This Italian-American-style skillet combines browned Italian sausage, sweet bell pepper, white beans, and tomatoes in a savory one-pan meal. The beans make it hearty, while a little vinegar and fresh parsley brighten the rich sausage and tomato sauce.
Ingredients
- 1 tablespoon (15 ml) olive oil, plus a little more if needed
- 1 pound (450 g) Italian sausage links, sweet or hot
- 1 medium yellow onion, about 1 cup chopped (150 g)
- 1 large red or yellow bell pepper, about 1½ cups chopped (180 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1 teaspoon (1 g) dried oregano
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- 1 can diced tomatoes, 14½ ounces (411 g), including their juice
- ½ cup (120 ml) low-sodium chicken broth or water
- 1 can cannellini or other white beans, 15 ounces (425 g), drained and rinsed
- 3 cups loosely packed baby spinach (about 90 g)
- ¼ teaspoon fine salt (about 1.5 g), plus more to taste
- ¼ teaspoon ground black pepper (about 0.5 g)
- 1 teaspoon (5 ml) red wine vinegar or lemon juice
- 2 tablespoons chopped fresh parsley (about 8 g)
- ⅓ cup finely grated Parmesan (about 30 g), optional, for serving
Instructions
- Prepare the vegetables. Chop the onion and bell pepper into bite-size pieces, mince the garlic, and rinse and drain the beans. Measure out the oregano, pepper flakes, broth, and tomatoes so they are ready beside the stove. Pat the sausage links dry if they are damp; this helps them brown rather than steam.
- Brown and cook the sausage. Warm the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sausages in a single layer and cook for about 12–14 minutes, turning every few minutes so they brown on several sides. Check the center of the thickest sausage with a food thermometer. Ground pork sausage must reach 160°F (71°C); the USDA FSIS safe minimum temperature for ground meat is 160°F (71°C). If a sausage has browned before reaching that temperature, lower the heat and continue cooking, turning as needed. Transfer the cooked sausages to a clean plate. Leave about 1 tablespoon of fat in the pan; spoon off excess, or add a little olive oil if the pan looks dry.
- Soften the onion and pepper. Add the onion and bell pepper to the skillet. Cook for about 8 minutes over medium heat, stirring now and then, until the onion is translucent and the pepper has softened but still holds its shape. Scrape up the browned bits from the bottom of the pan as the vegetables release moisture. If they begin sticking before they soften, add a tablespoon of water.
- Add the aromatics and tomatoes. Stir in the garlic, oregano, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant; garlic can turn bitter if it browns deeply. Pour in the diced tomatoes and broth, then stir in the salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally. The tomatoes should look saucy, not watery.
- Add the beans and spinach. Stir in the drained beans and cook for 3 minutes to warm them through. Add the spinach in handfuls, stirring until wilted, about 1–2 minutes. Taste the sauce before adding more salt: sausage and Parmesan can both contribute plenty of seasoning.
- Finish the skillet. Slice the cooked sausages into thick coins on a clean cutting board, then return them and any juices on the plate to the skillet. Simmer gently for 3 minutes so the sausage is hot and the flavors come together. Stir in the vinegar or lemon juice and parsley. Taste again and adjust the pepper, salt, or acidity. Serve with Parmesan if desired.
Tips
- Choose the sausage you enjoy. Sweet Italian sausage keeps the dish mild; hot sausage gives it a noticeable chili kick. Sausage seasoning varies by maker, so season the sauce gradually and taste near the end rather than salting heavily at the start.
- Use a roomy, heavy pan. A 12-inch (30 cm) skillet gives the links enough space to brown. If the sausages are crowded, cook them in two batches; crowding traps steam and makes browning harder. A Dutch oven works well too, though its deeper sides may slow evaporation slightly.
- Keep the beans intact. Rinse canned beans to remove excess packing liquid, then stir them in gently. Vigorous stirring or a long simmer can break them down and make the sauce pasty. If the finished sauce is thicker than you like, loosen it with broth or water a tablespoon at a time.
- Watch the salt and the pan. Low-sodium broth gives you more control, and Parmesan is easiest to add at the table. If the sausage leaves dark browned bits, that is useful flavor; if the bits are black or smell burnt, wipe out the pan before cooking the vegetables.
Serving Suggestions
Serve the skillet in shallow bowls with crusty bread, toasted sourdough, or garlic bread for catching the tomato broth. For a more substantial plate, spoon it over polenta, mashed potatoes, or cooked pasta such as rigatoni. The sauce is loose enough to coat pasta, but for a pasta dinner you may want to add a splash of the pasta cooking water and a little extra Parmesan.
A simple green salad with a sharp vinaigrette balances the richness, as do roasted broccoli or green beans. If serving a group, put parsley, grated Parmesan, and red pepper flakes on the table so everyone can finish their own portion. The skillet is filling on its own, so a light side is usually enough.
Variations
Change the beans: Great Northern beans, navy beans, or butter beans can replace cannellini beans in the same quantity. Butter beans are softer and creamier, so fold them in carefully. Chickpeas also work, although they make the dish firmer and less creamy.
Use another green: Chopped kale or Swiss chard can stand in for spinach. Add kale with the beans and simmer it for about 5–8 minutes, until tender; add chopped chard stems with the onion and its leaves near the end. Frozen spinach is convenient too: thaw it, squeeze out excess water, and stir in about 1 cup (150 g) in place of the fresh spinach.
Adjust the tomato and heat: For a thicker, more concentrated sauce, use a 14½-ounce (411 g) can of crushed tomatoes instead of diced tomatoes. For more heat, increase the red pepper flakes or choose hot sausage. To keep it mild, leave out the flakes and use sweet sausage. A splash of balsamic vinegar can replace the red wine vinegar, but it adds a little sweetness.
Make it without pork: Chicken or turkey Italian-style sausage can be substituted, but check the package because links may be leaner and brown more quickly. Cook poultry sausage to 165°F (74°C), the USDA FSIS safe minimum for poultry, checking the center with a food thermometer. If the pan is dry, add a teaspoon of oil before softening the vegetables.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, storing them in a covered, shallow container. They keep for 3–4 days in the refrigerator. For longer storage, freeze in meal-size airtight containers for up to 2–3 months for best quality. Thaw frozen portions overnight in the refrigerator rather than on the counter; the beans may soften slightly after freezing.
Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. You can also microwave it in a covered microwave-safe dish, stirring halfway through. Reheat leftovers until they reach 165°F (74°C), checking with a food thermometer. Avoid repeatedly warming and cooling the full batch; heat only the amount you plan to eat.
Frequently Asked Questions
Can I use bulk Italian sausage instead of links?
Yes. Use 1 pound (450 g) of bulk sausage and break it into bite-size pieces as it browns. Cook it through, checking that the largest pieces reach 160°F (71°C), then transfer it to a clean plate while you cook the vegetables. Because bulk sausage has more exposed surface, it may brown faster than links; stir it occasionally and avoid letting small pieces scorch.
Can I make this skillet ahead?
Yes. You can cook the dish up to 3–4 days ahead and refrigerate it promptly. For the freshest texture, you can also prepare the chopped vegetables and rinse the beans a day ahead, then cook the skillet shortly before serving. If making the complete recipe ahead, add a small splash of broth when reheating if the beans have absorbed much of the sauce.
What can I use instead of cannellini beans?
Great Northern, navy, or butter beans are straightforward substitutes. Use one drained 15-ounce (425 g) can, just as you would cannellini beans. If you do not have canned beans, cooked dried beans are fine; measure about 1½ cups (255 g) drained and cooked beans. Do not add dry beans directly to the skillet, because they need soaking and a separate, much longer cooking time.
How do I keep the sauce from becoming watery?
Drain and rinse the beans well, and simmer the tomatoes uncovered so excess liquid can evaporate. If the sauce is still thin after the spinach wilts, remove the sausage briefly and simmer the sauce for a few extra minutes. If it becomes too thick, stir in broth or water a little at a time. Remember that the sauce thickens further as it sits.
Can I make this recipe dairy-free or gluten-free?
The Parmesan is optional, so leaving it off makes the dish dairy-free as long as the sausage and broth you choose contain no dairy ingredients. To make the meal gluten-free, check the sausage and broth labels and serve it with gluten-free bread, rice, or potatoes. Sausage ingredients and manufacturing practices differ, so checking package labels is more reliable than assuming a variety is suitable.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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