Sausage Peppers One Pan Dinner

This sausage and peppers recipe is what I call a weeknight hero dish. It is perfect for those times when you want maximum flavor without filling your sink with pans. Its roots are Italian American but honestly it is now a classic in my own kitchen and there is nothing more comforting than roasted sausage mingling with sweet peppers and onions in one big pan.

I made this first when I had guests coming over unexpectedly and now it shows up in my meal plan every month. It is just so reliable and everyone goes back for seconds.

Ingredients

• Extra virgin olive oil: because it creates a rich base flavor and helps the veggies caramelize well look for one that is single origin for best taste
• Red wine vinegar: because it brightens everything up choose one that is bold and fruity for best results
• Garlic: use cloves that are heavy for their size and free of green sprouts mince them so they disappear into the dish
• Dried oregano: because it brings warmth and earthy flavor look for a fresh aromatic jar not one that has been hiding in your cupboard for years
• Crushed red pepper: for a little heat pick flakes that are deep red for fresher flavor or leave it out if you do not want spice
• Bell peppers: I like a mix of red yellow and orange for color and sweetness choose peppers with shiny unwrinkled skin
• Yellow onion: opt for firm onions that are heavy and have no soft spots cut to match the peppers in size for even roasting
• Kosher salt and freshly ground black pepper: because seasoning as you go brings the whole dish to life
• Italian sausage: I usually go for sweet or hot depending on my mood look for sausages with plump casings and lots of visible seasoning
• Fresh basil: for that burst of herbal freshness always choose bright green leaves that look perky and fresh

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees and let it heat while you prep the rest This ensures even cooking from the start

Make the Oil and Vinegar Mixture:

Whisk olive oil red wine vinegar minced garlic dried oregano and crushed red pepper flakes in a large mixing bowl Make sure everything is smoothly combined so the flavors coat every vegetable

Toss the Vegetables:

Add sliced bell peppers and onions into the bowl Toss them well so that every piece is slick and shiny from the oil mixture This step is what makes the veggies roast up tender and flavorful

Layer in the Pan:

Pour the vegetable mix into a nine by thirteen inch pan Spread evenly across the bottom Arrange the sausage pieces right on top so their juices drip into the veggies while roasting

Bake to Perfection:

Slide your pan into the oven and bake for forty to forty five minutes Check that the vegetables are tender and sweet and that the sausage is cooked through with a delicious golden color

Finish and Serve:

Scatter freshly sliced basil across the hot pan and either serve right from the dish or pile onto crusty rolls or pasta

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My favorite part is the way roasted peppers turn almost buttery against the spiced sausage I will never forget my daughter getting excited for the first time about all those colorful veggies piled up next to her sausage because they looked like a rainbow on her plate

Storage Tips

Let leftovers cool fully then store in an airtight container in the fridge for up to four days For longer storage freeze portions up to three months Reheat gently in the microwave or oven until piping hot

Ingredient Substitutions

You can swap in chicken sausage or turkey sausage with great results Red onions work for yellow and you can use half dried basil if fresh is not available If red wine vinegar is missing from your pantry try white wine vinegar or even a generous squeeze of lemon juice

Serving Suggestions

Serve this as is in a big bowl or pile onto a toasted hoagie roll with a swipe of mustard It is also fantastic with some garlic bread or over buttery noodles I have even spooned leftovers into an omelette for brunch

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Cultural Context

Sausage and peppers started in Italian American communities in cities like New York often showing up at street fairs and festivals It is loved for being hearty filling and easy to make in huge batches That simplicity plus flavor explosion are why it crossed into weeknight dinner status for so many families

Common Recipe Questions

→ What type of sausage works best?

Italian sausage, either sweet or hot, is most traditional. You may also use spicy varieties like andouille or chorizo for extra flavor.

→ Can I use different bell pepper colors?

Absolutely. Mixing red, yellow, and orange peppers adds sweet flavor and color. Avoid green if you prefer a milder taste.

→ How do I ensure even cooking?

Slice the peppers and onions evenly so they roast at the same rate as the sausage. Arrange everything in a single layer.

→ What sides pair well?

Try serving with pasta, mashed potatoes, garlic bread, or sautéed greens for a well-rounded meal.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

→ Can I use a different vinegar?

Red wine vinegar is classic, but white wine vinegar or even lemon juice can be used for a different tang.