Oven-Roasted Italian Sausage with Peppers and Onions Recipe

Roasted Italian sausage and peppers — salsiccia e peperoni al forno — is a comforting, straightforward dish built from a handful of quality ingredients. Tossed together and slow-roasted in the oven, the sausage, peppers and onions meld into a flavorful, family-friendly meal. There are many regional variations, but this oven-roasted version is simple, reliable, and great for weeknight dinners. Leftovers reheat well and can be used in sandwiches, tossed with pasta, or served over polenta or rice.

Classic Sausage and Peppers

This dish traces its roots to Southern Italy and has become a classic comfort food worldwide. Traditional preparations sometimes keep the sausages whole, but cutting the links into bite-size pieces makes for an easy, ready-to-eat skillet or pan dish straight from the oven. At its heart it’s sausage, peppers, olive oil, salt and pepper — but jarred roasted peppers, banana peppers, or a splash of tomatoes can be added to enhance texture and flavor.

What type of sausage is best for this recipe?

Use raw Italian sausage links — pork sausages in casings — available as hot, mild, or sweet. Hot Italian sausage includes Calabrian or crushed red pepper for heat. Mild has no heat, while sweet typically includes fennel seed for a subtle anise note. Any of the three types, or a mix, work well here depending on your spice preference.

Ingredients

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

• Italian sausage: Hot, mild, or sweet links, cut into 1″ pieces (about 2 pounds).
• Bell peppers: Four total — a mix of red and green (or yellow/orange for color).
• Onions: Two large yellow onions, sliced into bite-size pieces.
• Olive oil: A few tablespoons to coat the ingredients and keep them from sticking.
• Pickled mild banana peppers: About ¾ cup, drained — they add a gentle tang.
• Jarred roasted red peppers: One 16 oz jar, drained and chopped — they break down and help form a light sauce.
• Italian seasoning: About 2 teaspoons for herb flavor.
• Kosher salt and ground black pepper to taste (recipe uses roughly 2 teaspoons kosher salt and 1 teaspoon black pepper).

Substitutions

Common alternatives you can use without changing the spirit of the recipe:

• Bell peppers: Any mild sweet pepper available locally will do.
• Onions: Yellow is preferred, but red, white or sweet onions work fine.
• Banana peppers: Use hot pickled banana peppers or fresh jalapeños/serranos if you want more heat.

How to Make Italian Sausage and Peppers

The method is forgiving and easy: cut the sausage, peppers and onions, toss with olive oil and seasonings, transfer to a roasting pan and bake. Stir a few times during roasting so everything cooks evenly and caramelizes gently.

Equipment

No special tools required — just a large bowl to mix and a deep roasting pan or baking dish to hold the juices (avoid low-sided sheet trays that might spill).

Step-by-Step Instructions for Italian Sausage and Peppers

Step 1: Prepare the ingredients

• Cut sausages into 1″ chunks. Slice peppers and onions into bite-size pieces. Drain and chop jarred roasted red peppers. Measure the banana peppers, Italian seasoning, salt, pepper and olive oil.

Step 2: Mix and transfer

• Combine everything in a large bowl and toss to coat with olive oil. Transfer the mixture to a large roasting pan; it does not need to be a single layer because you will stir occasionally while roasting.

Step 3: Roast

• Preheat oven to 375°F. Roast for about 90 minutes, stirring every 20 minutes to move the bottom pieces to the top. Sausages should be cooked through and vegetables tender and caramelized when done.

Variations

Ways to adapt the recipe:

• Make it spicy: Add Calabrian chile paste, jalapeños or serranos.
• Minimal traditional: Omit jarred peppers and banana peppers, keep sausages whole and roast for a simpler classic.
• Add tomatoes: Stir in crushed tomatoes or halved cherry tomatoes for brightness and a saucier finish.

Storage

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

Freezer: Fully cooked and cooled sausage and peppers freeze well for up to 6 months in a freezer-safe container. Thaw before reheating for best texture.

Reheating: Reheat on the stovetop in a covered saucepan over low to medium-low heat until heated through. This preserves texture better than microwaving.

Troubleshooting

Prevent burning: Stir the pan about every 20 minutes so vegetables and sausage roast evenly. Onions are most likely to over-brown if left undisturbed.

What to serve with Italian Sausage and Peppers

• On its own: Simple and satisfying as a low-carb dinner.
• With crusty bread: Use bread to soak up the braising juices.
• Over polenta: Creamy polenta pairs beautifully with the roasted sausage and peppers.
• In a sandwich: Pile into a hoagie roll for a classic sub.
• Tossed with pasta: Use the pan juices to coat pasta and add the roasted vegetables and sausage.
• Over rice: Serve as a nontraditional but delicious option over white or brown rice.

Wine Pairing

This flavorful dish pairs well with medium- to full-bodied red wines such as Malbec, Nero d’Avola, Primitivo, Zinfandel or Shiraz. For whites, a bright Pinot Grigio, Pinot Blanc or an off-dry Riesling complements the peppers and sausage.

Looking for more Italian recipes?

Explore other classic Italian dishes and variations for more weeknight inspiration and comfort food ideas.

FAQ

Related

Try other classic Italian recipes for more inspiration.

Pairing

Appetizers that pair well with sausage and peppers:

📖 Recipe

Food safety

• Do not use the same utensils on cooked food that touched raw meat.
• Wash hands after touching raw meat.
• Use separate cutting boards for raw meat or thoroughly clean and sanitize boards before reuse.
• Avoid leaving food at room temperature (40°–140°F) for extended periods.
• Never leave cooking food unattended.

See USDA guidelines for more food safety information.