Sheet Pan Sausage and Peppers with Penne

Some of my favorite dinners are the ones I didn't plan.

This sheet pan sausage and peppers recipe has become one of those dinners I make again and again. I roast Italian sausage and peppers in the oven, then toss everything with penne, garlic, Parmesan and a simple olive oil sauce.

Now it's one of those dinners I make again and again.

It's hearty, comforting, and most of the cooking happens in the oven, which means fewer dishes and less time standing in the kitchen.

Why You'll Love This Sheet Pan Sausage and Peppers Recipe

• Ready in about 40 minutes.

• Mostly made on one sheet pan.

• Simple ingredients with big flavor.

• Great for busy weeknights.

• Easy to customize with your favorite vegetables.

Ingredients

Before you start, gather these simple ingredients.

• ⅓ cup olive oil (I use Graza)

• ⅛ cup Italian seasoning (or your favorite pasta herb blend)

• 6–8 cloves garlic, minced (I use this garlic press)

• 2 packages sweet Italian sausage links

• 2 red bell peppers, sliced

• 1 (16-ounce) package penne pasta

• 1 package baby Bella mushrooms, sliced

• 1 cup grated Parmesan cheese, plus more for serving

  
  
  
  

How to Make Sheet Pan Sausage & Pepper Penne

1. Make the garlic herb oil.

In a small bowl, combine the olive oil, Italian seasoning, and minced garlic.

Set aside while everything else cooks.

2. Roast the sausage and peppers.

Preheat the oven to 400°F.

Line a sheet pan with parchment paper.

Arrange the sausage links on one side of the pan and the sliced peppers on the other.

Roast for about 20 minutes.

3. Add the mushrooms.

Scatter the sliced mushrooms onto the sheet pan during the last 10 minutes of cooking.

Roast until tender.

4. Cook the pasta.

While everything roasts, cook the penne according to the package directions.

Reserve about ¼ cup of the pasta water before draining.

5. Bring everything together.

Slice the cooked sausage.

Add the pasta, sausage, peppers, mushrooms, garlic herb oil, and reserved pasta water to a large bowl.

Toss until everything is coated.

Stir in the Parmesan cheese until it melts into the pasta.

6. Serve.

Top with extra Parmesan and serve warm.

Make It Your Own

• Use hot Italian sausage for extra spice.

• Add zucchini or spinach.

• Toss in cherry tomatoes during the last few minutes of roasting.

• Finish with fresh basil.

• Add crushed red pepper flakes for a little heat.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or in a skillet with a splash of water or chicken broth to loosen the sauce.

A Few Questions You Might Have

Can I use sliced sausage instead of links?

Absolutely. Sliced smoked sausage or bulk Italian sausage both work well.

Can I make this without mushrooms?

Of course! Just leave them out or replace them with another vegetable.

What other vegetables work?

Zucchini, broccoli, spinach, onions, or cherry tomatoes are all great additions.

Can I make this ahead?

Yes! The leftovers are just as good the next day.

A Few Final Thoughts

This is one of those recipes that always ends up in our regular dinner rotation.

It's simple, comforting, and doesn't leave you with a sink full of dishes.

Serve it with garlic bread and a simple salad, and dinner is done.

If you make it, I'd love to hear what you think or how you made it your own. Leave a comment below and let me know!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.

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