Paleo Italian Sausage & Roasted Red Pepper Skillet
This hearty one-pan dinner is the kind of meal that makes grain-free eating feel like zero sacrifice. Juicy pork sausage links get seared until deeply browned, then sliced and nestled back into a rich, bubbling sauce of diced tomatoes, roasted red peppers, and caramelized onions — the kind of sauce that smells like it's been simmering all afternoon. Fennel seeds, oregano, basil, and a pinch of red pepper flakes give the whole skillet that unmistakable Italian-American flavor without a single filler ingredient in sight. The key to keeping this dish on track is sourcing sausage with no added fillers or sugar, which is easier to find than you might think at a good butcher or natural grocery store. Everything comes together in about 45 minutes and serves four generously straight from the skillet, which means fewer dishes and more time actually enjoying dinner. A scatter of fresh flat-leaf parsley at the end brightens the whole thing up and makes it look like you really know what you're doing. This is the kind of weeknight recipe you'll find yourself coming back to again and again.
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Learn more →Ingredients
4 servings
- 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
- 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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