One-Skillet Sausage & Peppers

If you have under twenty minutes and 6 ingredients, this will get four people fed properly. 5 steps, 390 calories a serving and 22g of protein. It belongs in the one-pan wonders corner of the collection, and it is one of the ones worth learning by heart.

Why this one works

The appeal of a one-pan meal is not only the washing up. Cooking everything in the same vessel means the flavours actually meet each other rather than arriving on the plate as separate items.

The simmering stage is where the flavour develops, and it needs no attention beyond the occasional stir, so it is a good window to set the table or deal with the washing up.

Ingredients

Makes 4 servings

• 4 Italian sausages
• 3 bell peppers, sliced
• 1 onion, sliced
• 1 can crushed tomatoes
• Italian seasoning
• Crusty bread

Notes on the key ingredients

Dice the onion roughly the same size throughout so it softens evenly. A pinch of salt early on draws out moisture and speeds up the softening.

Canned tomatoes are usually better than out-of-season fresh ones, and they are already at peak ripeness. A pinch of sugar offsets any sharpness.

Warm bread and tortillas before filling them. Thirty seconds in a dry pan makes them pliable instead of cracking.

Instructions

1. Brown sausages in a skillet 4 min per side.
2. Add peppers and onion, cook 5 min.
3. Pour in tomatoes and Italian seasoning.
4. Simmer 8 minutes until sausage is done.
5. Serve with crusty bread.

Tips for getting it right

• Get the pan properly hot before anything goes in. A lukewarm pan steams food grey instead of browning it, and browning is most of the flavour.
• Keep it at a lazy simmer rather than a rolling boil. A hard boil breaks up anything delicate and reduces the liquid faster than the flavours can develop.
• Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.

Storage, make-ahead and reheating

• Fridge: up to four days in a sealed container. Most simmered dishes are better on the second day, once the flavours have settled.
• Freezer: up to three months. Leave room at the top of the container for expansion, and thaw overnight in the fridge.
• Reheating: gently on the stovetop with a splash of water or broth to loosen it. The microwave works but heats unevenly, so stir halfway.
• Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 20 minutes on the night drops to closer to ten.

Variations

Make it vegetarian

Swap the protein for a tin of chickpeas or white beans, rinsed and added at the same point, or for pressed firm tofu browned first in a hot pan. Use vegetable broth in place of chicken broth.

Add some heat

A pinch of red pepper flakes with the aromatics, or a spoonful of chilli crisp at the table, lifts the whole dish without changing the method.

Make it gluten-free

Use a certified gluten-free pasta or grain, swap soy sauce for tamari, and check the broth, which is the ingredient that most often hides wheat.

Stretch it further

Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 20 minute timing.

What to serve with it

• Crusty bread for the pan juices
• A crisp side salad
• Rice or couscous if you want to stretch it further

Nutrition per serving

Figures are estimates and will vary with the brands and exact quantities you use.

Common questions

How long does One-Skillet Sausage & Peppers take to make?

About 20 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 12 minutes.

Can I make this ahead of time?

The prep work can be done a day ahead, which cuts the time on the night substantially. The finished dish is best eaten soon after cooking, though leftovers keep for a few days.

How many does this serve?

Four as written, at 390 calories and 22g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.

Will children eat this?

Generally yes, though it helps to serve the stronger components on the side rather than mixed through, so they can be added or avoided plate by plate.