Open Faced Italian Sausage Melts with Caramelized Onions and Peppers

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I was recently asked by Ragu to take a couple of their recipes and put my own spin on them.


Y’all know me. I love putting spins on things.

The first recipe I chose was their Italian Sausage and Peppers. It’s a dish made with sweet Italian sausage, bell peppers and a jar of Ragu Old World Traditional Pasta Sauce.

I decided on making Open Faced Italian Sausage Melts with Caramelized Onions and Peppers.


My changes were simple; I added onions and Mozzarella cheese and put it on fresh Italian sliced bread.

I put it under the broiler to get the cheese nice and melted.


Then sprinkled them with fresh flat leaf parsley.

I ate one to get a taste, high-fived myself (because they were absolutely delicious) and got my pics done. Keep in mind I made a baking sheet full of these, k.

I covered them with foil and left to run a quick errand…I might have been gone 30 minutes at the most.


I got home and the foil was laying beside the baking sheet – they were all gone. Seriously? Like, does anybody maybe want to ask me if I got my pictures? Or if it was something I was even planning on taking pictures of??

No. Then I go into the den where Mark is playing Call of Duty, and he looks up and says, “So, whatcha making for dinner?”.

Oh, dear. The man is spoiled.

Here’s your printable-

Open Faced Italian Sausage Melts with Caramelized Onions and Peppers

Open Faced Italian Sausage Melts with Caramelized Onions and Peppers


  • 1 pound Italian sausage, casings removed
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • Salt
  • 1 jar Ragu Old World Style Traditional Sauce
  • 2 cups whole milk Mozzarella cheese, shredded
  • 1 loaf fresh Italian bread, sliced
  • 1 bunch flat leaf parsley, roughly chopped


  • Brown sausage in a large saute pan over medium heat until done.
  • Remove sausage from pan and cover (don't wipe away the grease, you'll need it).
  • Add onions and peppers to the pan, and sprinkle a generous amount of salt.
  • Let simmer and sizzle a few minutes - the salt will be working to caramelize them.
  • Toss and continue to saute until soft and caramelized - about 15-20 minutes. You might need to add a little water during the process if it gets dry, and that's ok.
  • Preheat oven to 400 degrees.
  • Add the sausage back to the pan, along with the jar of pasta sauce.
  • Stir until combined, let simmer for about 3 minutes; remove.
  • Add bread slices to a baking sheet, top with sausage mixture and sprinkle with cheese. Bake for 3-5 minutes, until cheese is melted and bread is starting to brown around the edges.
  • Sprinkle with parsley.

Visit Facebook.com/RaguSauce for additional quick, easy and delicious recipe ideas and go to www.RaguSweeps.com to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four.

I want to go to Venice.


  • Ashley
    February 27, 2014 at 5:20 PM

    I actually love Ragu and use it as the base of my spaghetti sauce!! Your recipe looks so good and is something that I will for sure be trying.

  • Hima @ Hima Hearts
    February 22, 2014 at 12:59 PM

    Yum, these look amazing! Such a fun summery recipe! 🙂 Thanks for linking up with us at the Little Friday Linkup!

    xo, Hima
    Hima Hearts

  • Teri
    February 20, 2014 at 8:06 PM

    These look SO yummy! I’m definitely going to make them for my sons. They’ll love them! I’m glad that I found you at the “All Things Pretty” party!

  • Katherines Corner
    February 20, 2014 at 7:03 AM

    love this! I invite you to share at my blog hop today. Hugs!

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