Marsala Sausage & Peppers

Easy Weeknight Dinners ~ Marsala Sausage & Peppers

By Gabrielle Moes, Owner & Executive Chef of Seasons Catering

Looking for a delicious weeknight meal that can be on the table in 30 minutes?  This dish is quick and easy, but still manages to develop amazing flavor and comforting richness thanks to the use of Marsala wine.

The versatility of this recipe is what I love the most, though. While it calls for sweet turkey sausage, do not rule out other varieties such as pork or spicy Italian. When you do your shopping, ask the butcher which sausages are fresh and locally made; using fresh and local ingredients is always your best bet at creating a masterpiece meal!

As I mentioned, this dish is versatile enough to keep in heavy rotation in your weeknight repertoire. Though the sky’s the limit, I have included below a few of my favorite serving suggestions for this recipe…Buon Appetito!

Marsala Sausage and Peppers

¼  cup extra-virgin olive oil

1 pound sweet Italian turkey sausage

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½  teaspoon dried oregano

½  cup chopped fresh basil leaves

4 garlic cloves, chopped

2 Tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

¼  teaspoon red pepper flakes, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serving Suggestions

Spaghetti Squash variation…While sausages are browning, roast 2 large spaghetti squash. In addition to peppers and onions, add 2 roughly chopped zucchini to pan. Serve over the roasted spaghetti squash.

~ Italian Sandwich variation…While sauce is simmering, slice 4 fresh Italian sandwich rolls in half lengthwise. Hollow out bottom portion of roll, taking care not to puncture through roll. Fill rolls with sausage mixture.

~ Polenta variation…Add 2 Tbsp capers to simmering sauce, serve over slices of roasted polenta and sprinkle with freshly grated parmigiano-reggiano.


Gabrielle Moes is the owner and executive chef of Seasons Catering and mother to three children. She spent 7 years as the executive chef of the Santa Barbara Polo and Racquet Club before starting Seasons Catering.

Seasons Catering is a full service catering company dedicated to creating memorable events through its impeccable service, exquisite food, and creative presentations. They are proud to create menus to suit every catering need and budget, and are determined to maintain high standards of service and presentation whatever the event may be.

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