Cast-Iron Italian Sausage with Charred Peppers and Potato Wedges

Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet inside the oven to preheat.

Wash and scrub 1.5 lb of russet potatoes, then cut them into 1/2-inch thick wedges. In a large bowl, toss the wedges with 1.5 tbsp of olive oil, 1 tsp of smoked paprika, 1/2 tsp of garlic powder, 1/2 tsp of kosher salt, and 1/2 tsp of black pepper until evenly coated.

Carefully spread the seasoned potato wedges in a single layer onto the hot preheated baking sheet. Roast in the oven for 25 minutes, flipping halfway through, until crispy and golden brown.

While the potatoes roast, prep the vegetables: wash and slice 1 red bell pepper and 1 yellow bell pepper into 1/2-inch strips; peel and slice 1 yellow onion into 1/2-inch wedges; peel and mince 4 garlic cloves; finely chop 1/4 cup of fresh parsley.

Heat 1.5 tbsp of olive oil in a large 12-inch cast-iron skillet over medium-high heat. Add 2.5 lb of raw sweet Italian sausage links. Sear for 8 to 10 minutes, turning occasionally, until a deep brown crust (fond) forms on all sides. The sausages do not need to be fully cooked through yet. Transfer the sausages to a clean plate.

In the same skillet with the rendered sausage fat, add the sliced bell peppers, yellow onion, and 1 sprig of fresh rosemary. Sauté over medium-high heat for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and beautifully charred around the edges.

Stir in the minced garlic, 1 tsp of dried oregano, and 1/2 tsp of dried thyme. Cook for 1 minute until fragrant.

Pour in 1/2 cup of dry white wine and 1 tbsp of balsamic vinegar. Use a wooden spoon to scrape up all the delicious browned bits (fond) stuck to the bottom of the skillet. Let the liquid simmer and reduce by half, about 2 minutes.

Slice the partially cooked sausages into 1-inch thick rounds. Return the sliced sausages and any collected juices from the plate back to the skillet. Toss everything together, reduce the heat to medium-low, and simmer for 4 to 5 minutes until the sausages are fully cooked through (internal temperature of 160°F/71°C) and the sauce has glazed the mixture.

Discard the rosemary sprig. Stir in the finely chopped fresh parsley. Season with the remaining 1 tsp of kosher salt and 1/2 tsp of black pepper to taste.

Portion out 1 lb of the cooked sausage pieces (roughly 40% of the total cooked sausage) and place them in an airtight container. Let cool completely, then refrigerate to use for the Day 5 baked pasta.

Serve the remaining hot sausage, charred peppers, and onions directly from the cast-iron skillet alongside the crispy roasted potato wedges.