“POPS” Sunday Sheet Pan Dinner

Growing up in an Italian kitchen, learning to cook is inevitable.  I wouldn’t say I was always interested,  but once I had my own apartment in college I found myself frequently calling my mother asking for her recipes.  Unfortunately, she didn’t have any and would always say, “Oh, I just added a little bit of this and that,” which was extremely unhelpful.  So, I started to tear pages from magazines and purchase cookbooks and eventually I would say my culinary journey began.  

As I started to think about a one sheet pan dinner, I was transported back to my mother’s kitchen. On many nights my mom would put together a meal for a family of 4 effortlessly, which looking back now was not an easy task. One of my favorites was a peasant style dish that was simple and delicious, consisting of peppers, onions, potatoes and eggs.  This recipe is a take on that minus the eggs and with added sausage.  It’s also a nod to my parents deli where they have a sandwich called a “P.O.P. (peppers, onions and potatoes)” steak, but again I changed and added the sausage. This dish could not be simpler, but packs such a flavor punch with the added spice mixture and bright herbaceous citrus sauce. Sometimes the most beautiful food comes from a memory which allows us to create something in the end that will satisfy all. 

Growing up in an Italian kitchen, learning to cook is inevitable.  I wouldn’t say I was always interested,  but once I had my own apartment in college I found myself frequently calling my mother asking for her recipes.  Unfortunately, she didn’t have any and would always say, “Oh, I just added a little bit of this and that,” which was extremely unhelpful.  So, I started to tear pages from magazines and purchase cookbooks and eventually I would say my culinary journey began.  

As I started to think about a one sheet pan dinner, I was transported back to my mother’s kitchen. On many nights my mom would put together a meal for a family of 4 effortlessly, which looking back now was not an easy task. One of my favorites was a peasant style dish that was simple and delicious, consisting of peppers, onions, potatoes and eggs.  This recipe is a take on that minus the eggs and with added sausage.  It’s also a nod to my parents deli where they have a sandwich called a “P.O.P. (peppers, onions and potatoes)” steak, but again I changed and added the sausage. This dish could not be simpler, but packs such a flavor punch with the added spice mixture and bright herbaceous citrus sauce. Sometimes the most beautiful food comes from a memory which allows us to create something in the end that will satisfy all. 

“POPS” Sunday Sheet Pan Dinner 

Serving Size: 4

Time To Prep (mm): 15 mins

Time To Cook (mm): 40mins

Special Kitchen Equipment Required: Spice grinder and blender 

Technique Tip: If you don’t have a blender, you can easily chop everything for sauce by hand for a chunky type salsa

Swap Option: You can sub sausage for poultry sausage or chicken thighs 

Why I Love This Recipe: This recipe is very easy and packs a nice flavor punch!

Ingredients (listed)

• 2 t kosher salt

• 1 ½ t dried oregano

• 1 t fennel seeds

• ½ t garlic powder 

• ½ t onion powder 

• ½ t red chili flakes 

• ¼ t freshly cracked black pepper 

• 1 ½ lbs baby yukon gold potatoes, cut in half 

• 1 red pepper, ¼” slices 

• 1 yellow pepper, ¼” slices 

• 1 large red onion, ¼” slices  

• Olive oil

• 1 ½ lbs hot Italian sausage 

• 1 c Italian parsley leaves

• 3 anchovy filets 

• Juice of 2 lemons and zest of 1 

• 2 garlic cloves

• 2 Calabrian chilies or ¼ t red chili flakes 

Recipe Steps (listed) 

1. Preheat the oven to 425F.

2. To make the spice mixture, place salt, oregano, fennel, garlic and onion powder, red chili flakes, and pepper in a spice grinder and blend until a powder forms (this mixture will yield 2 heaping tablespoons). Set aside. 

3. In a large mixing bowl combine halved potatoes, sliced peppers, sliced onions with spice mixture and 3 T olive oil. Thoroughly coat in spice mixture. 

4. Place in the oven and cook for 20 minutes, undisturbed. 

5. Meanwhile, prepare your sausage by pricking with a fork or by poking small holes throughout with a paring knife. 

6. After your potatoes, peppers and onions have been cooking for 20 minutes, pull from the oven, stir and place sausage on top. Continue to cook for another 20 minutes or until sausage is cooked through and veggies are nicely browned. 

7. To make the sauce, place parsley leaves, anchovies, lemon juice and zest, garlic cloves, calabrian chile and ½ tsp kosher salt in a blender and puree. Stream in a ¼ cup of olive oil and emulsify.  Serve alongside sausage, peppers, onions and potatoes or drizzle on top.