Italian Sausage Skillet Supper makes you feel like you've been to Italy and back...in under 30-minutes and less than $3,000.
This recipe, inspired by my 16 year-old daughter, is delicious and filling! She decided she would make it...and she did. Now, if a 16 year-old can make this Italian dinner, you can, too!
This is a relatively light meal...there's no heavy pasta sauce, per se, just the delicious juices from the sauteed peppers, sundried tomatoes, Italian seasonings and onions. Use ground, mild or spicy Italian sausage, but if you're in a pinch, ground beef works well, too!
Why this recpe works
- Not all Italian recipes are drowning in tomato pasta sauce and melted Mozzarella! This is a relatively light dish that can be as mild, spicy or cheesy as you like!
- The sweet yellow and orange bell peppers really make this dish stand out. The sweet peppers offer a nice flavor combination of the savory, salty sausage and sweet peppers.. truly amazing, but simple. I added a few sliced cherry tomatoes to mine because I love tomatoes.
- Great last minute or make-ahead dinner!
While I watched her cook this Italian Skillet Supper, my gut told me to add fennel...but I dare not interrupt a cook in her kitchen and I'm glad I didn't because Italian sausage already contains fennel.
Here's what you'll need
Two pounds ground Italian sausage (you can you mild, hot or a combination), yellow onion, olive oil, orange bell pepper, yellow bell pepper, sundried tomatoes, Italian seasoning blend, one pound of tubular pasta, fresh Parmesan cheese and baby spinach.
Use any tubular pasta you like - rigatoni, penne, mostaccioi, tortioglioni or ziti.
How to make it
In a large skillet, heat olive oil on medium heat; add onions, peppers, sundried tomatoes and sausage; cook till sausage is brown and there's no visible pink. Season with Italian seasonings, salt and pepper to taste. (Drain the sausage if there's excess oil.)
Meanwhile, bring 6-8 cups of salted water to boil in stockpot; add in pasta and cook according to package directions. Drain and return to skillet with Italian sausage mixture.
Combine and allow to cook for 10-minutes on low heat; add in baby spinach leaves and toss. Top with Parmesan cheese, cover and cook until cheese melts. Serve and enjoy!
- When you're heating the sausage, use the edge of a spatula to break the sausage down into small pieces
- Use any type of tubular pasta with this light Italian dish
- Want it cheesier? Toss the Parmesan into the Italian sausage mixture and combine well, then add more cheese and place the skillet under the broiler for 3-5 minutes.
What's in Italian Sausage?
American Italian Sausage is generally pork, seasoned with herbs, red pepper and fennel. It can be purchased in bulk (ground) or in links.
Can I Substitute Sausage Links for Ground Sausage?
Yes, links can be substituted for ground sausage but keep in mind, the links have a casing on them which keeps them intact. If you elect to use sausage links, simply parboil them (place them in hot water) for 5 minutes or until the casing dissipates. Then, add them to the skillet; use the sharp edge of a spatula to break the sausage down into smaller pieces.
Make ahead and storage
You can make this Italian Sausage skillet supper in advance if you like! Make the sauce and cook the pasta. Store each in a separate air tight container in the refrigerator for up to 3 days.
When ready to reheat, pop the noodles in the microwave or plung them into a pot of hot water. Reheat the sausage sauce on the stove or in the microwave; combine and enjoy.
The meat sauce can be frozen for up to 3 months.
More pasta recipes
- Italian Sausage with Balsamic Grapes
- Seafood Manicotti Alfredo
- San Marzano Pasta Sauce
- Spaghetti ala Carbonara with Ricotta Cheese
- Chicken Linguine Alfredo
- Cowboy Skillet Supper
- Perfect Manicotti
- Bolognese Sauce
Italian Sausage Skillet Supper
- 2 lbs ground Italian sausage not sausage links
- 1 tablespoon olive oil
- ½ cup yellow onion chopped
- ¼ cup yellow bell pepper chopped
- ¼ cup orange bell pepper chopped
- 4 chopped sun dried tomatoes
- 2 tablespoons Italian seasoning blend
- 6-8 cups water
- 1 tablespoon salt, for pasta water
- 1 lb. tubular pasta Rigatoni, Penne, etc.
- 1 cup baby spinach
- fresh Parmesan
- salt and pepper to taste
- In a large skillet, heat oil on medium.1 tablespoon olive oil
- Add onions, peppers, sun dried tomatoes and sausage; allow to cook until there is no visible pink on the sausage ; drain if needed (See recipe notes)2 lbs ground Italian sausage, ½ cup yellow onion, ¼ cup yellow bell pepper, ¼ cup orange bell pepper, 4 chopped sun dried tomatoes, 2 tablespoons Italian seasoning blend
- Add Italian seasonings and combine well2 tablespoons Italian seasoning blend
- Meanwhile, bring stockpot of salted water to boil6-8 cups water, 1 tablespoon salt, for pasta water
- Add pasta to boiling water and cook 10-12 minutes; drain pasta1 lb. tubular pasta
- Add cooked pasta to meat mixture; toss until pasta is coated
- Add spinach to meat and pasta mixture; combine well; season to taste1 cup baby spinach, salt and pepper to taste
- Garnish with fresh parsley or Parmesan cheese; cover until cheese melts, then servefresh Parmesan
- Do not drain the meat after cooking unless there's an excess of oil; the flavored oil is the sauce for this dish
- If you make this dish using sausage links, parboil the sausage first to remove the skin; then, place the sausage links in the skillet; use sharp edge of spatula to break the sausage apart