This is a great one pan meal that is ready in a flash. Just toss together sausages, tomatoes, peppers, garlic and shallots on a sheet pan with some olive oil and run it under the broiler. Options to add red pepper flakes, dried oregano, red onion, olives or whatever you’ve got hanging around that sounds good. Because I have a pristine new oven that I’d like to keep that way for at least a month, I chose to roast at 425 degrees for 30 minutes instead of broil, which worked just as well I think.
To make this a complete meal, I added some small diced Yukon Gold potatoes, and topped the finished product with fresh basil. A foil lined sheet pan makes for easy cleanup. Another great recipe from Ali Slagle of the New York Times.
1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 Tbs. extra virgin olive oil
Kosher salt and pepper
Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots, and olive oil. Season with salt and pepper and spread in an even layer.
Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, to to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately. Serves 4.
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