Italian Sausage and Peppers with Creamy Parmesan Polenta

14 minutes Prep Time
40 minutes Cook Time
4 Servings

This Italian Sausage and Peppers dish is simmered with Tuttorosso Petite Diced Tomatoes and white wine for a rich, flavorful sauce, then served over creamy Parmesan polenta. The natural sweetness of the bell peppers combined with the depth from the wine creates a Northern Italian–inspired meal that feels both rustic and elevated. @italyinyourkitchen @thefeedfeed

Ingredients

  • FOR THE SAUSAGE & PEPPERS
  • 3–4 tablespoons olive oil
  • 1 1/4 pounds sweet Italian sausage
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 2 garlic cloves, thinly sliced
  • pinch dried oregano
  • pinch crushed red pepper flakes
  • 1/2 cup dry white wine

  • 1 can Tuttorosso Petite Diced Tomatoes 14.5 oz

  • kosher salt, to taste
  • fresh basil, torn
  • FOR THE POLENTA
  • 3 cups water
  • 1 cup whole milk
  • 1 cup instant polenta
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 3/4 cup freshly grated parmesan cheese

Instructions

Step one

Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the sausage links and cook 10–12 minutes, turning occasionally, until browned and cooked through. Remove and set aside.

Step two

Reduce heat to medium-low and add 1–2 tbsp olive oil to the same skillet. Cook the bell peppers and onion for 12–15 minutes, stirring occasionally, until softened and lightly caramelized.

Step three

Stir in garlic, oregano, and crushed red pepper flakes; cook for 30 seconds until fragrant.

Step four

Pour in white wine and simmer 3–5 minutes, allowing it to reduce by half while scraping up browned bits. Stir in Tuttorosso Petite Diced Tomatoes with their juices and simmer 12–15 minutes until slightly thickened.

Step five

Slice the cooked sausage and return it to the skillet. Simmer 5–8 minutes until heated through and coated in the tomato-pepper sauce. Finish with salt and torn fresh basil.

Step six

In a medium saucepan, bring water and milk to a gentle boil. Stir in salt, then slowly whisk in polenta. Reduce heat to medium-low and cook 5 minutes, stirring frequently, until thick but slightly loose. Remove from heat and stir in butter and Parmesan until smooth and glossy. Add a splash of warm milk if needed to loosen.

Step seven

Spoon creamy parmesan polenta into bowls and top with sausage and peppers. Garnish with torn basil and serve immediately.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs