It was a stroll down Mulberry Street during the Festival of the San Gennaro – NYC’s annual Italian festival in the heart of Little Italy – where I was first introduced to the iconic and formidable Italian street food staple “sausage and peppers” on a grinder roll. Typically served with great gusto and a “Gracia!” followed by “Prego!”
This simply prepared delivery of the standard leans in on “sweet” -- sweet Italian sausage with its fennel undertones, sweet bell peppers and sweet marsala wine. All braised together in a tomato base with Italian spices and fragrant basil allows the sausage to shine.
History has it that sausage and peppers arrived in the United States along with the Italian immigrants from southern Italy who thankfully brought along their favorite recipes when they settled in the United States. Sausage and peppers quickly became a staple offered by street vendors near the turn of the 20th century. I’m pondering… perhaps sausage and peppers might be the original “street food”?
If you happen to be in NYC in mid- to late-September, a trip to the festival isn’t too far off the beaten track and worth the indulgence. Sausage and peppers aside, you’ll be overwhelmed with the vast choices -- gelato, pastries and cannoli at Ferrara, zeppole at Sophias, and clams on the half-shell at Umberto's to start.
Ingredients
- extra virgin olive oil, divided
- sweet Italian sausage
- yellow onion
- red bell peppers
- yellow bell peppers
- garlic
- fresh or dried oregano
- salt and pepper
- red pepper flakes
- tomato paste
- whole San Marzano tomatoes (fresh or canned)
- Marsala wine
- tomato sauce
- fresh basil
- grinder/hoagie rolls
- fresh grated Parmesan
See recipe card for quantities.
Jump to RecipeInstructions
Heat 2 Tbsp. olive oil in a large heavy skillet over medium heat. Add the sausages and cook.
Brown on all sides, about 8 minutes. Remove to a paper towel lined plate to drain.
To the same pan over medium heat, add onion and peppers and cook, stirring regularly until softened and starting to caramelize, about 10 minutes. Stir in garlic, oregano, salt and peppers and cook for 2 minutes. Stir in tomato paste.
Add the tomatoes, Marsala wine, and tomato sauce and bring to a simmer. Using a wooden spoon, scape the bottom of the pan to release browned bits. Bring to a simmer.
Cut the sausages into1- to 2-inch pieces and add to the pan, stirring to combine.
Continue cooking until the sauce has thickened, about 20 minutes. Stir in chopped basil.
Split grinder/hoagie rolls in half lengthwise, keeping hinge intact. Fill the roll with sausage mixture. Top with grated Parmesan cheese and serve immediately.
Hint: Got a crowd coming over? My sweet Italian sausage and peppers with marsala is simple to prepare and the perfect crowd-pleaser. Make it in advance. Double -- or even triple -- the recipe. Assemble sandwiches before time, wrap in tin foil and keep them warm in a cooler
Substitutions
- Peppers - use any combination of red, yellow, orange or green peppers. Substitute a jar of drained roasted red peppers for the fresh peppers.
- Grinder/boagie bun -- serve this over pasta or polenta -- or open face over a thick slice of grilled Italian bread.
- Gluten free - for sure you can source gluten free buns, but you can serve the savory and sweet Italian sausage, peppers and marsala over creamy polenta for a gluten free alternative.
- Lower fat -- substitute turkey or chicken sausage. I like Aidell's Italian Style Chicken Sausage
Variations
- Cheese -- oh boy -- does this scream for stretchy gooey mozzarella cheese! Top the stuffed grinder/hoagie with a few slices or a handful of grated mozzarella and place under the broiler for a minute or two.
- Spicy - use spicy Italian sausage instead of sweet Italian sausage
- Breakfast/Brunch -- this is a meal that lends itself well to leftovers. Cut up leftovers into smaller pieces and fold into an omelette with grated Parmesan cheese
- Pizza -- a cup of leftovers will go along way as a topping for pizza. Simply slice the sausage into smaller pieces and use as a toping for pizza. (What a great way to elevate a plain cheese pizza from the freezer section!)
- Mushrooms -- I'm a mushroom lover. If you are too, substitute 8 oz. of sliced cremini or portobello mushrooms for one or two of the bell peppers.
Equipment
- large saute pan or Dutch oven
Storage
This is better refrigerated and reheated the next day. It can be stored covered in the refrigerator for up to 4 days or frozen for up to six months.
🍽️ Recipe
Sweet Italian Sausage and Peppers with Marsala Wine
Equipment
- large saute pan or Dutch oven
Ingredients
- 3 Tbsp. extra virgin olive oil divided
- 2 lbs. sweet Italian sausage
- 1 large yellow onion sliced
- 2 red bell peppers cut into ½-inch strips
- 2 yellow bell peppers cut into ½-inch strips
- 2 cloves garlic minced
- 2 tsp. fresh minced oregano or ½ teaspoon dried oregano
- 1 tsp. salt
- ½ teaspoon fresh ground pepper
- Pinch red pepper flakes
- 2 Tbsp. tomato paste
- 28 oz. can whole San Marzano tomatoes chopped or 2 lbs. fresh San Marzano tomatoes, peeled and cored
- 1 cup Marsala wine
- 8 oz. can tomato sauce
- ⅓ cup chopped fresh basil
- 6-8 Italian grinder/hoagie rolls
- Fresh grated Parmesan cheese for serving
Instructions
- Heat 2 Tbsp. olive oil in a large heavy skillet over medium heat. Add the sausages and cook, browning on all sides, about 8 minutes. Remove to a paper towel lined plate to drain.
- To the same pan over medium heat, add onion and peppers and cook, stirring regularly until softened and starting to caramelize, about 10 minutes. Stir in garlic, oregano, salt and peppers and cook for 2 minutes. Stir in tomato paste. Add the tomatoes, Marsala wine, and tomato sauce and bring to a simmer. Using a wooden spoon, scape the bottom of the pan to release browned bits. Bring to a simmer.
- Cut the sausages into 1- to 2-inch pieces and add to the pan, stirring to combine. Continue cooking until the sauce has thickened, about 20 minutes. Stir in fresh basil
- Split grinder/hoagie rolls in half lengthwise, keeping hinge intact. Fill the roll with sausage mixture. Top with grated Parmesan cheese and serve immediately.
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