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Italian Sausage with Peppers, Onions & Polenta

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Tony Carretta spicy Italian sausage is browned and simmered with peppers, onions, garlic, and Albanese’s marinara for a hearty, comforting dinner. Serve it over soft polenta or with Bellino potato gnocchi.

Ingredients

Scale
  • 1 lb Tony Carretta Spicy Italian Sausage Links
  • 3 bell peppers, mixed colors, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 24 oz Albanese’s Finest Gourmet Marinara
  • ¼ cup Cento Beef Stock
  • Cento Extra Virgin Olive Oil, as needed
  • Palmer’s Nearly Famous Coarse Sea Salt, to taste
  • Soft polenta, for serving
  • Or: 16 oz Bellino Potato Gnocchi

Instructions

  1. Brown the sausage. Heat a small amount of olive oil in a large skillet over medium heat. Add the sausage links and brown on all sides. Transfer to a plate.
  2. Cook the vegetables. In the same pan, add peppers and onion. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until softened and lightly browned at the edges.
  3. Add the garlic. Stir in garlic and cook for about 30–60 seconds, just until fragrant.
  4. Deglaze the pan. Add beef stock and scrape up the browned bits from the bottom of the skillet.
  5. Add the marinara. Stir in Albanese’s Finest Gourmet Marinara, then return the sausage links to the pan.
  6. Simmer. Cover and cook over low heat for about 20 minutes, or until the sausage reaches 160°F internal temperature.
  7. Serve. Spoon the sausage, peppers, onions, and marinara over soft polenta. If using gnocchi, prepare according to package directions and toss with some of the pan sauce before serving.

Notes

Tony Carretta’s sausage is a Rochester institution — this is a pantry-to-table recipe using products from our shelves. The leftovers make one of the best sandwiches you’ve ever had on a Costanzos roll.

Nutrition

Find it online: https://palmersdirecttoyou.com/italian-sausage-with-peppers-onions-polenta/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.