Italian sausage is roasted with chunks of sweet bell peppers and red onion for a meal that’s so much greater than the sum of its parts. Enjoy it on its own, tossed with pasta, over rice, or even stuffed into sub sandwich rolls!
A Three-Ingredient Dinner That Satisfies
I’ve turned to this sheet pan recipe time and time again. It’s a streamlined version of the classic Italian-American Sausage, Peppers, and Onions, a meal that simmers browned Italian sausages with sautéed bell peppers, onions, garlic, tomatoes, spices, and sometimes a splash of Marsala wine. It’s a pretty quick as-is, but I wanted to make it even simpler, so I trimmed the ingredient list and made it an almost hands-off affair. The key players—sausage, bell peppers, and onions—are simply thrown onto a sheet pan, tossed with olive oil, salt, and black pepper, and roasted at high heat until the sausage is cooked through and the vegetables are tender and caramelized. Both the sausage and vegetables release some of their natural juices, so you’re left with a juicy, vibrant trio that is a perfect meal for such little effort.
What Sausage Should I Use?
This recipe calls for Italian sausage given that it has Italian-American roots. Feel free to use either sweet or hot Italian sausage, depending on your spice tolerance. You can also use pork, chicken, or turkey Italian sausage. Italian sausage is typically found in links or in bulk. Both will work here, but if you’re using links, remove the casing by slicing it open with a paring knife and peeling it off.
What Type of Peppers and Onions Should I Use?
I love giving this sheet pan dinner a burst of color, which is why I opt for colorful bell peppers and a red onion. Use an assortment of green, red, yellow, or orange bell peppers or pick up a bag or two of mini sweet peppers, which I love because they don’t contain as many pesky seeds, so they’re even easier to prep.
How to Enjoy This Sheet Pan Dinner
There are near endless options to enjoy this recipe. On multiple occasions, I’ve simply carried the sheet pan to the dinner table, along with crusty Italian bread or pillowy focaccia and a simple green salad. We each scooped up what we like and swiped the pan juices with the bread. That’s just one approach. Here are others:
Serve it over rice, farro, quinoa, polenta, or cauliflower rice. Cook up a pot of pasta, such as penne or orecchiette, while the sheet pan is in the oven, then toss them together with another glug of olive oil and some finely grated Parmesan cheese, for a hearty pasta dinner. Stuff it into sub sandwich rolls with a sprinkle of shredded mozzarella. Broil the sandwiches for a minute or two until the cheese melts. Serve them with warm marinara sauce for dipping and plenty of napkins.
Storage Suggestions
This recipe keeps well, stored in an airtight container in the refrigerator, for up to four days. It’s a nice option if you meal prep. Make it over the weekend and rewarm in the microwave or in a 425°F oven for about 10 minutes.
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