Italian Sausage Skillet with Purple Bell Peppers and Onions

Featured this week at Oliver’s Market are an assortment of peppers from Santa Rosa local Long Table Farm, and this recipe makes use of one the most beautiful, the purple bell pepper. Here it is paired with Oliver’s Own House-Made pork Italian  sausage. Pair it with one of our weekly local wine specials, and you’ll have a meal that showcases the best of what Sonoma County has to offer!

  • Serves: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • 2 teaspoons olive oil
  • 1 pound fresh Oliver’s Own House-Made Italian sausage
  • 1 cup white onion - sliced
  • 1 cup red onion - sliced
  • 3 red bell pepper - sliced
  • 3 garlic cloves - sliced
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ½ cup chicken broth
  • 1 tablespoon chopped parsley
  • 2 tablespoons fresh basil


  1. Heat the olive oil in a large skillet over medium-high. Add the sausage links, and cook for about 2 minutes each side, just until they turn brown. The sausage will not be cooked through. Place them on a cutting board, slice them, and set aside.

  2. Add the onions, and cook for about 2 minutes. Stir constantly. Then, add the peppers, garlic, salt and black pepper, and red pepper flakes. Cook for 5 minutes or until the onions are translucent.

  3. Return the sausage back to the skillet, and reduce the heat to medium. Cover and simmer 10 minutes. Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes, just until the liquid is evaporated and the sausage is cooked through. Top with parsley and basil.

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