We all have those nights where the thought of washing three different pans makes ordering takeout look very tempting.
That’s exactly why this One-Pan Italian Sausage with Sun-Dried Tomatoes is a total game-changer.
This recipe is the definition of “low effort, high reward.” You toss everything into a single baking dish, let the oven do the heavy lifting for 30 minutes, and walk away with a meal that tastes like it came from a bistro.
The secret? Sun-dried tomatoes. They pack an incredible punch of concentrated, sweet-and-tart flavor that seasons the broccoli and sausage as they roast.
This recipe is a perfect example of “use what you have” in the pantry. Try different combinations and make this your recipe.
How To Make One-Pan Italian Sausage with Sun-Dried Tomatoes
- Prep: Preheat your oven to 375°F (190°C).
- Combine: Place the sausages, broccoli, sun-dried tomatoes, and onion into a 9×13 baking pan.
- Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss right in the pan to coat.
- Cover & Bake: Cover the pan tightly with aluminum foil. Bake for 20 minutes.
- Finish: Remove the foil and bake for another 10 minutes (or until the sausages are browned and the vegetables are tender).
How To Serve One-Pan Italian Sausage with Sun-Dried Tomatoes
Serve this easy one-pan Italian sausage recipe for dinner with a side salad. This protein-packed meal with deliver clean eating and bold flavors.
Invent Your Recipe
The beauty of this one-pan Italian sausage meal is that the measurements don’t have to be exact. This is a foundation, not a set of rules. Here is how you can pivot based on what’s in your fridge:
The Sausage Swap: I love a classic mild Italian pork sausage here, but Spicy Chorizo or Chicken Apple Sausage works just as well.
If using pre-cooked links, you can skip the foil and roast for the full 20–25 minutes uncovered.
The Veggie Rotation: Broccoli is great for soaking up juices, but Brussels sprouts, bell pepper chunks, or red onion wedges are fantastic alternatives.
Just try to keep the pieces roughly the same size so they cook evenly.
The Wildcard (Mediterranean Twist): To take this in a different direction, swap the sun-dried tomatoes for Kalamata olives and add a sprinkle of feta cheese right before serving.
Make it a Hearty Meal: Want more carbs? Toss in a cup of halved baby potatoes or a bag of refrigerated gnocchi.
The gnocchi will crisp up on the outside and stay pillowy on the inside; it’s a total eating experience.
For more ideas like this one-pan Italian sausage dish, check out more pork recipes here.
Frequently Asked Questions
Do I have to use sun-dried tomatoes in oil?
You can use either! If you use the dry-packed kind, you might want to add an extra tablespoon of olive oil to the pan. If you use the oil-packed kind, be sure to drain them first, or use a tablespoon of that flavorful tomato oil in place of the olive oil.
Can I make this ahead of time?
Absolutely. You can chop the onions and broccoli and toss them with the oil and spices up to 24 hours in advance. Just store them in a container and dump them into the pan when you’re ready to bake.
How do I tell if the sausage is fully cooked?
Sausage is safe to eat when it reaches an internal temperature of 160°F (71°C). Since we are roasting these for 30 minutes, they should be perfectly juicy and cooked through.
The broccoli looks a little charred—is that okay?
Yes! Those crispy, slightly charred edges on the broccoli florets are often the best part of the dish. If you prefer them softer, keep the foil on for an extra 5 minutes.
This One-Pan Italian Sausage dish is proof that you don’t need a sink full of dishes to create a restaurant-quality meal. It’s simple, it’s fast, and it’s infinitely customizable.
I’d love to hear what “inventions” you came up with for this one.
Did you add a different veggie? Swap the spice?
Drop a comment below and let’s inspire each other!
The Recipe
Easy One-Pan Italian Sausage and Broccoli with Sun-Dried Tomatoes
Equipment
- 1 9 x 13 baking pan
Ingredients
- 5 Italian sausage links sweet, mild, or spicy
- 2 cups broccoli florets
- 4 ounces sun-dried tomatoes drained if in oil
- 1 small onion roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Prep: Preheat your oven to 375°F (190°C).
- Combine: Place the sausages, broccoli, sun-dried tomatoes, and onion into a 9×13 baking pan. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss right in the pan to coat.
- Cover & Bake: Cover the pan tightly with aluminum foil. Bake for 20 minutes.
- Finish: Remove the foil and bake for another 10 minutes (or until the sausages are browned and the vegetables are tender).
Invent Your Recipe
This pan is a blank canvas. Here’s how you can switch it up based on what’s in your kitchen:
• The Sausage: Swap pork sausage for chicken or turkey sausage for a leaner meal.
• The Veggies: No broccoli? Use bell peppers, zucchini, or asparagus. Just remember that softer veggies cook faster!
• The Starch: Toss in a handful of refrigerated gnocchi or halved baby potatoes with the raw ingredients for a full-meal-in-one.
• The Finish: After baking, sprinkle with fresh parmesan or a squeeze of lemon juice to brighten the sun-dried tomatoes.
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Pro Tip: Don’t Crowd the Pan! > Make sure your ingredients are in a relatively single layer. If they are piled too high, the broccoli will steam instead of roasting, and you’ll miss out on those delicious crispy edges.
Nutrition
