Italian Skillet Supper
Italian 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 delicious concoction, you can, too!
This is a relatively light meal…there’s no sauce, per se, just the delicious juices from the sauteed peppers and onions. Use ground, mild or spicy Italian sausage, but if you’re in a pinch, ground beef works well, too!
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.
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.
What’s In Italian Sausage?
American Italian Sausage is generally pork, seasoned with herbs, red pepper and fennel and 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.
Need More One Pot Dinners? Try Cowboy Skillet Supper!
Savory Italian sausage with sweet peppers, sun dried tomatoes and Italian herbs served with rigatoni pasta.
- 1 lb. ground Italian sausage not sausage links
- 1 tablespoon olive oil
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 4 sun dried tomatoes sliced in half
- 2 tablespoons Italian seasoning blend
- 1 lb. tubular pasta Rigatoni, Penne, etc.
- 1/2 medium yellow onion chopped
- 1 cup baby spinach
In a large skillet, heat oil on medium.
Add onions, peppers, sun dried tomatoes and sausage; allow to cook until there is no visible pink on the sausage (use the edge of a sharp spatula to break up the sausage as it cooks) See recipe notes re: draining the sausage
Meanwhile, bring stockpot of salted water to boil
Add pasta to boiling water and cook 10-12 minutes; drain pasta
Add cooked pasta to meat mixture; toss until pasta is coated
Add spinach to meat and pasta mixture; combine well and serve
Garnish with fresh parsley or Parmesan cheese
- 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
If you like Italian, try homemade San Marzano Pasta Sauce!