Italian Chicken Sausage with Peppers and Onions

September 4, 2014  •  Easy Entrees, Local Sources, Meat & Poultry, One Dish Meals, Pasta & Pizza

chicken sausage with pepper sauce over pasta 1-1I’ve been in search of a source for locally raised, high quality, all-natural chicken for awhile, and thanks to a friend, I found my source: Boulder Natural Meats. As they say on their website, there are very few producers of poultry in Colorado, and before they began their operation in 1985, 99% of all poultry consumed in Colorado came from outside the state – often outside the country. You can read more about Boulder Natural Meats here. I’ve been getting whole chickens from them, organized for a group of us by a friend of mine who is involved in Slow Food on a national level. But the best thing is that I recently discovered their chicken sausage.italian chicken sausage with peppers and onions-1One of the more simple, yet healthy, dishes to make with sausage is just simmering the links with peppers and onions in marinara sauce. For those of you on gluten-free, paleo, or low-carb diets, just eat these babies slathered with the cooked peppers and onions and call it lunch.chicken sausage with pepper sauce over pasta-1Alternatively, you can remove the sausages before serving, roughly chop the sauce in a food processor, then serve the sauce and sliced sausages over pasta. Sprinkle on a little extra Parmesan and some fresh basil, and dig in!

Italian Chicken Sausage with Pepper and Onions
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 3 sweet peppers (red, yellow, or orange), sliced
  • 1 large onion, sliced
  • 4 cups marinara sauce
  • ¼ cup chopped fresh basil leaves
  • 4 chicken sausage links
  • ¼ cup grated Parmesan cheese (plus more for serving)
  • Fresh basil, for garnish
  1. Heat the olive oil in a large skilled over medium high heat and add the peppers and onions. Cook until slightly softened, about 5-10 minutes. Add the marinara sauce and the chopped basil and stir together, then pour into a 13 x 9 x 2-inch casserole dish. Nestle the sausage links into the pepper sauce and sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees until the sausages are cooked through, about 30-45 minutes. Garnish with fresh basil and Parmesan and serve alone or over cooked pasta.
Leftover sauce may be frozen.


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