This is a great cool-weather meal where the simple flavors of each ingredient meld to make a delectable dish.
In Basilicata (or southern Italy in general) it is made with lucanica, a regional sausage that could date back to the ancient Lucanians, or maybe the Greeks who inhabited that area of Magna Grecia. In Greece there is still a similar product called Loukanika, but it is unclear which came first. Either way, it is delicious, and it turns out just as good when using vegetarian sausages, too.
1 pound potatoes (I like to use the small red potatoes)
a handful of cipollini onions* (or - even better - half a jar of lampascioni if you can find them)
4 Italian sausages
salt and pepper
1/2 cup white wine
peperoncino flakes or chile oil, optional
Clean the potatoes and halve or quarter them, depending on the size. Put them in a baking dish and sprinkle with salt and pepper. Cut the baby onions in half and mix them with the potatoes. If you are able to use lampascioni, drizzle some of the oil from the jar over top, otherwise drizzle with extra virgin olive oil and mix well to coat. Sprinkle or drizzle on peperoncino or chile oil if you want a spicy dish. Lay the sausages on top, pour the wine over it all and cover. Bake at 400 for about 35 minutes.
Obviously, this is a versatile dish and the flavors can be changed based on the type of sausage you use, or the spices you may want to mix in (such as garlic and rosemary).
*Peel the onions quickly and easily by immersing them in boiling water for about 20 seconds. When cool enough to handle, the skins slide off.