A Hearty Classic: Sausage, Peppers, and Onions with Roasted Potatoes
If you’re craving a comforting, all-in-one meal that’s full of flavor and easy to prepare, look no further.
This dish combines juicy, seasoned sausage with sweet bell peppers, tender onions, and crispy roasted potatoes for a satisfying dinner that’s both rustic and delicious.
Whether you’re feeding a crowd or just need a fuss-free weeknight dinner, this recipe delivers big flavor with minimal effort.
Toss everything on a sheet pan, roast to perfection, and enjoy the rich, caramelized goodness in every bite.
It’s a hearty favorite that never disappoints.
Ingredients:
For the Creamy Tuscan Sauce:
8 oz spaghetti
1 lb jumbo scallops, rinsed and patted dry
6 slices , chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh cilantro leaves for garnish
Instructions:
1. Cook the spaghetti according to the package instructions until al dente.
Drain and set aside, reserving about 1/2 cup of pasta water.
2. In a large skillet, cook the chopped bacon over medium heat until crispy.
Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
Set aside.
3. In the same skillet, add 1 tablespoon of olive oil.
Add the scallops to the skillet and sear for 2-3 minutes on each side, or until golden brown and cooked through.
Remove the scallops from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
5. Reduce the heat to medium-low and pour in the heavy cream, stirring to combine.
Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.
6. Gradually add the grated Parmesan cheese to the sauce, stirring continuously until melted and smooth.
If the sauce is too thick, you can thin it out with some of the reserved pasta water.
7. Season the sauce with salt and pepper to taste, adjusting as needed.
8. Add the cooked spaghetti to the skillet, tossing gently to coat it evenly with the creamy Tuscan sauce.
9. To serve, divide the creamy Tuscan spaghetti among serving plates.
Top each portion with the seared jumbo scallops and cooked .
How to Store Leftovers
Refrigerator:
Let the dish cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezer:
You can freeze leftovers for up to 2 months. Place cooled sausage and vegetables in a freezer-safe container or zip-top bag.
For best results, freeze in individual portions for quick reheating.
Reheating Tips:
Oven: Preheat to 375°F (190°C) and bake for 15–20 minutes, or until heated through.
Cover loosely with foil to prevent drying out.
Stovetop: Reheat in a skillet over medium heat, stirring occasionally until hot.
Microwave: Heat in 1-minute increments, stirring between each, until warm.
Variations
Switch the Sausage: Use sweet Italian sausage for a milder flavor, or swap in chicken, pork, or even plant-based sausage to suit your preferences.
Change the Veggies: Try adding zucchini, mushrooms, carrots, or parsnips for a heartier and more colorful dish.
Spice It Up: Add crushed red pepper flakes or a dash of hot sauce for a spicy twist.
Mediterranean-Inspired: Add olives, sun-dried tomatoes, or artichoke hearts for a briny, tangy flavor contrast.
Low-Carb Option: Replace potatoes with cauliflower florets or chopped turnips for a lower-carb version.
Tips for Best Results
Don’t Crowd the Pan: Spread everything in a single layer to get crispy, caramelized edges instead of steaming.
Use a Rimmed Baking Sheet: Keeps juices contained and prevents mess in the oven.
Stir Halfway Through: Toss everything halfway through roasting to ensure even cooking and browning.
Add Fresh Herbs Last: Sprinkle chopped parsley, basil, or thyme right before serving for a fresh, vibrant finish.
Make It a Sandwich: Serve leftovers in hoagie rolls or wraps with melted provolone for a quick and delicious next-day lunch.
Nutritional Information (Per Serving)
Calories: ~460 kcal
Protein: ~24g
Fat: ~26g
Saturated Fat: ~7g
Carbohydrates: ~30g
Fiber: ~4g
Sugars: ~5g
Cholesterol: ~70mg
Sodium: ~900mg
Note: These numbers are approximate and can vary depending on the specific brand of sausage, size of vegetables, and amount of oil used.
Want a lighter version calculated with chicken sausage or without potatoes? I can do that too!