Italian Sausage with Roasted Red and Green Peppers

There’s a certain poetry in the simplicity of Italian cooking — where a few humble ingredients come together to create something unforgettable. Italian Sausage with Roasted Red and Green Peppers embodies that spirit perfectly.

Sweet and smoky peppers, blistered in the oven until tender, are bathed in garlicky olive oil and kissed with a touch of vinegar for balance. They mingle with juicy, oven-roasted sausage — rich, savory, and deeply aromatic — to form a dish that’s both rustic and elegant.

Each bite tells a story of Sunday gatherings, the warmth of the kitchen, and the comforting rhythm of traditional Italian flavors. Served with a hunk of crusty bread to soak up the golden juices, it’s not just food — it’s a celebration of simplicity, heritage, and love shared at the table.

Why People Will Love Italian Sausage with Roasted Red and Green Peppers

A celebration of simplicity:

With just a handful of ingredients — peppers, sausage, garlic, and olive oil — this dish captures the essence of Italian home cooking: honest, rustic, and deeply satisfying.

The magic of roasted flavors:

The blistered red and green peppers bring natural sweetness and smoky depth that perfectly balance the savory richness of the Italian sausage. Each bite feels layered yet effortless.

Comfort meets sophistication:

Though humble in preparation, the combination of marinated peppers, golden sausage, and fresh herbs delivers the kind of warmth and depth that feels restaurant-worthy.

A sensory experience:

The colors — vibrant reds and greens — the aroma of garlic and roasted vegetables, and the satisfying snap of a perfectly cooked sausage create a meal that engages every sense.

Perfect for gatherings or quiet nights:

Whether served family-style with warm Italian bread or plated elegantly for guests, this dish invites conversation, connection, and the joy of sharing food made with love.

Timeless and versatile:

It’s as good fresh out of the oven as it is reheated the next day — when the flavors deepen into something even more soulful and unforgettable.

Key Ingredients

Italian Sausage:

The centerpiece of this dish — juicy, seasoned, and aromatic. Whether you choose sweet or hot sausage, it brings rich, meaty depth and a hint of spice that anchors the sweetness of the peppers. Roasting it in a ring or coil keeps it succulent while creating that signature golden crust.

Red and Green Peppers:

The soul of the recipe — roasted until their skins blister and char, then peeled to reveal tender, smoky flesh. Red peppers bring sweetness, while green (or Cubanelle) add an earthy, slightly bitter note that balances the dish beautifully.

Garlic:

Simple yet powerful, garlic infuses the marinade with warmth and fragrance, transforming the roasted peppers into something deeply savory and irresistibly aromatic.

Olive Oil:

The golden thread that ties it all together — rich, fruity, and smooth. It carries the flavors of garlic, peppers, and sausage, creating luscious drippings perfect for mopping up with crusty bread.

Rice Wine (or Red Wine) Vinegar:

A splash of acidity to lift and balance the richness. It brightens the dish, awakening the sweetness of the peppers and cutting through the fat of the sausage.

Fresh Parsley:

The final touch — vibrant, green, and clean. It adds color, freshness, and a whisper of herbal brightness that completes the Mediterranean harmony.

Crusty Italian Bread:

Not just a side — it’s essential. Each slice soaks up the garlicky olive oil and sausage drippings, turning every bite into an experience of pure Italian comfort.

Expert Tips:

Roast the peppers until the skins truly blister:

Don’t rush this step — allow the peppers to blacken deeply on all sides. The charred skin adds smoky depth, and peeling it away afterward reveals tender, silky flesh that melts into the marinade. This contrast of caramelized sweetness and roasted complexity defines the dish’s flavor.

Steam before peeling for effortless texture:

After roasting, cover the hot peppers in a bowl with foil or plastic wrap for about 10 minutes. The trapped steam loosens the skins naturally, making peeling easy while preserving their juicy, tender interiors.

Marinate for maximum flavor:

Once sliced, let the peppers rest in the olive oil, garlic, parsley, and vinegar for at least 30 minutes — or overnight for deeper infusion. As they sit, the peppers release natural juices that mix with the oil to create a luscious, garlicky dressing.

Choose sausage with integrity:

Opt for high-quality Italian sausage made with natural casings and balanced seasoning. Sweet sausage gives a milder, family-friendly flavor, while hot sausage adds a touch of heat that complements the peppers beautifully.

Don’t overcook the sausage:

Roast until just cooked through — about 25–30 minutes — with an internal temperature of 160°F (71°C). Overbaking can cause the meat to dry out. If you prefer crispier edges, broil briefly at the end, watching closely to avoid burning.

Use the sausage drippings:

Those flavorful juices on the pan are gold. Drizzle them over the peppers before serving — they enrich the olive oil marinade with savory depth and create the signature “sauce” that makes the bread-dipping irresistible.

Let the components rest together before serving:

After combining the sausage and peppers, let them sit for 5–10 minutes before plating. The resting time allows the flavors to mingle naturally and the olive oil to absorb the smoky richness of the sausage.

Serve warm, not piping hot:

Italian-style roasted dishes shine when served slightly below scalding temperature — it allows the layers of flavor (sweet, tangy, garlicky, smoky) to be more pronounced and balanced on the palate.

Invest in great olive oil:

This dish depends on the quality of its ingredients, especially the oil. A fruity, cold-pressed extra virgin olive oil adds elegance and depth, elevating even the simplest roasted pepper into something extraordinary.

For extra flair, add texture and contrast:

A few shavings of aged Pecorino Romano or Locatelli cheese can be sprinkled before serving for saltiness and umami, or a handful of toasted breadcrumbs can add crunch.

Italian Sausage with Roasted Red and Green Peppers

Ingredients (Serves 4–6)

1½ lbs (about 700 g) Italian sausage, sweet or hot, preferably in a ring or coil

3 large red bell peppers

3 large green bell peppers (Cubanelle or Anaheim work beautifully)

4 cloves garlic, minced

¼ cup extra virgin olive oil

2 tablespoons rice wine vinegar (or red wine vinegar)

¼ cup fresh parsley, finely chopped

Salt and freshly ground black pepper, to taste

Crusty Italian bread, for serving

Instructions

1. Char and Peel the Peppers

Preheat your oven to 450°F (230°C) or set your broiler to high.

Place whole red and green peppers on a baking sheet and roast for 20–25 minutes, turning occasionally until the skins are blistered and slightly blackened.

Transfer the peppers to a bowl, cover with foil or plastic wrap, and let them steam for 10 minutes.

Peel off the charred skin, remove seeds and stems, and slice into thick strips.

2. Marinate the Peppers

In a large bowl, combine the sliced peppers with olive oil, garlic, parsley, rice wine vinegar, salt, and pepper. Toss gently until coated.

Let them sit at room temperature for at least 30 minutes to absorb all the flavors — or refrigerate overnight for a deeper taste.

3. Roast the Sausage

Preheat the oven to 400°F (200°C).

Short Rib Soup

Lemon Tiramisu

Chaquewè Recipe

Place the sausage ring (or links) on a baking sheet lined with parchment paper.

Roast for 25–30 minutes, flipping halfway through, until browned and cooked through (internal temperature should reach 160°F / 71°C).

For a crispier exterior, broil for an additional 2–3 minutes at the end.

4. Combine and Serve

Arrange the marinated peppers on a serving platter.

Place the roasted sausage ring on top, letting the juices mingle with the pepper marinade.

Drizzle with a little extra olive oil and sprinkle with fresh parsley for a vibrant finish.

Serve warm with toasted Italian bread — perfect for soaking up the rich, garlicky juices.

Chef’s Tip

Pair this dish with a glass of Chianti or Montepulciano d’Abruzzo for an authentic Italian experience.
This recipe also tastes even better the next day, as the sausage and peppers continue to meld into a deeper, sweeter harmony.

Important Notes for Italian Sausage with Roasted Red and Green Peppers

Balance of peppers matters:

The mix of red and green peppers creates the dish’s signature flavor harmony — sweet and smoky from the reds, slightly bitter and earthy from the greens. Using both is essential for depth. If you prefer a sweeter profile, add an extra red pepper; for more bite, include an extra green one.

Choose the right sausage:

The sausage defines the tone of the dish. Sweet Italian sausage brings a comforting, mellow flavor, while hot Italian sausage introduces a fiery edge that complements the smoky peppers beautifully. A combination of both adds dimension and contrast.

Timing the roast:

Don’t pull the peppers too soon. Let the skins darken and blister — this caramelization is what develops the complex, smoky sweetness. Likewise, allow the sausage to roast until the juices run clear and the casing develops a crisp, golden crust.

Marinating is not optional — it’s transformative:

The peppers need time to absorb the olive oil, vinegar, and garlic. This step turns them from simply roasted vegetables into something luxurious, tangy, and deeply flavorful. The longer they rest, the more unified and complex the taste becomes.

Use quality olive oil:

Since the oil serves as both marinade and dressing, choose a fruity, full-bodied extra virgin olive oil. A good olive oil enhances the peppers’ sweetness and carries the garlic’s perfume through every bite.

Don’t skip the vinegar:

The small splash of rice wine (or red wine) vinegar isn’t just for acidity — it brightens the dish, balancing the richness of the sausage and oil while highlighting the natural sweetness of the peppers.

Serving temperature matters:

This dish shines when served slightly warm or at room temperature. Too hot, and the delicate notes of vinegar and garlic get lost; too cold, and the olive oil may solidify and mute the flavor.

Rest before serving:

After combining the sausage and peppers, allow them to rest for 5–10 minutes. This pause lets the juices meld with the marinade, creating that irresistibly rich “pan sauce” you’ll want to soak up with bread.

Plan for leftovers — they’re even better:

The flavor deepens overnight as the sausage and peppers continue to marinate in the garlic oil. Reheat gently or serve at room temperature the next day for a more concentrated and harmonious flavor.

Perfect pairings:

Serve with warm, crusty Italian bread or over polenta, pasta, or rice for a complete meal. Pair with a glass of Chianti, Montepulciano d’Abruzzo, or a dry rosé to elevate the experience.

How to Enjoy This Dish After Cooking:

Let the flavors settle before serving:

After roasting and combining the sausage with the marinated peppers, allow the dish to rest for about 10 minutes. This short pause lets the hot sausage juices meld with the garlicky olive oil and sweet roasted peppers, creating a glossy, aromatic sauce that coats everything beautifully.

Serve family-style for authenticity:

Arrange the sausage in a large, shallow platter surrounded by the roasted pepper ribbons. Spoon the flavorful oil and juices over the top. This presentation — rustic, colorful, and generous — reflects the spirit of true Italian cooking: food meant to be shared.

Pair it with the right bread:

Serve alongside crusty Italian bread, warm and slightly toasted. Use it to soak up every drop of the garlicky olive oil and sausage drippings — this “scarpetta” moment (mopping up the sauce with bread) is one of the pure joys of Italian dining.

Balance the richness with freshness:

A side of crisp green salad with lemon and olive oil or shaved fennel adds brightness and contrast. The acidity balances the savory depth of the sausage and the sweet richness of the peppers.

Complement with wine or a refreshing drink:

Enjoy with a glass of Chianti, Montepulciano, or Nero d’Avola — the earthy tannins and fruit-forward notes cut through the fat beautifully. If you prefer something lighter, a sparkling water with lemon refreshes the palate between bites.

Savor the layers of flavor:

Notice how each element unfolds — the smoky sweetness of the peppers, the savory garlic, the tang of vinegar, and the juicy bite of sausage. Let each mouthful linger; the longer you eat, the more the flavors evolve and deepen.

Enjoy it warm or at room temperature:

This dish doesn’t need to be piping hot. At room temperature, the olive oil stays silky, the garlic mellows, and the herbs bloom — creating a beautifully balanced and mellow experience.

Repurpose leftovers creatively:

The next day, slice the sausage and toss it with pasta, stuff it into crusty rolls for sandwiches, or serve it over creamy polenta. The flavors only grow richer and more integrated with time.

Share the moment:

This is not a dish to eat alone at your desk — it’s meant for a table shared with laughter, a glass raised in good company, and that unmistakable scent of roasted peppers and garlic that fills the room with warmth.

Nutrition Information:

For your Italian Sausage with Roasted Red and Green Peppers, based on one generous serving (about 1/6 of the recipe):

Frequently Asked Questions:

Can I use both sweet and hot Italian sausages in the same dish?

Absolutely. Mixing sweet and hot sausages creates a beautiful flavor balance — the sweetness rounds out the heat, and the spice keeps the dish lively. It’s a traditional Italian approach that gives each bite dimension and character.

Do I have to peel the roasted peppers?

Yes — peeling the peppers after roasting is essential. The blistered skin can be tough and slightly bitter. Removing it reveals the tender, silky flesh beneath, allowing the peppers to fully absorb the olive oil, garlic, and vinegar in the marinade.

Can I prepare the peppers ahead of time?

Definitely. Roasted peppers actually taste better when made in advance. Store them in the refrigerator, fully coated in olive oil and garlic, for up to 3 days. The longer they sit, the more flavorful and aromatic they become — making your final dish even more delicious.

What kind of vinegar works best for the marinade?

Rice wine vinegar adds a subtle sweetness and gentle acidity, while red wine vinegar delivers a sharper, more robust flavor. Use whichever matches your taste — both cut through the richness of the sausage and olive oil beautifully.

What’s the best way to serve and enjoy this dish?

Serve it family-style on a platter with the peppers underneath and the sausage on top so the juices mingle. Always include warm, crusty Italian bread for dipping — it soaks up the garlicky oil and sausage drippings, which is the essence of the dish. Pair with a glass of Chianti or Montepulciano for the full Italian experience.

How can I get perfectly blistered peppers without burning them?

Roast the peppers on the top rack at high heat (450°F / 230°C) and turn them every few minutes until evenly charred. The goal is to blacken the skin, not the flesh. If they begin to darken too quickly, move the tray to a lower rack. Proper blistering develops the smoky sweetness that defines this dish.

Why should I steam the peppers after roasting?

Covering the roasted peppers with foil or plastic wrap immediately after removing them from the oven traps steam, which loosens the skins. This step makes peeling effortless while keeping the peppers tender and juicy — essential for that silky texture in the final dish.

How long should I marinate the peppers for maximum flavor?

At least 30 minutes at room temperature — but overnight in the refrigerator is even better. The longer marination allows the olive oil, garlic, and vinegar to infuse deeply, transforming the peppers into a sweet, tangy, and aromatic complement to the savory sausage.

What’s the best way to roast the sausage evenly without drying it out?

Bake the sausage at 400°F (200°C) until it reaches an internal temperature of 160°F (71°C). To ensure even browning, flip halfway through. Avoid overcooking — Italian sausage should remain juicy inside with a lightly crisped casing. For an extra golden finish, broil for 2–3 minutes at the end.

How do I keep the dish balanced and not too oily or heavy?

Use high-quality olive oil — enough to coat the peppers without drowning them. The vinegar in the marinade naturally cuts through the richness, and a sprinkle of fresh parsley at the end adds brightness. Serving with bread allows you to enjoy the flavorful oil without waste or excess.