One Pan Whole30 Sausage and Romesco Paleo Primal Gourmet Easy Recipe

One-Pan Whole30 Roasted Sausage and Romesco

Course Main Course
Cuisine Italian, Spanish
Servings 3 people


  • 6-8 hot Italian sausages substitute with your choice
  • 2 large red bell peppers sliced into 1” strips
  • 1 med-size red onion sliced into 1” strips
  • 3 cloves garlic smashed, skin removed
  • 1 tsp dried oregano substitute 1tbsp fresh oregano
  • 1 tbsp sherry vinegar
  • 4 tbsp Extra virgin olive oil EVOO
  • kosher salt and freshly cracked black pepper
  • leaves fresh parsley for garnish


  1. Preheat oven to 425F.
  2. Add red pepper, onion, garlic, and oregano to a roasting tray. Season with a pinch of salt and pepper and 2 tbsp EVOO. Toss everything to coat and spread vegetables evenly across the bottom of the tray. Place sausages directly overtop of vegetables. Brush the tops of the sausages with a bit of EVOO. Transfer to oven and roast 30-35 min (flip sausages halfway), or until sausages reach an internal temperature of 160F on an instant read thermometer.
  3. Remove roasting tray from oven. Set sausages aside and transfer all the vegetables and rendered juices to a high-speed blender along with 1 tbsp sherry vinegar. Blend on medium speed (if you have speed settings) until mixture is smooth and creamy. With the blender still running, slowly drizzle in 2 tbsp of EVOO (the goal is to achieve an emulsification). Turn blender off and taste Romesco for seasoning. Adjust as required.
  4. To plate, spoon Romesco onto a serving dish. Slice sausages in half and arrange overtop of Romesco. Garnish with fresh parsley leaves and a drizzle of EVOO.