One-Pan Sausage and Pepper Skillet

Sausage and peppers grew up as an Italian-American street-festival favorite, all sizzle and sweet heat. This one-pan skillet browns Italian sausage links with thick strips of bell pepper and onion for a simple, colorful dinner.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 480 cal
• 28g protein
• 18g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1.5 lb Italian sausage links
• 3 mixed colors bell peppers
• 1 large yellow onion
• 4 garlic cloves
• 2 tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1/2 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. 1Slice the sausage links into 1-inch pieces on a slight bias and set aside.
2. 2Core and slice the bell peppers into thick strips; cut the onion into half-moons and mince the garlic.
3. 3Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
4. 4Add the sausage pieces in a single layer and brown for 5 to 6 minutes, turning occasionally until deeply golden.
5. 5Push sausage to the side, add the peppers and onion, and cook 6 to 7 minutes until they soften and pick up some color.
6. 6Stir in the garlic, red pepper flakes, and oregano; cook 30 seconds until fragrant.
7. 7Add the tomato paste and cook 1 minute, stirring constantly so it darkens slightly.
8. 8Pour in the chicken broth, scrape up any browned bits, season with salt and pepper, and bring to a lively simmer.
9. 9Reduce heat to medium-low, cover, and cook 8 minutes until the peppers are tender-crisp and the sauce thickens.
10. 10Uncover, toss everything together, sprinkle with chopped parsley, and serve straight from the skillet.