About this recipe

A hearty, crowd-pleasing one-pan dinner that comes together in under 45 minutes. Juicy Italian sausage links are seared until golden, then simmered with colorful bell peppers, sweet onion, garlic, and a savory tomato sauce. Everything cooks in a single skillet, so cleanup is a breeze — perfect for busy weeknights.

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a skillet over ^[medium-high heat]. Add the Italian sausage rounds in a single layer and cook, undisturbed, for 2–3 minutes per side until deeply browned. Transfer to a plate and set aside.

2. 2

   Reduce heat to ^[medium] and add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced yellow onion and all the red bell pepper, green bell pepper, and yellow bell pepper. Season with kosher salt and black pepper. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and beginning to caramelize at the edges.

3. 3

   Add the garlic, tomato paste, smoked paprika, and oregano to the skillet. Stir everything together and cook for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

4. 4

   Pour in the tomatoes (with their juices) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Nestle the browned Italian sausage back into the skillet.

5. 5

   Bring the mixture to a gentle simmer, then reduce heat to ^[medium-low]. Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened slightly and the Italian sausage is cooked through (%[160°F internal]). Taste and adjust seasoning with kosher salt and black pepper.

6. 6

   Remove from heat and scatter fresh Italian flat-leaf parsley over the top. Serve straight from the skillet with crusty bread, hoagie rolls, or over rice or polenta.