16ouncesItalian sausages (hot, mild, or sweet)typically sold as a pack of 5
3largebell pepperscolors of choice, cut into 1-inch squares
1largesweet onioncut into 1-inch squares
5-6garlic clovesquartered
4tablespoonsextra virgin olive oil
4tablespoonstomato paste
3/4teaspoondried oregano
3/4teaspoondried basil
3/4teaspoonsea salt
1/4teaspoonground black pepper
Instructions
Preheat the oven to 400 degrees F. Optional: line the baking sheet with aluminum foil or parchment paper.
In a bowl, whisk together the olive oil, tomato paste, oregano, basil, salt, and pepper.
In a large bowl, combine the bell peppers, onions, and garlic. Pour in the tomato mixture and toss to coat.
Spread the vegetables out on the baking sheet in an even layer. Add the sausages to the pan, turning them over to coat in the sauce.
Bake for 20 minutes. Then, turn the sausages over and bake for another 20 to 25 minutes or until the veggies are golden brown and the sausages are cooked through to an internal temperature of 160 degrees. Serve immediately.
Notes
Don't pierce the sausages. It's unnecessary and can result in a drier sausage.
Feel free to switch up the sausage for any kind you like. Chicken, turkey, veggie, and breakfast sausage all work well.
I like to use a combination of red, green, and orange bell peppers but you can use any combo you like.
Some suggestions for serving the sausages:
With crusty bread to soak up the sauce
On a hoagie roll with melted provolone or mozzarella cheese
Over mashed potatoes, steamed rice, or polenta
Add cubed sweet potatoes to the peppers and onions before tossing in the sauce