rice.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nLou\r\n\r\n ","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17],"tags":[],"cuisine":[30],"class_list":["post-777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrees","cuisine-italian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/20221117_173159-cropped.webp?fit=2240%2C1820&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/comments?post=777"}],"version-history":[{"count":3,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/777\/revisions"}],"predecessor-version":[{"id":2166,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/777\/revisions\/2166"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media\/2147"}],"wp:attachment":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media?parent=777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/categories?post=777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/tags?post=777"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/cuisine?post=777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}