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Italian Sausage Skillet Recipe

Italian Sausage Skillet Recipe photo by Taste of Home

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Italian Sausage Skillet, served over rice or pasta, is a hearty favorite. "This garden-fresh dish gets extra color from a can of stewed tomatoes," Eve notes. "The Italian sausage has so many wonderful flavors you don't need to add any other seasonings."

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Italian Sausage Skillet Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

5 25 30

Ingredients

1-1/4 pounds uncooked Johnsonville® Mild Italian Sausage links
3 small zucchini or yellow summer squash, cubed
1/2 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes
Hot cooked rice or pasta

Directions

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Remove from the pan; cool slightly before cutting into 1/4-in. slices; return to the pan. Add zucchini and onion; cook and stir for 2 minutes. Stir in tomatoes. Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve with rice or pasta. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 189 calories, 12 g fat (4 g saturated fat), 38 mg cholesterol, 570 mg sodium, 9 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Italian Sausage Skillet in Quick Cooking July/August 1998, p16

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Italian Sausage Skillet

Italian Sausage Skillet

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Reviewed on Apr. 10, 2011 by margalou

I served with penne pasta, but will use rice next time since it wasn't very saucy. Still very tasty. I also added a bell pepper to the mix for a little more flavor.

Reviewed on Sep. 13, 2010 by gparker

Made this to take to shut in neighbor, was told this was the best meal ever!! Because of diet I omitted onion and used a smoked sausage and used italian stewed tomatoes. It was a big hit!

Reviewed on Jul. 12, 2010 by lurky27

We used turkey Italian sausage, 2 big yellow squash, and Italian stewed tomatoes. Tasted good, just needed a bit of seasoning.

~ Theresa

Reviewed on Aug. 13, 2009 by shoosta

This is a wonderful recipe! I used a combination of zucchini & squash and served over linguini. Not only did it taste delicious, the colors of all the vegetables was very appealing. One of my guests who doesn't care for either zucchini or tomatoes loved this dish! Thanks for sharing!