Italian Sausage, Potatoes, Peppers and Onions

Are you looking for an Italian sausage dinner idea? This Italian Sausage, Potatoes, Peppers, and Onions will quickly become your go-to recipe.

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4 servings

Calories 553kcal

Author Maria Vannelli RD


  • 4 large potatoes peeled and quartered, yellow or russet, about 2 pounds
  • 3 tablespoons olive oil extra virgin, separated
  • 3-4 cloves garlic coarsely chopped
  • 2 medium onions sliced
  • pinch red pepper flakes optional
  • 4 Italian sausages cut into thirds
  • 1 red pepper trimmed and sliced
  • 1 yellow pepper trimmed and sliced
  • 4-5 green onions sliced
  • 1-1½ teaspoons paprika
  • salt and pepper to taste
  • 3-4 tablespoons Italian flat-leaf parsley fresh and finely chopped


  • Preheat oven to 425° F (220° C).
  • Place oven grate on the lower center rack, that is the second from the bottom.
  • Add the potato wedges to a large pot of cold salted water.
  • Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
  • Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
  • Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
  • Add the 2 sliced onions and cook for about 5-7 minutes.
  • Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.
  • Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
  • Check the potatoes for doneness.
  • If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl. 
  • Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside. 
  • Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
  • Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
  • Toss gently together.
  • If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
  • Cover with aluminum foil and bake for about 20 minutes. 
  • Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
  • Transfer to a serving dish, garnish with fresh chopped parsley and serve. 


  • use Italian sausage made with lean pork meat;
  • add carrots, broccoli or cauliflower to increase the vegetable intake;
  • leftovers can be stored in the refrigerator for up to 2 days.

Do I have to use Italian Sausage? No. This recipe works with any kind of sausage. For a leaner option, try chicken or turkey sausages. 

What’s the best type of potatoes for this recipe? Yellow flesh potatoes are best because:

  • they have a waxy and firm texture;
  • will stay firm and retain their shape throughout the roasting time and
  • the interior becomes moist and flavorful when cooked.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 


Serving: 1serving | Calories: 553kcal | Carbohydrates: 57g | Protein: 19g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 460mg | Potassium: 1949mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1733IU | Vitamin C: 147mg | Calcium: 154mg | Iron: 14mg

Italian Sausage, Potatoes, Peppers and Onions January 18, 2020