Are you looking for an Italian sausage dinner idea? This Italian Sausage, Potatoes, Peppers, and Onions will quickly become your go-to recipe.
Who can resist a great-tasting sausage bake?
Especially with Italian sausages!
You might be surprised to see that in this recipe, the potatoes are parboiled and the rest of the ingredients start in a frying pan before getting roasted in the oven.
That’s where the taste transformation from ordinary to extraordinary is complete.
With just one or two additional steps, so many recipes using Italian sausages can be improved. Whether combining it with orecchiette in a pasta dish, using it as an ingredient to make pizza rolls or Italian soup – there is no denying the boost in flavor.
Italian home cooking never tasted so good!
When compared to a simple sheet pan dinner, you won’t believe how tasty this roasted sausage dish becomes by starting it off on the stovetop.
Are you ready to get started?
Mise en place
There’s a lot of chopping in this recipe. So grab your sharpest knife because you are going to need it!
Prep the potatoes: Let’s start with the potatoes since we need to parboil them. Peel and cut about 4 large yellow potatoes into wedges. Russet potatoes are a great alternative.
Add the potato wedges to a large pot of cold salted water.
Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
Let’s continue chopping the rest of the vegetables.
Prep the vegetables: Slice 2 medium onions, 4-5 green onions, 1 red pepper, and 1 yellow pepper. Depending on the size of your garlic and your preference, coarsely chop about 3-4 medium cloves.
We are using parsley to garnish our Italian sausage dish so coarsely chop about 3-4 tablespoons.
Prep the sausage: The sausage can be left as is or cut up. I prefer to cut my Italian sausages into thirds. You can use either mild or strong, once again, your preference. For a healthier choice, use chicken or turkey sausages.
Preheat oven to 425°F (220°C).
Place the oven grate on the lower center rack, the second from the bottom.
Instructions
Add 2 tablespoons of olive oil to a large skillet over medium-high heat.
Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
Add the 2 sliced onions and cook for about 5-7 minutes. Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper or chili flakes.
Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
Time to check our parboiled potatoes.
If a knife can easily be inserted, it is done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine and set aside.
Time to add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften.
Transfer the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
Toss gently together.
If desired, sprinkle with a little more paprika over the top, about ½ teaspoon or so.
Cover with aluminum foil and bake for about 20 minutes.
Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
Transfer to a serving dish, garnish with fresh chopped parsley and serve.
Tips
- use Italian sausage made with lean pork meat;
- add carrots, broccoli or cauliflower to increase the vegetable intake;
- leftovers can be stored in the refrigerator for up to 2 days.
Do I have to use Italian sausage?
No. This recipe works with any kind of sausage. For a leaner option, try chicken or turkey sausages. If, on the other hand, you would like to eliminate the sausage completely, I would direct you to this vegan roasted potato recipe with onions and red pepper.
What’s the best type of potatoes for this recipe?
Yellow flesh potatoes are best because:
- they have a waxy and firm texture;
- will stay firm and retain their shape throughout the roasting time and
- the interior becomes moist and flavorful when cooked.
Potato side dishes we love
- Swiss Chard Recipe with Potatoes
- Italian Potato Croquettes
- Crispy Oven Roasted Potatoes
- Italian Potato Recipe
- Smashed Fingerling Potatoes
- Italian Potato Salad
Recipe inspiration
Like most Italian immigrants, my dad would love to make homemade salumi.
Soppressata, salami, and prosciutto, to name but a few, were always appreciated by family and friends.
Depending on what time of the year it was, they would be hung with care in la cantina, the cold room.
My dad would also make his sausages. He was a butcher by trade and would only use the leanest of meats.
Sometimes, the sausage was combined with broccoli rabe to this orecchiette pasta dinner.
The combination of my dad’s fennel sausages with potatoes, onions, and red peppers was another meal made religiously by my mom every Saturday night. It was usually served with this refreshing Italian Tomato Cucumber Salad.
Salsicce e peperoni con patate… another example of Italian home cooking.
I can still remember quarreling with my younger brother about who would get the last roasted potato! Inevitably, my dad would give it to my little sister. Our table manners quickly improved!
Did you grow up in an Italian household?
Was this a childhood dish you remember your mom making?
If you are interested, I recently made this recipe with my friend Carlo, a professional chef. If you would like to see how it is made, head on over to YouTube. Just click on the following link and be sure to subscribe to the YouTube channel as my friend Carlo and I plan to share more wonderful recipes with all of you!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
Ciao for now,
Maria
★★★★★ If you have made this Italian sausage and potatoes recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Sausage, Potatoes, Peppers and Onions
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Ingredients
- 4 large potatoes peeled and quartered, yellow or russet, about 2 pounds
- 3 tablespoons olive oil extra virgin, separated
- 3-4 cloves garlic coarsely chopped
- 2 medium onions sliced
- pinch red pepper flakes or chili flakes, optional
- 4 Italian sausages cut into thirds
- 1 red pepper trimmed and sliced
- 1 yellow pepper trimmed and sliced
- 4-5 green onions sliced
- 1-1½ teaspoons paprika
- salt and pepper to taste
- 3-4 tablespoons Italian flat-leaf parsley fresh and finely chopped
Instructions
- Preheat oven to 425° F (220° C).
- Place oven grate on the lower center rack, that is the second from the bottom.
- Add the potato wedges to a large pot of cold salted water.
- Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
- Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
- Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
- Add the 2 sliced onions and cook for about 5-7 minutes.
- Add salt and pepper to taste. If you like a little heat, add a pinch or two of pepper flakes.
- Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
- Check the potatoes for doneness.
- If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
- Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
- Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften.
- Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
- Toss gently together.
- If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
- Cover with aluminum foil and bake for about 20 minutes.
- Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
- Transfer to a serving dish, garnish with fresh chopped parsley and serve.
Notes
- use Italian sausage made with lean pork meat;
- add carrots, broccoli or cauliflower to increase the vegetable intake;
- leftovers can be stored in the refrigerator for up to 2 days.
- they have a waxy and firm texture;
- will stay firm and retain their shape throughout the roasting time and
- the interior becomes moist and flavorful when cooked.
Nutrition
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Jodie
Absolutely delicious!! Just like my Italian grandma used to make. I doubled the recipe for my hungry teens and added Italian seasoning and garlic and pepper seasoning to the frying pan while frying everything plus salt and pepper. Skipped the green onions because my kids don’t like them. Everything turned out perfect and soooo delicious!! There was literally not a speck left. Everyone wanted seconds. I’ll definitely make this more often! Easy to make and soo tasty!
Maria
Thank you so much for your wonderful comment Jodie! I’m thrilled to hear that the recipe brought back memories of your Italian grandma’s cooking. Doubling the recipe and adding Italian seasoning, garlic, and pepper sounds like a fantastic twist! I’m glad it was a hit with your teens and that everyone went back for seconds. It’s always great to find a dish that the whole family loves.
Patty
I’m anxious to make this, but I’m wondering, what kind of paprika did you use?
Maria
Great question Patty! I typically use sweet paprika for a more balanced flavor, but if you prefer a smoky depth, you can use smoked paprika instead. If you like a bit of heat, hot paprika is also an option. Let me know which one you go with—I’d love to hear how it turns out!
Jo
Delicious.
KD
This dish was good, however I found the potatoes mushy.I think next time I won’t par boil them
Maria
Glad you enjoyed the flavors! Skipping the par-boil can definitely help keep the potatoes firmer if that’s your preference. Personally, I find parboiling helps everything cook evenly, but cutting the potatoes slightly larger can also help them hold their shape. Hope your next batch turns out just right!
Augusto Schiano Jr
The absolute best hands down! 🤌🏼👌🏼
Maria
Thank you kindly Augusto!
Susan Lane
I just loved this recipe. I was looking to have something different that didn’t have spaghetti sauce in it. So tasty! Just myself now, but I made it for four people anyway…leftover heaven. Thank You!
Maria
Thanks so much for sharing Susan!
Carol Ann
This was fantastic!! Came back to write it all down to add to my cookbook I’ll pass on to one of those kids and then saved it to Pinterest! Thank you for this great meal!
Maria
So thrilled to read this! Thanks so much Carol Ann!