Enjoy The Flavors of Summer: Calabrese Sausage with Roasted Peppers
As summer arrives, bringing an abundance of fresh, seasonal produce, I naturally gravitate towards meals that embody sunny days and garden-fresh flavors. One of my favorite appetizers to order at an Italian restaurant is the Roasted Calabrese Sausage with Peppers. This dish harmonizes bold Italian spices with the simplicity of roasting, making it a versatile choice that can be enjoyed as either an appetizer or a satisfying meal. Ideal for warm evenings spent with loved ones, it beautifully showcases the vibrant tastes of summer’s bounty in every delicious bite.
Here is what you will need:
- hot Italian sausages, cut into 1-inch pieces
- cherry tomatoes, halved
- 1 cup jared tomatoes
- red bell pepper, diced into 1-inch pieces
- small red onion, peeled and diced
- garlic, minced
- Kalamata olives, pitted
- garden fresh herbs like parsley, basil, oregano, chopped
- salt and pepper, to taste
- good quality olive oil
- crusty bread, for serving (I recommend a garlic rosemary sourdough)
Steps
Step 1
Begin by preheating your oven to 400°F (200°C). This ensures that your vegetables roast evenly and develop that irresistible caramelization.
Step 2
Cook the Sausages: In a large skillet over medium heat, cook the hot Italian sausages until they achieve a golden brown color on all sides. This step not only cooks the sausages but also infuses them with a rich flavor that complements the vegetables perfectly.
Step 3
Prepare the Vegetables: While the sausages are cooking, take the time to prepare the vegetables. In a generous mixing bowl, combine the halved cherry tomatoes, diced red bell pepper, diced red onion, minced garlic, pitted Kalamata olives, and the assortment of fresh herbs (parsley, basil, oregano). Season the mixture with salt and pepper according to your taste preferences, then drizzle olive oil over the top. Gently toss everything together until the vegetables are evenly coated with the aromatic herb-infused oil.
Step 4
Roast to Perfection: Transfer the seasoned vegetables to a large cast iron pan or baking dish, spreading them out evenly to ensure they roast uniformly. Place the pan in the preheated oven and allow the flavors to meld and intensify as the vegetables roast for approximately 20 minutes. Keep an eye on them, ensuring they become tender and achieve a slightly caramelized appearance.
Serve and Enjoy: Once the vegetables have achieved their desired roast, remove the pan from the oven. Add the canned tomatoes and arrange the golden-brown sausage pieces on top of the roasted vegetables, creating a picturesque and inviting presentation. Serve this flavorful dish piping hot, alongside slices of crusty bread—such as garlic rosemary sourdough—to soak up every last bit of the savory juices.
This summer-inspired Roasted Calabrese Sausage with Peppers recipe celebrates the abundance of vibrant seasonal produce like juicy tomatoes, fragrant herbs, and sweet peppers. It’s a delightful dish that embodies the essence of summer with its fresh ingredients and flavors. Whether you’re planning a casual family dinner or hosting a gathering with friends, this recipe promises to be a favorite, bringing together quality ingredients to create a meal that’s as nourishing as it is delicious. Enjoy the rich flavors and inviting aromas—this is a dish crafted to highlight the best of summer’s bounty and is perfect for savoring those warm, sunny days!
Give this recipe a try and share your experience with me! I’d love to hear how you enjoyed this delicious blend of roasted goodness. 🍅🌿🍴
Calabrese Sausage with Roasted Peppers
Ingredients
- 4 hot Italian sausages cut into 1-inch pieces
- 2 pints cherry tomatoes halved
- 1 cup tomatoes Bianco DiNapoli California Peeled Organic Whole Tomatoes
- 1 red bell pepper diced into 1-inch pieces
- 1 small red onion peeled and diced
- 3 cloves garlic minced
- 1/2 cup Kalamata olives pitted
- 1/4 cup fresh herbs parsley, basil, oregano, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- Crusty bread for serving (I recommend a garlic rosemary sourdough)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Sausages: In a large skillet over medium heat, fry the hot Italian sausages until they are golden brown on all sides. Remove from heat and set aside.
- Prepare the Vegetables: While the sausages are cooking, prepare the vegetables. In a large bowl, combine the cherry tomatoes (halved), red bell pepper (diced), red onion (diced), minced garlic, Kalamata olives, and chopped fresh herbs (parsley, basil, oregano). Season with salt and pepper to taste, and drizzle with olive oil. Toss everything together until well combined.
- Roast the Vegetables: Transfer the mixed vegetables to a large cast iron pan or baking dish. Spread them out evenly. Place the pan in the preheated oven and roast for about 20 minutes, or until the vegetables are tender and slightly caramelized.
- Serve: Remove the roasted vegetables from the oven. Arrange the cooked sausage pieces on top. Serve hot with crusty bread, such as garlic rosemary sourdough, to soak up the delicious juices.