After a girlfriend raved about Ina Garten’s easy, comforting Sheet Pan Sausage and Peppers, I knew it was destined to be on our menu!

Bursting with flavor, this Sausage and Peppers Recipe is cooked in the oven instead of the stovetop, minimizing the mess that comes with classic skillet Italian Sausage and Peppers. Plus, roasting the vegetables concentrates their deliciousness.

Sheet Pan Sausage and peppers served on a white dinner plate with a slice of rustic bread and a red handled fork

Why You Must Make

  • If your family loves sausage, they’ll be instant fans of this sausage and peppers recipe!
  • Making a meal on a sheet pan is super easy. Plus, it’s a breeze to clean up.
  • It can be served on a plate or made into sandwiches. Just pick up some buns and you’re set.

I was late to the sausage and peppers bandwagon, but once I made a batch and served it to my family on soft buns, we were all sold. This was not a typical dinner in my childhood home in Iowa, though I know my dad would have been on board as much as my family was!

How to Make

The method depends on whether you make a skillet version or a sheet pan version. My skillet version involves cooking sliced sausages first, then sauteing the peppers, garlic, and onions along with tomatoes and seasonings. These two are combined and served as desired. For a roasted version, here is the rundown:

Process shots of how to make sheetpan sausage and peppers.
  1. Slice vegetables, toss with oil and seasonings and roast. Roast the sausages on a separate sheet pan.
  2. Add the sausages plus tomatoes and onions to the vegetables. Add wine and continue roasting. Add basil and serve on buns with a slice of Provolone or with a slice or two of crusty bread.

This version of sausage peppers and onions comes from Ina Garten’s newest cookbook, Modern Comfort Food (affiliate link). Her novel method involves roasting the vegetables in a roasting pan at the same time as cooking the sausages on a sheet pan. Our grown sons showed up for dinner and everyone inhaled their dinner!

Ingredient Notes

  • Kitchen Staples – Onions (yellow are sweeter), Garlic, Kosher Salt, Dried Oregano, Freshly Ground Black Pepper, Olive Oil
  • Bell Peppers – Yellow, orange, red, or a combination (seeds and ribs removed), cut into strips
  • Poblano Peppers – (Seeds and ribs removed), cut into 1/4-inch strips
  • Mild Italian Sausage Links – Use Spicy Italian Sausage if you like.
  • Grape Tomatoes
  • Dry White Wine – I keep a bottle of Vermouth in the refrigerator for cooking. Or use any white wine you enjoy drinking.
  • Fresh Basil -To garnish. To cut into strips, or chiffonade your basil, roll a small stack of leaves like a cigar. Then cut it into thin slices.
  • Grated Parmesan – Parmesano Reggiano, not the green can. Optional for sprinkling over your dish.
  • Hot Dog Buns or Lobster Rolls – If you’d like to serve as a sausage and peppers sandwich.
Overhead view of a plate of sheetpan sausage and peppers.

Frequently Asked Questions

Who Developed Sausage and Peppers?

Italian Americans first served sausage and peppers in 1927. It is frequently on the menu for the Feast of San Gennaro and many Italian festivals. It’s the “national” dish of Southern Italian immigrants.

What to Serve with Sausage and Peppers?

This entree comes with a melange of vegetables, so a loaf of crusty bread plus a green salad would round out the meal. Or add one of the sausages to a hot dog or lobster roll bun (sliced vertically instead of horizontally), then pile on the onions and peppers.

You May Also Like

This entree comes with a melange of vegetables, so a loaf of crusty bread and a green salad would round out the meal. Here are some tasty suggestions for your menu:

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Overhead view of a plate of sheetpan sausage and peppers

Sheet Pan Sausage and Peppers

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 8

Easy Sausage and Peppers Recipe roasted on 2 sheet pans

Ingredients

  • 2 large yellow onions, cut into ½-inch wedges
  • 4 bell peppers, yellow, orange, red or a combination (seeds and ribs removed), cut into ½-inch strips
  • 2 poblano peppers (seeds and ribs removed), cut into ¼-inch strips
  • 6 medium cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 2 pounds mild Italian sausage links
  • 2 cups grape tomatoes
  • ⅓ cup dry white wine
  • Chopped or julienned fresh basil to garnish
  • Grated Parmesan, to serve
  • Hot dog buns or lobster rolls to serve, optional

Instructions

  1. Preheat oven to 400°.
  2. Spread onions, peppers, and garlic across a large sheet pan. Sprinkle with oregano, salt, and pepper, then toss with 4 tablespoons of olive oil.
  3. On another sheet pan or shallow roasting pan, add the sausage links. Drizzle with 2 tablespoons of olive oil.
  4. Roast for 20 minutes.
  5. Next, mix the vegetables with the sausage, add the tomatoes and the wine.
  6. Roast for 25-30 minutes, turning the sausage once or twice so they brown.
  7. Garnish with basil. Serve sprinkled with grated Parmesan or in buns.

Notes

Recipe adapted from Ina Garten.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 626Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 82mgSodium: 1542mgCarbohydrates: 25gFiber: 3gSugar: 9gProtein: 30g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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