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.
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