- 1-1/4 pounds uncooked 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Italian Sausage Skillet
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"I don't like squash, but this is just amazing!"
"This meal is fast, easy, and very tasty! I have made it twice now and enjoyed it very much."
"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."
"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!"
"We used turkey Italian sausage, 2 big yellow squash, and Italian stewed tomatoes. Tasted good, just needed a bit of seasoning.~ Theresa"