American
Sausage and Pepper Skillet
Italian sausage coins brown, then peppers and onions soften in the same pan with a spoon of tomato paste. Pile it on rolls or eat it from the skillet.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 4
- Difficulty
- Easy
Photo: Ben+Sam (CC BY-SA). Source
Why you’ll love it
- Coins of sausage brown faster than whole links.
- Tomato paste, not a jar of sauce.
- Peppers stay a little crisp.
- It is different from the rigatoni already on the site.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oil over medium-high. Brown the sausage 6 minutes. Move it out.
- 2
Cook the peppers and onion with the salt 6 minutes, until softened and spotted.
- 3
Stir in the tomato paste and water. Scrape the pan.
- 4
Return the sausage and toss 1 minute.
- 5
Serve on rolls or as a skillet plate.
Pro tips
- Do not crowd the sausage or it will not brown.
- A pinch of fennel seed helps mild sausage.
- If you skip the rolls, add a handful of greens at the end.
Easy substitutions
- Italian sausage
- Chicken sausage
- Tomato paste
- 1/4 cup marinara
- Rolls
- Polenta
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Rewarm in a skillet until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 20 g
- Carbs
- 22 g
- Fat
- 28 g
- Fiber
- 3 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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