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1
Preheat your oven to 400 F with a rack in the middle position.
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2
Drizzle a few teaspoons of olive oil into a large pan and heat over medium-high until just smoking.
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3
Add the sausage links and cook, turning every few minutes, until golden brown and crispy on all sides.
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4
This will take about 8 minutes.
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5
Turn off the heat and remove just the links to a plate to rest for 5 minutes.
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6
Slice the sausage links into bite size rounds and return to the pan over medium-high heat.
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7
Cook for a few minutes, just until the cut ends are slightly browned and crisp.
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8
Use a slotted spoon to remove the sausage from the pan and place into a roasting pan, being sure the fat stays in the frying pan.
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9
Add the peeled potato wedges to the frying pan, and cook in the remaining fat, turning every few minutes, until golden brown and crispy.
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10
Season with salt and pepper to taste, then remove them to the roasting pan.
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11
Add the sliced onions, peppers, and crushed garlic to the frying pan, over medium heat.
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12
If they seem to stick a little, add a little bit more olive oil.
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13
Saute over medium heat until just starting to soften and a few edges have browned.
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14
Season with salt and pepper to taste, then pour into the roasting pan.
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15
Season the sausage and pepper mixture with the Italian seasoning, give it a quick stir, then place it in the oven for 20 minutes, stirring once at the 10 minute mark.
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16
Recipe adapted from Lidia Matticchio.
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17
Her method of cooking a similar dish is detailed is Lidias Favorite Recipes.
