Italian Sausage with Roasted Peppers

🛒 Tools and Equipment Needed

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• Baking Sheet: A baking sheet large enough to hold all the ingredients without overcrowding.
• Sharp Knife and Cutting Board.
• Large Pot: For boiling the pasta.

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• Includes 4" Utility Knife and 8" Cook’s Knife

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🥘 Ingredient Notes

• Red Onions: Oven-roasted red onions add a mild, sweet undertone to the recipe that balances out the robust flavors of the sausage and peppers. If you don’t have red onions, yellow onions work well, too. Note: I used tiny red onions from a local farmstand in the photos. You probably won’t have those, so simply use one or two large ones peeled and sliced lengthwise into wedges.
• Cubanelle Peppers: I really like Cubanelle peppers in this recipe because of their mild, earthy flavor and vibrant color. If you don’t have access to them, you can easily substitute sweet bell peppers of any color.
• Olive Oil: I typically use extra virgin olive oil in this recipe, but whatever you have on hand is okay.
• Italian Sausage Links: My preference is for sweet Italian sausage. 
• Linguine: This flat, thin pasta works great for the dish. Alternatively, spaghetti or fettuccine may be used.

🤔 The Origins of Italian Sausage with Roasted Peppers and Onions

This classic dish hails from Italy, though its precise origin isn’t really known.

The Italian peninsula is famous for its sausages, which vary from region to region, with each locale having a unique flavor profile. The use of peppers and onions as accompaniments has its roots in southern Italy, where meals are often based on what is locally available or grown in family gardens. Bell peppers, in particular, have been grown throughout southern Italy for a long time and are a staple in many traditional dishes.

Over time, as Italian immigrants brought their culinary traditions to places like the United States, the dish evolved and adapted to local tastes and ingredients. Today, Italian Sausage with Roasted Peppers is appreciated in places like New York’s Little Italy and other Italian-American communities across the U.S.

👉 NOTE: You probably won’t have these tiny red onions, so you can simply use one or two of the large ones which you’ll peel and slice lengthwise into wedges. If you’re lucky enough to have the small ones, they’re easy to peel by following this method: Bring 3 cups of water to a boil, add the onions and boil for one minute. Drain. Remove roots and outer skin. Cut in half.

3. Remove the stems and ribs from the peppers. Slice lengthwise into strips.

4. Place the onions and peppers on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
5. Add the sausage to the baking sheet. (Prick each sausage a few times with a knife or fork).
6. Roast for 25-35 minutes or until vegetables are soft and sausages are cooked through.
7. While the vegetables and sausages are cooking, prepare the linguine according to its package directions.

8. Drain the pasta and return it to the pan. Add the roasted peppers and onions to the linguine and drizzle with the remaining olive oil. Toss pasta and vegetables.
9. Serve the pasta and vegetables with the sausages.

⚠️ Troubleshooting Tips

⚡ Even Cooking: To make sure the sausages cook uniformly, turn them midway through the roasting time.

⚡ Don’t Overcrowd the Veggies: If the vegetables are piled up too much, they’ll tend to steam instead of achieving that desirable roasted finish.

⚡ Balance the Oil: If you find the dish too dry, drizzle a touch more olive oil when combining the pasta and vegetables. 

⚡ Complete Cooking: Make sure the sausages are thoroughly cooked by checking their internal temperature with a meat thermometer. It should reach at least 160°F (71°C) for pork sausages.

🔀 Recipe Variations

• Add a handful of halved cherry tomatoes to the baking sheet along with the peppers and onions. 
• Spice it up with hot sausage or a sprinkle of red pepper flakes.
• Stir in some grated Parmesan cheese or Pecorino Romano cheese.
• After roasting, deglaze the pan with a splash of white wine and let it reduce for a few minutes. Pour into the pasta and vegetables.

🍽️ How to Serve

• Serve the sausage, peppers, and onions on top of pasta with garlic bread or focaccia and a tossed green salad on the side.
• A cold, tangy cucumber or tomato salad is a great option to a plain green salad.
• I firmly believe that presentation matters, so I’d suggest a garnish of fresh herb leaves – fresh basil is particularly nice – or even edible flowers such as chive blossoms.

🍚 How to Store

• Before storing any leftovers, let them cool to room temperature. Use an airtight container and keep it in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture. If using a microwave, sprinkle a bit of water over the pasta to prevent it from drying out.
• May be frozen in a freezer-safe airtight container for up to a month. Thaw in the refrigerator before reheating.

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