Sheet Pan Italian Sausage with Roasted Peppers

Sheet Pan Italian Sausage with Roasted Peppers is a flavorful dinner that’s quick to make, easy to clean up, and perfect for busy evenings.

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

▢ 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

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.

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.