Spicy Sausage & Pepper Skillet

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb spicy Italian sausage links
• 2 red bell pepper
• 1 green bell pepper
• 1 poblano pepper
• 1 jalapeño pepper
• 1 large yellow onion
• 4 garlic cloves
• 1 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 lb baby potatoes
• 1/4 cup fresh basil
• 1/3 cup grated Parmesan

Instructions

1. 1Halve the baby potatoes and place them in a microwave-safe bowl with a splash of water. Cover and microwave 5 to 6 minutes until just fork-tender; drain and set aside. Alternatively parboil on the stovetop for 8 minutes.
2. 2Slice the sausage links into thick coins on a slight bias. Core and slice all the sweet and hot peppers into strips. Thinly slice the onion and mince the garlic. Leave the jalapeño seeds in if you want extra heat, or remove them for milder spice.
3. 3Heat a large 12-inch skillet over medium-high heat. Add the olive oil, then the sausage coins in a single layer. Brown 3 to 4 minutes per side until deeply golden and cooked through. Transfer sausage to a plate, leaving the flavorful fat in the pan.
4. 4Add the onion and all the pepper strips to the hot skillet. Season with salt. Cook 6 to 8 minutes, stirring occasionally, until the peppers soften, blister in places, and the onion turns golden at the edges.
5. 5Stir in the garlic, Italian seasoning, and red pepper flakes; cook 30 to 60 seconds until fragrant. Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pan.
6. 6Return the sausage and add the par-cooked potatoes. Season with the remaining salt and black pepper. Bring to a lively simmer, then reduce heat to medium-low and cook uncovered 8 to 10 minutes so the sauce thickens and coats everything.
7. 7Taste and adjust heat or salt. The peppers should be silky yet still hold their shape and the potatoes tender.
8. 8Remove from heat. Tear fresh basil over the top and shower with grated Parmesan. Serve straight from the skillet with crusty bread if desired for a hearty one-pan dinner.