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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Maureen
This was delicious, I added broccoli and cauliflower, I will definitely cook this again
Colleen
This recipe is delicious! Labor-intensive, yes, but SO worth it. I typically make it with spicy Italian pork sausages and russet potatoes (gold would obviously be ideal, but russet are more budget friendly – gotta keep an eye on the wallet nowadays)!
Because my husband and I try to limit sodium, I cut the sausage into bite-sized pieces rather than thirds so we feel like we’re getting more than we are. We also make 6 servings out of it instead of 4 (which is difficult because it’s so good). It reheats well for lunches too!
The other day my local butcher shop had chicken, feta and spinach sausages on sale so I’m going to see how well they work in this recipe. Thanks for sharing it with us!
Maria
My pleasure Colleen! I agree, the return on flavor is so worth it! Thanks so much for taking the time to comment, appreciate it!
Peg
Recipe delicious take time chopping veggies but so worth it. This will be my go to recipe for family or company. Thank you
Maria
My pleasure Peg! Thanks for taking the time to comment, appreciate it!
Martin
I have made this recipe numerous times with Tuscan sausages (sourced by my local butcher) and different vegetable options .
It has always been a hit with my family and has become one of my go to recipes.
Have tried many of your other recipes and all have turned out great. Thanks for posting. Keep up the good work
Wendy
Made this as written with Italian venison sausage. I was initially a bit put off by all the cooking before everything went into the oven, but the result was delicious! I will make this again. My husband and I both loved it!
Maria
Thanks for sharing Wendy. I agree you can really taste the difference. So thrilled to read you enjoyed this dish.
Wendy
Another Wendy here.. I made this tonight, it’s delicious! I also was originally put off by all the pre-cooking, but it wasn’t that bad. I added mushrooms and carrots but otherwise followed directions. Not a quick weeknight meal, but a terrific weekend dinner! Thank you for a new recipe!
Maria
Thanks so much Wendy!
Diane D
Just made this for supper last night, and my husband and I both loved it. I used vegetarian hot Italian sausage and followed your recipe instructions to the letter. It turned out great. Absolutely delicious. Will definitely be making this dish again.
Maria
How wonderful Diane! Thanks so much for sharing!
Jeanné-Marie Morson
Maria, this recipe brought back aromas and memories all in one exceptional dish! My grandmother often made these ‘one pan’ oven recipes for Sundays when the extended family gathered and the ingredients often were varied with the seasonal vegetables growing in her garden. I so appreciate your nutritional section so I can try and balance our traditional style meals with an approach to healthy eating. I did add sautéed mushrooms and red onion this time…and maybe ‘mezzo bicchiero di vino bianco’ which my grandmother would throw in after she took a few sips…LOL Oh, che buono!!
Maria
Thank you for sharing Jeanné! I am always amazed by the magical ability of food to transport us back in time… as I read this I am also thinking of my nonna adding (and drinking) a little wine…lol.
Bri
Really good! I didn’t have peppers so I doubled up on Onions. I also used baby red potatoes and cut them in half and threw them on the pan without prior cooking. Everything turned out great.
Maria
Great to hear Bri! Thanks so much for sharing!
Nicki
Delicious and easy to prepare. Definitely will be making this again
Maria
How wonderful Nicki! Thanks so much for sharing!
Virginia
I cooked this outside on the side burner, then onto the grill in a grill pan. I added fresh oregano because we have some. The whole family loved it!
Maria
This is absolutely brilliant! Thanks so much for sharing Virginia!
Karen
This is the first time I ever made this recipe and it is certainly a keeper! I subbed chicken sausage and doubled the peppers. Absolutely delicious! Thank you so much!
Maria
I am so thrilled to read this Karen! Thanks so much for sharing.
Sandra
Rather than boiling the potatoes, I air fried them after mixing them with olive oil, seasoning salt and garlic powder. Otherwise I followed the recipe. This is a fantastic recipe. The family loved it and asked that it be put on the rotation. Everyone agreed its better than pasta and sauce with sausage which has been a family favorite. I’m not exaggerating when I say that it has to be among the very best recipes I’ve found on the internet. And its limited ingredients are almost always on hand making it a great choice when it’s an hour before dinner and you’re out of ideas. Thank you so much Maria!
Maria
My pleasure Sandra! I must try air frying the potatoes… such a great tip! Thanks for sharing!
Thank you so much for your kind words. I am so thrilled to read you are enjoying the recipe.
Bonnie
Pretty yummy. I used jalapeno/cheddar sausage from local butcher shop & baby red potatoes. Smoked paprika(all I had). Very nice addition to summertime meals. Next time will use squash& peppers from our garden. Thanks!!!
Maria
How wonderful Bonnie! Thanks for sharing.
Tess P.
This was really delicious. I added a jar of artichoke hearts and sprinkled some Italian seasoning on it. My partner loves Italian hot dogs (its a new jersey sandwich with potatoes and peppers). He thought this was terrific! I will be making this again as I am trying to cut down on pasta.
Maria
How wonderful Tess! Thanks so much for sharing!
Rob
From your neighbours in nearby tNew Brunswick…I made this today and we absolutely loved it. I did add a couple of chunked up carrots to the potatoes while parboiling them. I also had a few mushrooms so I added those with the onions. I had some sausage on hand to use and went with those instead of Italian. I used two bacon/cheddar and two maple/ham. Otherwise followed the recipe as written and it was delicious! This recipe will absolutely go in our rotation. Thanks for sharing Maria and we look forward to trying more of your recipes.
Maria
Hello Neighbour!
I am so thrilled to read this, Rob! Sounds delicious! Thanks for taking the time to comment and share.
mimi
worked out great for me. I didn’t have peppers, so I added mushroom. Next time I will try your advice and use more vegetables; the onions and mushrooms really shrank!
Delicious; thanks
Maria
How wonderful Mimi! thanks so much for sharing!