Balsamic Sausage and Peppers One-Pan Recipe for Weeknight Dinners

Ever since I first tried Italian sausage and peppers at a restaurant, I was hooked — minus the heavy fat from traditional sausages. This one-pan Italian sausage and peppers recipe transforms a classic into a lighter, straightforward meal that’s perfect for busy weeknights.

I’ll confess: I often don’t start cooking dinner until around 9pm. Despite being a food blogger and professional chef, I juggle a full-time job, parenting, laundry, meal prep and other responsibilities. Like many of you, I need quick, reliable recipes that still feel like home.

Home-cooked dinners matter to me. Even a simple roasted chicken breast with vegetables brings warmth and comfort to the house. But some nights I have limited time and energy — that’s when simple, one-pan dishes save the day.

This sausage-and-peppers recipe was born from a need to clear freezer space and make a fast, healthy meal. The sweet red peppers, spicy sausage and tangy balsamic vinegar combine into a satisfying, flavor-forward dish. It even came together on a late night when my toddler wouldn’t sleep — one pan, minimal fuss, and plenty of leftovers for the freezer.

If you prefer grilling, sear the sausages on the grill first, then cook the peppers and onions in a pan or in foil on the grill to avoid extra mess.

I typically use turkey sausage to keep it lean, but pork works nicely too. For this batch I used about 5 pounds so I could portion and freeze extras.

Start with a large sauté pan or Dutch oven and drizzle 1–2 tablespoons of olive oil. Add the sausages and sear over high heat, uncovered, about 5 minutes per side so they develop a nice golden color. Searing on high will create flavor; expect some splattering.

While the sausages sear, prepare the peppers and onions. Cut red peppers into large pieces by slicing around the core and discarding seeds and membranes. This keeps the pieces tidy and seed-free.

Cut the onion into large wedges by halving and then cutting each half into thirds. Large pieces hold up well during baking and add texture to the dish.

Once sausages are nicely browned, add the onions, peppers, 6–8 whole garlic cloves and several torn fresh basil leaves to the pan. Tear the basil by hand for the best aroma and texture.

Pour in 1/2 cup balsamic vinegar and about 1/2 cup water, add red pepper flakes if you like heat, and season with salt and pepper. Stir to combine, then cover the pan tightly with foil and roast in a 425°F oven for 15–20 minutes.

Remove the foil carefully — the aroma of garlic, basil and balsamic will be irresistible. If the sausages need more time, return them to the oven until cooked through. Keep some liquid in the pan while roasting so the vegetables don’t scorch.

Serve the pan straight at the table with crusty bread or over pasta. Leftovers freeze well, making this a reliable option for hectic evenings.

One Pan Balsamic Sausage and Peppers

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• Author: Mila Furman

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Ingredients

Scale

• 5 lbs of turkey sausage
• 3 red peppers (cut into large pieces)
• 2 onions (cut into wedges)
• 7–8 garlic cloves (whole)
• 8–10 leaves of fresh basil
• 1/2 cup balsamic vinegar
• 1/2 a cup of water
• red pepper flakes (optional)
• salt and pepper to taste

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Instructions

1. Preheat oven to 425°F. This recipe starts with about 5 pounds of Italian turkey sausage.
2. Heat 1–2 tablespoons olive oil in a large sauté pan or Dutch oven. Add sausages and sear over high heat, uncovered, about 5 minutes per side until golden brown.
3. Meanwhile, cut the red peppers by slicing around the core to remove seeds and membranes; then cut into large pieces.
4. Cut onions into large wedges by halving and then slicing each half into thirds.
5. When sausages are browned, add the onions, peppers, 6–8 whole garlic cloves and torn basil leaves to the pan.
6. Pour in 1/2 cup balsamic vinegar and 1/2 cup water, add red pepper flakes if desired, and season with salt and pepper. Stir to combine.
7. Cover the pan tightly with foil and roast in the preheated oven for 15–20 minutes, until sausages are cooked through and vegetables are tender. If needed, return to the oven until done, keeping some liquid in the pan to prevent burning.
8. Remove the foil, let the dish rest briefly, then serve directly from the pan with crusty bread or over pasta.

• Category: Entree
• Cuisine: Italian

***originally published May 19 2014***