This easy take on a vibrant Italian vegetable dish paired with flavourful pork sausages is a deliciously versatile recipe to add to your year-round dinner repertoire.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
One Pan Sausage Peperonata
Ingredients
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 large cloves garlic grated or minced
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
- Pinch dried chili flakes
- 2 large bell peppers sliced thickly
- 1 sweet or red onion sliced
- 1 pint grape tomatoes, halved (about 2 cups)
- 4 smoked pork sausages
- Chopped fresh parsley or basil (optional)
- Toasted sausage buns, for serving (optional)
Method
- Preheat oven to 375°F (190°C).
- Whisk oil with vinegar, garlic, oregano, salt, pepper and chili flakes.
- Combine peppers and onions in a roasting pan or large, oven-proof skillet. Drizzle with oil mixture and toss to combine.
- Roast peppers and onions for 30 minutes. Stir tomatoes into the pan and nestle sausages into vegetables.
- Roast, stirring vegetables and turning sausages occasionally, for an additional 15 to 20 minutes or until vegetables have a soft, melting texture and internal temperature of sausages registers 160°F (71°C).
- Sprinkle vegetables with parsley (if using). Serve sausages in toasted buns (if using) topped with peperonata.
- Alternate Stovetop Method: Combine peppers and onions and oil mixture in a large skillet set over medium-low heat; cover and cook, stirring often 15 minutes. Stir in tomatoes; nestle sausages into skillet. Cook, covered, stirring and turning sausages occasionally, for 15 minutes or until sausages are fully cooked and vegetables are soft and melting.
Notes
TIPS: Replace the smoked sausages with any preferred fresh pork sausages such as Italian or bratwurst, adding an additional 5 minutes to the cook time (or as needed).
Want to skip the bun? Toss 1 lb halved baby potatoes into the pan to roast along with the peppers and onions or serve sausages and the peperonata over hot, buttered noodles or rice.
