Oven-Roasted Italian Sausage and Peppers with Garlic and Herbs

Roasted Italian sausage and peppers, or “salsiccia e peperoni al forno,” is a straightforward, comforting dish made from a few simple ingredients. In the oven, sausage, peppers and onions meld into a flavorful one-pan meal that’s perfect for weeknights. There are many variations on the classic; this oven-roasted version is a family favorite and makes great leftovers that can be repurposed throughout the week.

Classic Sausage and Peppers

This dish originates in Southern Italy and remains a beloved, rustic favorite. Sausage and peppers pair naturally and appear in regional variations around the world. In Italy the sausages are often left whole, but here we slice them so the pieces are bite-sized straight from the oven. At its simplest the recipe is just sausage, peppers, olive oil, salt and pepper, though adding a few extra ingredients can deepen the flavor.

What type of sausage is best for this recipe?

The recipe uses raw Italian sausage links—pork sausages in casings. In the U.S. “Italian” sausage generally refers to hot, mild, or sweet varieties. Hot Italian sausage includes Calabrian or crushed red pepper for heat. Mild has no spicy components. Sweet Italian typically adds fennel seeds or ground fennel, giving a subtle anise note. Any of these varieties, or a mix, work well in this dish.

Ingredients

Make this oven-roasted Italian sausage and peppers with the following:

• Italian Sausage: Hot, mild, or sweet links—cut into 1″ pieces.
• Bell Peppers: Red and green are classic; yellow or orange add color.
• Onions: Yellow onions are preferred.
• Olive Oil: Prevents sticking and helps the ingredients roast evenly.
• Pickled Mild Banana Peppers: Adds a touch of tang that mellows while roasting.
• Jarred Roasted Red Peppers: These break down and help create a light sauce.
• Italian Seasoning: A mix of dried Italian herbs for balanced flavor.
• Kosher Salt
• Ground Black Pepper

See the recipe card below for exact quantities.

Substitutions

Common substitutions:

• Bell Peppers: Any mild, sweet peppers available locally will work.
• Onion: Yellow is preferred, but red, white or sweet onions are fine.
• Banana Peppers: Mild pickled rings are used here; swap for hot banana peppers or fresh jalapeño/serrano if you want more heat.

How to Make Italian Sausage and Peppers

This is a forgiving, simple recipe. Roughly chop sausages, peppers and onions, toss with olive oil and seasonings, roast for about 90 minutes at 375°F, and stir occasionally. There are no precise knife skills required and small variations in quantities won’t hurt the result.

Equipment

No special tools required—just a large bowl and a roomy roasting pan or baking dish that can hold the ingredients without spilling the juices. A deep pan is preferable to a shallow sheet tray so the juices stay contained.

Step-by-Step Instructions for Italian Sausage and Peppers

Step 1: Prepare the ingredients

• Slice sausages into 1″ pieces. Cut bell peppers and onions into bite-sized pieces. Drain and chop jarred roasted red peppers. Measure seasonings.

Step 2: Mix and transfer

• Combine sausages, peppers, onions, roasted red peppers, banana peppers, Italian seasoning, salt and pepper in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a large roasting pan; the pieces don’t need to lie flat.

Step 3: Roast

• Roast in a preheated 375°F oven for about 90 minutes, stirring every 20 minutes to promote even browning. Cook until sausages are cooked through and vegetables are tender.

Variations

Ways to change the recipe:

• Spicy: Add Calabrian chile, jalapeños, serranos or other hot peppers.
• Traditional minimalist: Omit onions and jarred peppers, leave sausages whole and roast for a simpler version.
• With tomatoes: Add crushed tomatoes or cherry tomatoes for acidity and brightness.

Storage

Refrigerator: Cool to room temperature, store in an airtight container for up to 5 days.

Freezer: This dish freezes well—place cooked, cooled portions in freezer-safe containers for up to 6 months. Thaw before reheating.

Reheating: Reheat on the stovetop over low to medium-low heat in a covered saucepan until warmed through for best texture and flavor.

Troubleshooting

Prevent burning: Stir the pan about every 20 minutes so the top pieces don’t overcook. Onions are the most likely element to burn if left unattended.

What to make with Italian Sausage and Peppers

• Serve as-is: A simple bowl makes a satisfying weeknight meal.
• With crusty bread: Use bread to soak up the juices for a heartier meal.
• Over polenta: Spoon the sausage and peppers over creamy polenta for a comforting plate.
• Make a sub: Pile into a hoagie roll for a classic sandwich.
• Toss with pasta: Mix with cooked pasta using the pan juices as a light sauce.
• Over rice: Serve over white rice for a nontraditional but tasty option.

What wines pair with this Italian Sausage and Peppers?

The dish pairs well with medium- to full-bodied reds such as Malbec, Nero d’Avola, Primitivo, Zinfandel or Shiraz. If you prefer white, a bright Pinot Grigio, Pinot Blanc or Riesling offers a lovely contrast to the savory flavors.

Looking for more Italian recipes?

Explore other classic Italian recipes for more inspiration. A cookbook with Italian and Italian-inspired dishes can also provide a range of reliable recipes for weeknight dinners and special occasions.

FAQ

Related

Looking for other recipes like this? Try these classic Italian dishes:

Pairing

Appetizers that pair well with sausage and peppers:

📖 Recipe

Food safety

• Do not use the same utensils for cooked food that touched raw meat.
• Wash hands after handling raw meat.
• Use separate cutting boards for raw meat or sanitize thoroughly before reuse.
• Do not leave food in the temperature danger zone (between 40°–140°F) for extended periods.
• Never leave cooking food unattended.

See more guidelines at USDA.gov.