Busy weeknights call for simple suppers, and this Sheet Pan Italian Sausage with Roasted Peppers is one of my go-to favorites. Everything cooks together in the oven on one big pan, and the flavors are so satisfying that you’d never guess how little effort it takes.
Often, it’s the simplest recipes that leave a lasting impression and keep us coming back to cook them over and over again. I’m talking about recipes like the classic Italian Sausage with Roasted Peppers and onions. In the sometimes overwhelming volume of recipes available to us, this is one that I’m always happy to revisit.
There’s something so pleasing about the combination of flavors in this dish: the robust flavor of the Italian sausage pairs perfectly with the slightly sweet red onions and the earthy flavor of Cubanelle peppers.
The beauty of this recipe lies in just how straightforward it is. A few fresh, high-quality ingredients and a single sheet pan are all you need to create this lovely dinner dish. Whether you’re an old pro or a kitchen beginner, this dish makes for a tasty dinner with minimal fuss.
— This post was originally published on August 8, 2017. It has been updated with additional information.
Recipe Snapshot
Cuisine: Mediterranean
Cooking Method: Oven
Total Time: 50 Minutes
Servings: 4
Primary Ingredient(s): Italian sausage, peppers, onions, linguine
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I placed the sausage, peppers, and onions on sub rolls and everyone loved them. The peppers came out much better than frying! I felt like I was back in Little Italy in New York! (lol)”
— Tony P.
Tools and Equipment Needed
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- Baking Sheet: A baking sheet large enough to hold all the ingredients without overcrowding.
- Sharp Knife and Cutting Board.
- Large Pot: For boiling the pasta.
Ingredient Notes
- Red Onions — Oven-roasted red onions add a mild, sweet undertone to the recipe that balances out the robust flavors of the sausage and peppers. If you don’t have red onions, yellow onions work well, too.
- Cubanelle Peppers — I really like Cubanelle peppers in this recipe because of their mild, earthy flavor and vibrant color. If you don’t have access to them, you can easily substitute sweet bell peppers of any color.
- Olive Oil — I typically use extra virgin olive oil in this recipe, but whatever you have on hand is okay.
- Italian Sausage Links — My preference is for sweet Italian sausage.
- Linguine — This flat, thin pasta works great for the dish. Alternatively, spaghetti or fettuccine may be used.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Italian Sausage with Roasted Peppers and Onions
- Preheat the oven to 425 degrees.
- Place the onions and peppers on a large baking sheet. Drizzle with two tablespoons of olive oil and sprinkle with salt and pepper.
- Add the sausage to the baking sheet. (Prick each sausage a few times with a knife or fork).
- Roast for 25-35 minutes or until vegetables are soft and sausages are cooked through.
- While the vegetables and sausages are cooking, prepare the linguine according to its package directions.
- Drain the pasta and return it to the pan. Add the roasted peppers and onions to the linguine and drizzle with the remaining olive oil. Toss pasta and vegetables.
- Serve the pasta and vegetables with the sausages.
Recipe Success Tips
- For Even Cooking: To make sure the sausages cook uniformly, turn them midway through the roasting time.
- Don’t Overcrowd the Veggies: If the vegetables are piled up too much, they’ll tend to steam instead of achieving that desirable roasted finish.
- Balance the Oil: If you find the dish too dry, drizzle a touch more olive oil when combining the pasta and vegetables.
- Complete Cooking: Make sure the sausages are thoroughly cooked by checking their internal temperature with a meat thermometer. It should reach at least 160°F (71°C) for pork sausages.
Recipe Variations to Try
- Add a handful of halved cherry tomatoes to the baking sheet along with the peppers and onions.
- Spice it up with hot sausage or a sprinkle of red pepper flakes.
- Stir in some grated Parmesan cheese or Pecorino Romano cheese when adding the vegetables to the pasta.
- After roasting, deglaze the pan with a splash of white wine and let it reduce for a few minutes. Pour that into the pasta and vegetables.
How to Serve
- Serve the sausage, peppers, and onions on top of pasta with garlic bread or focaccia and a tossed green salad on the side.
- A cold, tangy cucumber or tomato salad is a great option over a plain green salad.
- I firmly believe that presentation matters, so I’d suggest a garnish of fresh herb leaves—fresh basil is particularly nice—or even edible flowers such as chive blossoms.
How to Store
- Before storing any leftovers, let them cool to room temperature. Use an airtight container and keep it in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture. If using a microwave, sprinkle a bit of water over the pasta to prevent it from drying out.
- May be frozen in a freezer-safe airtight container for up to a month. Thaw in the refrigerator before reheating.
More Recipes You’ll Like
Italian Sausage, White Bean, and Spinach Soup
Pasta with Italian Sausage and Tomatoes
Italian Sausage and White Beans Skillet
Italian Sausage Alfredo
Questions About Sheet Pan Italian Sausage and Peppers
If you don’t eat pork, you might consider one of the excellent brands of chicken sausage or turkey alternatives that are available. Or one of the plant-based options. Just be sure to check the package for the correct cooking time.
Bell peppers make a great alternative.
The spiciness is determined by your sausage choice. Choose sweet or mild sausages for a mild (practically no spice) version or hot sausages for a spicier recipe.
Absolutely! Spaghetti, angel hair, penne, or rigatoni all work perfectly well.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Sheet Pan Italian Sausage with Roasted Peppers
Ingredients
- 2 large red onions peeled and sliced lengthwise
- 3 Cubanelle peppers (or bell peppers), stems and ribs removed, sliced into strips
- 4 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 Italian sausage links
- 8 ounces linguine
Instructions
- Preheat oven to 425 degrees.
- Place onions and peppers on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.2 large red onions, 3 Cubanelle peppers, 4 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper
- Add sausage to pan. Pierce each sausage a few times with a fork.4 Italian sausage links
- Roast for 25-35 minutes or until vegetables are soft and sausages are cooked through.
- While vegetables and sausages are cooking, cook the linguine according to package directions.8 ounces linguine
- Drain pasta and return to the pan. Add roasted peppers and onions to linguine. Drizzle with remaining olive oil. Toss pasta and vegetables.
- Serve pasta and vegetables with sausages.
Notes
- Before storing any leftovers, let them to cool to room temperature. Use an airtight container and keep in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture. If using a microwave, sprinkle a bit of water over the pasta to prevent it from drying out.
- May be frozen in a freezer-safe airtight container for up to a month. Thaw in the refrigerator before reheating.
- If you don’t eat pork, you might consider one of the excellent brands of chicken sausage or turkey alternatives that are available. Or one of the plant-based options. Just be sure to check the package for the correct cooking time.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
These came out perfectly. I set my LG Convection oven to “Roast”, and the temperature automatically adjusted itself from 425 to 400. (Which always happens when I use it in convection mode.
I roasted everything for 35 minutes, and loved the results! I placed the sausage, peppers, and onions on sub rolls and everyone loved them. The peppers came out much better than frying! I felt like I was back in Little Italy in New York! (lol)
I did prick the raw sausage with a fork before roasting, other than that, followed the recipe to a T.
I’m so pleased to know that you liked the recipe!
I just discovered your website and it’s WONDERFUL!!! But, I have no luck to really explore it by having it honor requests for special recipes. How do I do that? Any help will be greatly appreciated. Thanks!
There is a “search this website” bar in the right most column. You can search for specific recipes there.
Come to my house. You can star gaze from the pasture, 10 steps from the back porch. We’ve done it before, laying on those old fashioned beach lounge chairs that fold up into thirds. If you happen to see a shooting star, it’s a breath taking sight.
Peppers/Onions/Sausage looks great. But not as good as a shooting star.
Miss P