Open Faced Italian Sausage Melts with Caramelized Onions and Peppers

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 for additional quick, easy and delicious recipe ideas and go to 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.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Ashley

    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.

  2. Hima @ Hima Hearts

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

    xo, Hima
    Hima Hearts

  3. Teri

    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!

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