Quick Italian Skillet Dinner
This one-pan Italian sausage and pasta dinner is ready in about 30 minutes and delivers bold, savory flavor with minimal cleanup. Tender pasta cooks directly in a rich tomato sauce infused with browned sausage, bell peppers, and garlic, then topped with a blanket of melted mozzarella and Parmesan.
Equipment
- Large Deep Skillet or Sauté Pan - 12-inch / 30cm, with a lid
- Wooden spoon or silicone spatula - for breaking up the sausage and stirring
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Box grater - if shredding your own cheese
- Can opener
- Ladle or large spoon - for serving
Ingredients
- 1 lb Italian sausage - 450g, casings removed, mild or hot
- 2 tablespoons olive oil
- 1 medium yellow onion - about 1 cup or 150g, diced
- 1 green bell pepper - diced
- 1 red bell pepper - diced
- 4 cloves garlic - minced
- 1 can diced tomatoes - 14.5 oz / 410g, undrained
- 1 can crushed tomatoes - 14.5 oz / 410g
- 1.5 cups low-sodium chicken broth - 355ml
- 8 oz penne pasta - 225g, or rigatoni, uncooked
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon red pepper flakes - optional, for heat
- salt and black pepper - to taste
- 1 cup shredded mozzarella cheese - 100g
- 0.25 cup grated Parmesan cheese - 25g
- fresh basil or parsley - for garnish
Instructions
- Prep all ingredients: Remove sausage from casings, dice onion and bell peppers, mince garlic, open tomato cans, measure broth and seasonings, and shred cheeses.
- Heat a large skillet over medium-high heat. Add olive oil and the sausage meat, spreading it in a single layer. Let it brown undisturbed for 2 minutes, then break into small crumbles and cook for 3-4 more minutes until browned.
- Reduce heat to medium. Add diced onion and bell peppers to the skillet with the sausage. Cook for 4-5 minutes until onion is translucent and peppers soften. Add minced garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with liquid) and crushed tomatoes. Add chicken broth, Italian seasoning, oregano, garlic powder, onion powder, red pepper flakes, salt, and pepper. Stir and bring to a boil.
- Add the uncooked penne pasta, stir to submerge, and reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring every 3-4 minutes, until pasta is al dente.
- Reduce heat to low. Sprinkle mozzarella and Parmesan evenly over the top. Cover for 2-3 minutes until melted and bubbly. Taste and adjust seasoning, then garnish with fresh basil or parsley and serve hot.
Notes
- Browning is essential: Don't skip the step of browning the sausage well before adding other ingredients. The browned bits (fond) on the bottom of the pan are the foundation of the sauce's rich flavor.
- Use full-fat sausage: Lean sausage can dry out at higher heat. The fat in regular Italian sausage keeps the dish juicy and flavorful throughout cooking.
- Stir the pasta regularly: To prevent sticking and ensure even cooking, give the pasta a good stir every 3-4 minutes while it simmers in the sauce.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Freshly shredded mozzarella gives you that gooey, stretchy result.
- Chicken sausage swap: For a lighter version, use Italian chicken sausage. The flavor profile will be slightly different but still delicious.
- Vegetarian option: Omit the sausage and add a can of cannellini beans or diced mushrooms. Consider adding extra vegetables like zucchini, spinach, or eggplant.
- Make it creamy: For a richer sauce, stir in 1/3 cup (80ml) of heavy cream in the final 2 minutes of cooking.
- Storing leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of broth to loosen the sauce.
- Pasta substitution: While penne and rigatoni are ideal, you can also use rotini, ziti, or farfalle. Avoid thin pastas like spaghetti as they tend to clump.
- Gluten-free adaptation: Use your favorite gluten-free pasta. Check the sausage label for gluten-free certification and start checking for doneness 2-3 minutes earlier than the recipe states.