Home » Recipes » Main Dish Recipes » Pork » Italian Sausage with Roasted Peppers

Italian Sausage with Roasted Peppers

Enjoy a taste of Italy with this flavorful dish of Italian Sausage with Roasted Peppers. It's a simple and satisfying meal that is sure to please.
5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
A serving of Italian Sausage with Roasted Peppers on a white plate.

Enjoy a taste of Italy with this flavorful dish of Italian Sausage with Roasted Peppers. It’s a simple and satisfying meal that is sure to please.

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.

A serving of Italian Sausage with Roasted Peppers on a white plate.

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 a seasoned cook or a kitchen beginner, this dish makes for a tasty dinner with minimal fuss.

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


This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

Must Have Kitchen Knives

My favorite knives! I use the chef’s knife and the paring knife every day. They’ll last you a lifetime.

Check it out >

Wusthof Knife Set

🥘 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. Note: I used tiny red onions from a local farmstand in the photos. You probably won’t have those, so simply use one or two large ones peeled and sliced lengthwise into wedges.
  • 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.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🤔 The Origins of Italian Sausage with Roasted Peppers and Onions


This classic dish hails from Italy, though its precise origin isn’t really known.

The Italian peninsula is famous for its sausages, which vary from region to region, with each locale having a unique flavor profile. The use of peppers and onions as accompaniments has its roots in southern Italy, where meals are often based on what is locally available or grown in family gardens. Bell peppers, in particular, have been grown throughout southern Italy for a long time and are a staple in many traditional dishes.

Over time, as Italian immigrants brought their culinary traditions to places like the United States, the dish evolved and adapted to local tastes and ingredients. Today, Italian Sausage with Roasted Peppers is appreciated in places like New York’s Little Italy and other Italian-American communities across the U.S.

🔪 How to Make Italian Sausage with Roasted Peppers and Onions


  1. Preheat the oven to 425 degrees.
  2. If using large onions, peel and slice them lengthwise.
Small red onions being rinsed in a colander.

👉 NOTE: You probably won’t have these tiny red onions, so you can simply use one or two of the large ones which you’ll peel and slice lengthwise into wedges. If you’re lucky enough to have the small ones, they’re easy to peel by following this method: Bring 3 cups of water to a boil, add the onions and boil for one minute. Drain. Remove roots and outer skin. Cut in half.

Cubanelle peppers cut into strips.
  1. Remove the stems and ribs from the peppers. Slice lengthwise into strips.
Prepped sausages, onions, and peppers on a baking sheet.
  1. Place the onions and peppers on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Add the sausage to the baking sheet. (Prick each sausage a few times with a knife or fork).
  3. Roast for 25-35 minutes or until vegetables are soft and sausages are cooked through.
  4. While the vegetables and sausages are cooking, prepare the linguine according to its package directions.
Veggies added to the cooked linguine.
  1. 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.
  2. Serve the pasta and vegetables with the sausages.

⚠️ Troubleshooting Tips


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


  • 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.
  • After roasting, deglaze the pan with a splash of white wine and let it reduce for a few minutes. Pour 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 to 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 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.

❓ Questions About Italian Sausage and Peppers


Can I substitute the pork sausages with something else?

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.

I don’t have Cubanelle peppers. What can I use?

Bell peppers make a great alternative.

How spicy is this dish?

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.

Can I use other types of pasta besides linguine?

Absolutely! Spaghetti, angel hair, penne, or rigatoni all work perfectly well.

Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

A serving of Italian Sausage with Roasted Peppers on a white plate.

Italian Sausage with Roasted Peppers

Enjoy a taste of Italy with this flavorful dish of Italian Sausage with Roasted Peppers. It's a simple and satisfying meal that is sure to please.
5 from 3 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 762kcal
Author: Lana Stuart

Ingredients

  • 2 large red onions (or 6-8 small)
  • 3 Cubanelle peppers
  • 4 tablespoons olive oil divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 Italian sausage links
  • 8 ounces linguine

Instructions

  • Preheat oven to 425 degrees.
  • Peel and slice the large onions, or if using small ones, bring 3 cups water to a boil. Add the onions and boil for one minute. Drain. Remove roots and outer skin. Cut small onions in half.
  • Remove stems and ribs from peppers. Slice lengthwise into strips.
  • Place onions and peppers on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  • Add sausage to pan. Price each sausage a few times with a fork.
  • 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.
  • 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

Serving 1 | Calories 762kcal | Carbohydrates 53g | Protein 25g | Fat 50g | Saturated Fat 15g | Cholesterol 85mg | Sodium 1409mg | Potassium 650mg | Fiber 4g | Sugar 6g | Vitamin A 333IU | Vitamin C 78mg | Calcium 55mg | Iron 3mg

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.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on August 8, 2017. It has been updated with additional information.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    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.

  2. 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!

  3. 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