Empty My Fridge
This Italian Sausage Skillet Changes Everything | Flexible Weeknight Meal
Ingredients
- Oil for frying
- Sausage1 kg
- Zucchini · sliced1–2
- Onion · sliced2
- Garlic · minced2–3
- Salt
- Black pepper
- Mushroom · sliced250 g
- White wine250 ml
- Chili flake · crushed flakesto taste
- Mild pickled peppers · chopped3–4
- Bell pepper · sliced3
- Tomato1–796 ml
- Spinach1 bunch
- Italian seasoning15 ml
Instructions
- In a heavy pan or braiser over medium-high heat, brown the sausage in a little oil.
- Remove the sausage, add a little oil if needed, and sauté the zucchini, onions and garlic until the onions are translucent.
- Season with salt and pepper to taste.
- Add the mushrooms and cook until they have released most of their moisture.
- Pour in the wine and cook, stirring now and then, until the liquid has reduced by two-thirds.
- Stir in the red pepper flakes, pickled peppers and the Italian seasoning, if using.
- Return the sausage to the pan with the sweet peppers and tomatoes.
- Partially cover, reduce to a simmer and cook for about 20 minutes.
- Add the spinach and cover until it has wilted.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
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