Nitrate & Nitrite Free Paleo Italian Sausage & Roasted Red Pepper Skillet
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Learn more →Ingredients
4 servings
- 1 ½ lb italian-style pork sausage links (no fillers or added sugar)
- 2 tbsp olive oil, divided
- 2 medium bell peppers (any color), sliced into ¼-inch strips
- 1 medium yellow onion, sliced into ¼-inch half-moons
- 1 jar (12 oz) roasted red peppers, drained and sliced into strips
- 4 cloves garlic, thinly sliced
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- ½ cup chicken broth
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp fennel seeds
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp 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 into 1-inch rounds.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add the sliced bell peppers and onion and cook, stirring occasionally, until softened and lightly charred at the edges, about 6–7 minutes.
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