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Italian Sausages with Sweet and Sour Peppers and Onions (Agrodolce)

Italian Sausages with Sweet and Sour Peppers and Onions (Agrodolce)


  • 2 ½ pounds Italian sweet sausage with fennel (thin rope or links)

  • 3 tablespoons EVOO, divided

  • 4-5 large Cubanelle or darker-green Italian sweet long peppers or 12-16 small, green sweet frying peppers

  • 3 small red onions, thinly sliced

  • 5-6 cloves garlic, thinly sliced

  • Salt and pepper

  • 1-1 ½ teaspoons sugar

  • A drizzle of aged thick balsamic vinegar or balsamic drizzle

  • 3 tablespoons sun-dried tomato paste or tomato paste

  • 1 cup semi-dried tomatoes, drained

  • 1 cup red wine

  • 1 cup stock or bone broth, chicken or beef


Serves: 4 to 6

Heat a large cast-iron skillet or deep large nonstick skillet over medium-high heat. 

Pierce skins of sausages, brown the sausages in 1 tablespoon of oil for 7 to 8 minutes, turning occasionally, and remove. Reduce the heat slightly, add remaining oil, then add peppers and onions. Soften 5 minutes, then add garlic, salt and pepper and sugar and stir a minute or so. Add vinegar, paste and semi-dried tomatoes and combine. Add wine, reduce to one-third, then add stock and reduce heat to simmer. Return sausages and cook through and reduce and thicken sauce, 12 to 15 minutes. Remove from heat. Serve with bread.