Sheet Pan Sausage & Peppers
An easy way to make the classic Italian Sausage & Peppers, great on pasta, with risotto or on a toasted Hoagie roll.
My Number One Fan gets all the credit for finding, testing and refining all but one of the Sheet Pan Dinners on Kitchen Tapestry. This one came from the shockingly delicious website.
The original concept of this recipe was to throw together a store-bought vegetable tray and some turkey sausage links together on a sheet pan for a convenient, healthy meal. We didn’t follow that recipe at all. In fact, we weren’t even close. But we did take the inspiration to make a classic Italian skillet-made dish of Sausage & Peppers using the Sheet Pan Dinner method of preparation. Cherry tomatoes are not traditionally included in the ingredient list for this dish, but added at this chef’s discretion.
Sheet Pan Sausage & Peppers
Ingredients
- 1 lb (4 links) fresh (not pre-cooked) mild Italian sausage links (like, Johnsonville)
- 1 cup grape tomatoes
- 1 red bell pepper, cut into rings
- 1 yellow bell pepper, cut into rings
- 1 green bell pepper, cut into rings
- 1 sweet onion cut into thin rings (like, Vidalia or Texas 1015)
- 2 tbsp olive oil
- 2 tbsp dry red wine
- 1 tbsp garlic, minced
- 1 tbsp Italian seasonings
- non-stick cooking spray (like, Pam)
- chiffonade of fresh basil for garnish
- sprinkle of Parmesan, Pecorino Romano or Parmigiano-Reggiano cheese for garnish
- non-stick cooking spray (like, Pam)
Instructions
- Preheat oven to 400°F.
- Spray the sheet pan with non-stick cooking spray.
- Toss the veggies together with the olive oil, wine, garlic and all seasonings, combining to coat well.
- Then lay out in a single layer on the sheet pan. Nestle the sausages in among the veggies.
- Check at 45 minutes by cutting one of the sausages in half. If you still see pink, cook another 10 minutes. If your oven cooks slow, cutting the sausages in half will hasten their cooking.
