Red and Yellow Bell Pepper Sauce with Sausage
Marcella Hazan’s red and yellow bell pepper sauce with sausage is built around a familiar combination of peppers, tomatoes, and sausage. It comes together in about 20 minutes, but still has the depth of a longer-cooked sauce.
The peppers are cooked first, then the tomatoes and sausage are added, and the sauce simmers until everything softens and settles together.
It’s a straightforward sauce that works well with pasta, polenta, or bread.
About This Recipe
This sauce sits somewhere between a pepper-based sauce and a sausage ragù. The peppers cook down into the tomatoes, but they don’t disappear completely, so the flavor stays centered on the peppers rather than the meat.
Using loose sausage changes how it carries through the dish. Instead of larger pieces, it spreads throughout the sauce, so each bite picks up a bit of both the sausage and the peppers.
It’s a different direction from heavier, meat-forward sauces. The peppers keep it lighter, while the sausage adds enough richness to hold it together.
Ingredients
- Italian sausage
- Red and yellow bell peppers
- Canned tomatoes
- Onion
- Olive oil
- Salt
- Black pepper
- Butter
- Parmigiano-Reggiano cheese
Ingredient Notes
1. Sausage
Use good-quality Italian sausage. I used loose sausage, which cooks directly into the sauce and distributes more evenly throughout. Mild or hot both work, depending on your preference.
2. Bell Peppers
The peppers should be peeled before slicing. Removing the skin allows them to soften fully as they cook, giving the sauce a smoother texture. A mix of red and yellow peppers works best for balance and sweetness.
3. Tomatoes
Use good canned tomatoes. Cut them up and include their juices. The amount should be enough to support the sauce without overpowering the peppers.
The Recipe
Red and Yellow Bell Pepper Sauce with Sausage
Ingredients
- 3 bell peppers, 1 red and 2 yellow
- 4 tbsp olive oil
- 2 tbsp chopped onion
- 1 lb Italian sausage
- 1 cup canned tomatoes, cut up with their juice
- 1 tbsp butter
- ⅔ cup freshly grated Parmesan cheese
- 1 lb pappardelle or rigatoni pasta
- salt and pepper
Instructions
- Split each pepper into four sections and discard the seeds and cores. Carefully peel the skin with a vegetable peeler and cut into 1" pieces.
- Put the olive oil and onions into a large pan and turn on the heat. Cook until the onions are a pale gold.
- Add the sausage and cook for two minutes.
- Add the peppers and cook for 7-8 minutes, stirring occasionally.
- Add the salt, pepper, and tomatoes. Cook at a simmer for 15-20 minutes, until the oil floats free of the tomatoes.
- While this simmers, cook the pasta according to the package directions. Drain.
- When the sauce is ready, add it directly to the pasta and toss thoroughly. Add the butter and grated cheese and toss again. Serve immediately.
Cooking Tip: Let the Peppers Fully Soften
Cook the peppers and onion slowly at the beginning until they have softened and started to break down. Because the peppers have been peeled, they will collapse more easily and blend into the sauce as it cooks.
This step sets the foundation of the sauce. If the peppers are still firm when the other ingredients are added, the texture of the finished dish will feel disjointed.
Once the tomatoes are added, keep the sauce at a gentle simmer. This allows the flavors to come together without reducing too quickly.
Serve With
- Pappardelle or rigatoni
- Polenta
- Crusty bread
- Roasted potatoes
- A simple green salad
- This is a dish where something to catch the sauce makes a difference. Pasta, polenta, or bread all work well.
Wine Pairing: Barbera
Barbera works well with this sauce. Its acidity matches the tomatoes, while its fruit carries through the sweetness of the peppers. At the same time, it has enough structure to sit alongside the sausage without feeling heavy.
Serve slightly below room temperature so it stays balanced and fresh.
To explore more Barbera styles and pairing ideas, visit the full guide below.
This is a practical, crowd-pleasing sauce that fits just as easily into a weeknight dinner as it does a more relaxed weekend meal.
The combination of sausage, peppers, and onion is a familiar one, and it holds together here without needing much added along the way.
It comes together without much effort and carries well into leftovers.
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If you want a simple reference for choosing wine, download the Italian Wine Pairing Guide to keep on your phone or bring to the store.
