At a recent dinner with Viaggi di Gusto travelers I brought one of my favorite Italian dishes -- roasted sausages, potatoes, red pepper and onions.
Our group was introduced to this dish in 2006 while staying at a restored 14th century Monastery in the countryside of Sicily. At Tenuta Gangivecchio, our group enjoyed learning about this dish and others in a cooking class by owner and cookbook author, Giovanna Tornabene.
The dish is packed with flavor and is oh-so-easy-peasy to make -- it's been a go-to dish for cold winter days and busy days when I don't have a lot of time to cook up a delicious mean for friends.
The recipe below fed our group of 14, and provided leftovers for a few days.
Roasted sausages, potatoes, red pepper and onions.
- 4 lbs potatoes
- 5-6 medium to large red bell peppers
- 12 Italian sausage (use quality mild Italian sausage)
- salt and pepper
- 4 onions
- 2 garlic cloves (optional)
- 3-4 rosemary sprigs
Preheat oven to 450 degrees. Cut vegetables in large chunks and combine. Toss with olive oil, and salt and pepper. Place sausages on top of vegetables and cook for 1.5-2 hours or until potatoes and sausages are brown (stir dish during baking, but be careful not to break down the potatoes). Before serving cut sausages into small pieces and mix in rosemary leaves.