Roasted Sausage & Peppers

By Christina Collins

Sausage & Peppers is a classic, Italian-American party staple. It’s affordable, easy to make, and feeds a crowd, so it’s not surprising it makes an appearance at so many gatherings of family & friends. Oh right- and it’s really good too!

The combination of sausage, peppers and onions is a winning flavor explosion! These independently simple ingredients blend together 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 ridiculously easy. Of course you can keep it extra simple and use thing more than sausage, red & green bell peppers and onions, which is what I have done for years. However, I recently discovered a recipe by Ina Garten in her latest cookbook, Modern Comfort Food that takes the classic version up a notch. A few twists on the original version and I had a dinner party level dish on a party food classic. It was a mega hit with my feasters!

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

Get the Penne Alla Vodka Recipe!
sausage & peppers

Roasted Sausage & Peppers

Ina Garten
An elevated twist and a classic dish
Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 3 large yellow onions ½-inch strips
  • 3 large red bell peppers ½-inch strips
  • 3 large orange bell peppers ½-inch strips
  • 3 large poblano 1/4 inch strips
  • 1 medium fennel bulb halved, cored and sliced crosswise ¼ inch thick
  • 2 tbsp 30 ml minced garlic (about 6 cloves)
  • 1 tsp 5 ml dried oregano
  • Kosher salt and freshly ground black pepper
  • 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
 

  • Preheat the oven to 400 degrees F. Arrange racks evenly spaced in the oven.
  • Spread the onions, peppers, fennel, garlic, oregano, 1 tbsp (15 ml) salt and 1 ½ tsp (7.5 ml) black pepper in single layers on 2 large sheet pans. Toss the vegetables with ¼ cup olive oil . Don’t crowd everything in a smaller pan; the vegetables won’t brown.
  • Separately, on a sheet pan, 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.
  • Off the heat, sprinkle on the basil, toss well, taste for seasonings and serve hot with grated Parmesan on the side.

Notes

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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