Roasted Sausage & Peppers

By Christina Collins

sausage & peppers

The best sausage & peppers recipe. Seriously.

Sausage & Peppers is a traditional, Italian-American dish. It’s affordable, easy to make, and feeds a crowd, so it’s not surprising it makes an appearance at so many gatherings. It doesn’t hurt that it’s really good too!

The combination of sausage, peppers and onions is a winning flavor explosion! These independently simple ingredients come together brilliantly and the results are simply delicious.

Growing up in the Italian-American household that I did, I can recall my mother or aunt standing at the stove for what felt like hours pan frying each sausage. The dish was made predominately made on the stove top. Oh and what a mess it would make! The whole kitchen had a grease lick on it when they were done making “old-school” sausage & peppers. There is simply no reason to waste the time, or mess, to make them on the stove top when roasting them results in a better tasting sausage.

sausage & peppers
You can use spicy or sweet Italian sausage, or a combination. (Spicy always wins in our house!)
Modern comfort food cookbook by Ina Garten

Roasted sausage & peppers are delicious, and really easy to make. Of course you can keep it extra simple and use nothing more than sausage, red & green bell peppers and onions, which is the combination I have used for years. However, when I discovered a recipe by Ina Garten in her latest cookbook, Modern Comfort Food, things changed around here. She took the classic version up a notch and now there is no going back. With just a few twists on the classic version, this dish goes from basic to dinner party worthy.

I serve Roasted Sausage & Peppers with Penne alla Vodka. It’s a perfect pairing and everyone goes home happy & full!

Penne Alla Vodka
This is the best recipe for Penne alla Vodka you will find. It is creamy, luscious, bursting with flavor and just a pinch spicy. It’s extremely crave-able, it’s addicting, and you will eat too much.

How to make Sausage & Peppers

sausage & peppers

Roasted Sausage & Peppers

A "sure to please" classic dish made with sausuages, onions & peppers. Serve along side pasta, rice or with club rolls to make sandwiches.
Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Servings 6 people


  • 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


  • 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.


This recipe can serve 6 as a main course assuming 2 sausage links per person. Alternatively, serve with club rolls and make 12 sausage & pepper sandwiches. 

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