Italian Sausage with Roasted Red and Green Peppers
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).
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.