Name: Rustic Ina Garten Roasted Sausages Peppers & Onions Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 lb (454 g) sweet Italian sausage, cut into links; 1 lb (454 g) hot Italian sausage, cut into links; 2 large yellow onions, cut in ½-inch-wide wedges through the core; 2 large Holland red bell peppers, cored, seeded, and cut in ½-inch strips; 2 large Holland orange bell peppers, cored, seeded, and cut in ½-inch strips; 2 large poblano peppers, seeded and cut in ¼-inch strips; 1 medium fennel bulb, halved, cored, and sliced crosswise ¼ inch thick; 1 pint (473 ml) red cherry tomatoes; 2 tbsps (30 ml) minced garlic (6 cloves); ½ cup (22 g) julienned fresh basil leaves; 1 tsp dried oregano, crushed in your hands; Kosher salt; Freshly ground black pepper; Good olive oil; ⅓ cup (79 ml) dry white wine, such as Pinot Grigio; Freshly grated Italian Parmesan cheese, for serving

Description

Ina Garten’s roasted sausages peppers & onions blend robust Italian flavors with simple Mediterranean ingredients. Home cooks can easily create this hearty sheet pan dish that delivers rich, caramelized notes with minimal preparation.

Ingredients

Scale

1 lb (454 g) sweet Italian sausage, cut into links
1 lb (454 g) hot Italian sausage, cut into links
2 large yellow onions, cut in ½-inch-wide wedges through the core
2 large Holland red bell peppers, cored, seeded, and cut in ½-inch strips
2 large Holland orange bell peppers, cored, seeded, and cut in ½-inch strips
2 large poblano peppers, seeded and cut in ¼-inch strips
1 medium fennel bulb, halved, cored, and sliced crosswise ¼ inch thick
1 pint (473 ml) red cherry tomatoes
2 tbsps (30 ml) minced garlic (6 cloves)
½ cup (22 g) julienned fresh basil leaves
1 tsp dried oregano, crushed in your hands
Kosher salt
Freshly ground black pepper
Good olive oil
⅓ cup (79 ml) dry white wine, such as Pinot Grigio
Freshly grated Italian Parmesan cheese, for serving

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Instructions

Preparation: Preheat the oven to 400°F (200°C) with two racks positioned evenly. In a large roasting pan, combine sliced onions, red and orange bell peppers, poblano peppers, fennel, garlic, oregano, salt, and black pepper. Drizzle olive oil and toss to coat vegetables thoroughly.
Sausage Coating: Lightly oil sausages and arrange them in a single layer on a separate baking sheet, ensuring they’re not touching.
Initial Roasting: Place both pans in the preheated oven. Roast vegetables and sausages for 20 minutes, allowing vegetables to caramelize and sausages to develop a golden brown exterior.
Combining Ingredients: Remove pans from oven, stir vegetable mixture, and transfer sausages into the roasting pan. Add cherry tomatoes and pour white wine over the mixture. Return to oven and continue roasting for 25-30 minutes, occasionally rotating sausages to ensure even browning.
Finishing Touch: Remove from oven and let rest briefly. Sprinkle fresh basil leaves over the dish, gently toss, and adjust seasoning if needed. Serve hot with freshly grated Parmesan cheese on the side for guests to garnish.

Notes

Prep Strategically: Slice vegetables uniformly to ensure even roasting and caramelization.
Wine Selection Matters: Choose a dry white wine that complements the sausage’s richness for enhanced flavor complexity.
Pan Space is Crucial: Use a large roasting pan to prevent vegetable overcrowding, allowing proper caramelization and preventing steaming.
Sausage Browning Tip: Initially roast sausages separately to achieve a perfect golden exterior before combining with vegetables.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner, Lunch, Appetizer
Method: Roasting
Cuisine: Italian

Nutrition

Serving Size: 6
Calories: 400
Sugar: 6 g
Sodium: 900 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 80 mg