Paleo Italian Sausage & Peppers Skillet
Sausage and peppers is one of those deeply satisfying, crowd-pleasing combinations that feels like it was made for a cast-iron skillet and a hungry table of four. The trick here is searing the links first to build a serious crust, then slicing and finishing them low and slow in a crushed tomato marinara so every piece soaks up that garlicky, herb-forward sauce. Three colors of bell pepper and a whole sliced onion go in until they're soft and just starting to char at the edges — that little bit of caramelization makes the whole dish taste like it simmered all afternoon. A pinch of red pepper flakes and four cloves of minced garlic keep things bold without being over the top, and fresh torn basil stirred in at the end brightens everything up beautifully. The key to keeping this grain-free and compliant is starting with sausage that has no fillers or added sugar — it's worth reading the label, because that one swap is what makes the whole skillet work. Everything else is just real, whole food cooked in olive oil, which is exactly the kind of effortless, no-compromise dinner this style of eating is built for. Serve it straight from the pan and don't bother with anything fancy on the side.
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Learn more →Ingredients
4 servings
For the skillet
- 1 ½ lb italian-style pork sausage links (no fillers or added sugar)
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 2 tbsp olive oil, divided
- 1 medium yellow onion, halved and sliced ¼-inch thick
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes
For the marinara
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage links and sear, turning occasionally, until browned on all sides, about 6–8 minutes total. Transfer the sausages to a cutting board — they will not be fully cooked through yet. Once cool enough to handle, slice them on the bias into 1/2-inch rounds.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add the onion and all three bell peppers and cook, stirring occasionally, until softened and beginning to char at the edges, about 7–8 minutes.
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