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.
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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
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
John F. MacMichael
This is a great recipe! I found it via a link at the Ace of Spades blog (the Morning Rant, 6/1/20).
I made it for dinner last Monday. It was delicious. The prep work did require a good amount of time but if one takes it in order and allows enough time and space to work comfortably (also enough bowls to hold prepped ingredients) it is not a difficult recipe. I also liked that the final baking stages gave one time to square away the kitchen and then enjoy a cold beer (or a good glass of red wine) before sitting down to dinner.
One question on ingredients: I used a red and a yellow bell pepper for this which worked well. Later in the summer, when they are in season, our local Farmers Market offers some gorgeous peppers. I am thinking that I might use some these in this dish. Also thinking about throwing in some mushrooms. Comments or suggestions?
Thank you for a great addition to my recipe collection.
John F. MacMichael, Portland, OR.
Maria
Great comment. Thank you so much for sharing John. I apologize for the late response, I had difficulties with my comment box and just came across your comment.
Any variety of peppers should work really well in this dish. I hesitate to add the mushrooms as they may give off to much moisture. In the past, I have added carrots and they tasted great.
Jesse
Tonight was the second time I made this recipe . My wife and I both loved it the first time , of course this time too ! It’ll be in our permanent rotation for delicious meals ! Thanks
Maria
How wonderful Jesse! Thanks so much for sharing!
Barbara
As I said before Perfection at its Finest!
Question .. can you freeze this dish?
Maria
Thanks again Barb. I have never tried. I think that the texture of the peppers and the potatoes would become kind of mushy when reheating… would love to hear about your results if you do decide to try it.
Barbara
Absolutely delicious! Made it today as directed ! Perfection at its finest! Barbara
Maria
Thanks so much Barbara! Thrilled to hear you enjoyed it!
Jill
Can I use an Italian sausage ring here keeping it whole and browning it like the links before putting in the oven with the potatoes?
Maria
Although I have not tried, you should be able to get great results. I love this idea! It will definitely be a great looking dish. Thanks for stopping by.
Mary Louise
So delicious! I made this for dinner tonight and it was superb! Due to the requests of the government to stay home and not go out and about unless absolutely necessary, I now have no leftovers. 😞 I used what I had in house, 1 green pepper, 1 onion, garlic and about 3/4 lb. Italian sausage. No potatoes. 😕 I used a smaller baking dish and baked as called for. We toasted sun dried tomato focaccia buns and made sandwiches. Yum! The next time I make this I’m doubling your recipe!
God bless and good health wishes to all.
Maria
Thank you for sharing Mary Louise. Keep well.
Marilyn yale
Love he recipe but when making it again would include possibly some beef or chicken broth. After the final two steps ingredients were somewhat dry.
Maria
I have not come across this issue, but I think that is a great solution. Thanks for sharing Marilyn.
Fran
I love sausage and peppers! My dad always made these growing up. I love to use a some banana peppers or add a some vinegar for a little tang! Trust me it adds an extra something special!
Maria
Thanks for sharing Fran, sounds delicious!
Grace
I completely forgot about this dish! Thanks for the reminder. It looks so good! I will definitely make it soon… maybe on Saturday night, like your mom!
Maria
Thanks so much, Grace ♥
Debbie
Made this tonight for dinner. Hubby loved it! He called it Italian stew. Easy to make. Will definitely make this again.
Maria
How wonderful Debbie! Italian Stew… love it! Thanks so much for taking the time to comment, truly appreciate it!