Roasted Sausages, Peppers, and Onions with Cheesy Bread and Black Pepper Recipe

Roasted Sausages, Peppers, and Onions alongside Cheesy Bread with Black Pepper

• Skill Level: Easy
• Servings: 4
• Nutrition Facts (per serving): Calories 1419; Total Fat 104 g; Saturated Fat 37 g; Carbohydrates 60 g; Dietary Fiber 7 g; Sugars 10 g; Protein 59 g; Cholesterol 228 mg; Sodium 2894 mg
• Total Time: 37 minutes
• Preparation Time: 12 minutes
• Cooking Time: 25 minutes

Ingredients

• 2 1/2 pounds thin Italian sausages (the swirl-shaped kind, each swirl weighs around 1 1/4 pounds), using both hot and sweet varieties
• Extra-virgin olive oil, for generous drizzling plus 3 tablespoons, enough to coat the pan
• 4 garlic cloves: 3 thinly sliced, 1 left whole and cracked in its skin
• 1 red bell pepper, seeded and cut into 1/2-inch thick slices
• 1 green bell pepper, seeded and sliced into 1/2-inch pieces
• 1 large onion, cut into 1/2-inch slices
• 1/4 cup tomato sauce, diluted with water to loosen
• Salt and pepper to taste
• 1 loaf of crusty semolina bread, halved
• 1/2 cup grated Parmigiano-Reggiano cheese
• Coarse black pepper
• 2 tablespoons chopped flat-leaf parsley (about a rounded palmful)

Instructions

1. Preheat your oven to 425F and get ready for a flavor-packed feast that comes together effortlessly.
2. Arrange the sausage rings on a baking sheet, drizzle generously with extra-virgin olive oil, and roast until skins crisp and juices run clearabout 15-20 minutes. Let them rest while you switch the oven to broil; these beauties are about to steal the show.
3. Meanwhile, heat a skillet over medium with 3 tablespoons olive oil and sliced garlic, simmering gently for 2-3 minutes. Toss in bell peppers and onion, crank the heat a bit, and saut until tender yet vibrant, 5-6 minutes. Stir in thinned tomato sauce, salt, and pepper; reduce briefly and keep warmthe aroma will have everyone hovering.
4. Broil the halved bread until toasty, then rub with the cracked garlic clove, drizzle with olive oil, and shower with Parmigiano-Reggiano and coarse black pepper. Back under the broiler for 1 minute to melt and bubble. Finish with parsley for that fresh pop.
5. Slice the cheesy bread, pile high with peppers, onions, and sausagesthe bread soaks up every savory juice. Dive in and let this Italian-inspired dish transport you straight to a bustling trattoria!