Sausage and Peppers is a delicious, easy to make Italian-American dish that many of us are familiar with. However, when I discovered the Ina Garten recipe for Oven Roasted Sausage and Peppers in her cookbook, Modern Comfort Food, it changed everything! With just a few twists on the classic version, this dish goes from “basic” to “dinner party worthy.”
Growing up with Italian Sausage & Peppers
Growing up in the Italian-American household that I did, I can recall my mother and aunt standing at the stove for what felt like hours as they pan fried each sausage. The dish was made mostly on the stove top and Oh!, what a mess it would make! The whole kitchen had a grease lick on it by the time they were done making “traditional” sausage and peppers. The tradition continued when I started cooking – there I would be standing over the stovetop covered in grease. But as it turns out, there is simply no reason to waste the time, or mess, when making Italian sausage and peppers when roasting sausage yields better results and makes a truly delicious dish.
The best Sausage Peppers and Onions are roasted, not fried.
These independently simple ingredients of sausage, peppers and onions are a winning combination without much else. However, with the addition of just a few more ingredients and a sheet pan, the results are simply outstanding.
What sets this Baked Sausage and Peppers Recipe apart
This recipe includes the addition of poblano peppers, which have mild heat and an earthy flavor, mixed with colorful red, yellow and orange bell peppers. including thinly sliced fennel adds a unexpected layer of flavor and complexity. The vegetables are then tossed with extra virgin olive oil, oregano and seasoning and then roasted. After the initial vegetable roasting, the sausage is added on top of the vegetables where the flavors from the sausage seep into the vegetables, getting tossed occasionally. Finally, adding a touch of white wine, cherry tomatoes, basil and parmesan take this Roasted Sausage & Peppers recipe all the way to the top. This is all-star level sausage & peppers!
You can use spicy or sweet Italian sausage, or a combination. (Spicy always wins at my house!)
Inspired by Ina Garten’s Sausage & Peppers Recipe
Pro tip for the best roasted sausage & peppers:
- Don’t over crowd the vegetables on initial roasting or they will steam rather than roast. Instead, use as many sheet pans as necessary to spread out the vegetables. Then, combine into a single pan and continue the recipe steps. (It’s worth the effort.)
Can I make Sausage & Peppers in advance?
Yes! Roasted Sausage & Peppers can be made in advance. Cook entirely except for adding the basil (if using). Let cool completely and the refrigerate up to 48 hours. Reheat in the oven at 400°F. You can also freeze Sausage and Peppers and it reheats very well.
What goes with Italian Sausage and Peppers?
If serving for a sit down meal, serve with a pasta such as penne all vodka and a saide salad. If serving to a party or in a casual environment, serve with club rolls on the side and let everyone make their own Sausage & Pepper sandwich.
How do I reheat Sausage and Peppers?
Preheat oven to 400°F and heat covered for about 20-25 minutes or until hot.
Can I make Sausage & Peppers in the Oven?
Yes! And it is significantly easier and tastes better than pan frying.
Arrange the ingredients on 1-2 sheet pans (careful not to overcrowd) and bake at 400°F, tossing occasionally until browned and caramelized.
How to make Sausage & Peppers for a Party
Sausage and Peppers is a great recipe to make for a crowd. It can be doubled and tripled easily, and can be made in advance and reheated. It will go further if you serve it will club rolls.
Best Roasted Sausage & Peppers Recipe
Ingredients
- 3 large yellow onions- 1/2 inch strips
- 3 large red bell peppers- 1/2 inch strips
- 3 large orange bell peppers- 1/2 inch strips
- 3 large poblano- 1/4 inch strips
- 1 medium fennel bulb- halved, cored and sliced crosswise ¼ inch thick
- 2 tbsp fresh minced garlic
- 1 tsp dried oregano
- salt and freshly ground black pepper (Diamond brand kosher salt recommended)
- Extra Virgin Olive oil
- 1 lb sweet Italian sausage links
- 1 lb hot Italian sausage links
- 1 pint red cherry tomatoes
- 1/3 cup dry white wine such as Pinot Grigio
- ½ cup julienned fresh basil leaves
- freshly grated Parmesan cheese for serving
Instructions
- Arrange racks evenly spaced in the oven. Preheat the oven to 400 degrees F.
- Toss together the onions, peppers, fennel, garlic, oregano, 1 tbsp kosher salt and 1 ½ tsp fresh black pepper & ¼ cup olive oil. Spread evenly in a single layers between 2 large sheet pans. Don’t crowd everything in a smaller pan or the vegetables won’t brown.
- Separately, on a 3rd sheet pan or baking dish, toss the sausages with 2 tbsp olive oil and spread them out in one layer. Roast the vegetables & the sausages for 20 minutes.
- (If you do not have 3 sheet pans, use a roasting pan for one set of vegetables or the sausage, or, simply roast the vegetables first, then the sausages next, and then continue on with the recipe.)
- Toss the vegetables to combine to a large roasting pan and place the the sausages top of the vegetable mixture.
- Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly. (If the tomatoes are small, wait 10 minutes to add them.)
- Off the heat, sprinkle on the basil, toss well, taste for seasonings and serve hot with grated Parmesan on the side.
What readers are saying about Ina Garten’s Oven Roasted Sausage and Peppers (A 5 star recipe)
I made this completely in advance for my boyfriend’s birthday for a few friends and it reheated perfectly! I got so many compliments. More ingredients than I expected but worth it.
This tasted like something you’d order at a great Italian restaurant. The onions and peppers had so much flavor from roasting, and I really liked the addition of the tomatoes at the end. The cleanup was also easy.
I’ve made sausage and peppers for years, but roasting everything together made a huge difference. The peppers got sweet and caramelized instead of watery, and the sausage stayed incredibly juicy. This is my new go-to recipe.
I’ve always made sausage and peppers on the stovetop, but after trying this version, I’m never going back. Thank you!