Italian Sausage Skillet

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Heather says:

I’m not the only one getting into this whole back to cooking basics idea. Over on the Home-Ec 101 Facebook Fanpage, Home Eccer Lindsey decided to play around with this week’s Simple Philly Skillet and used what she had on hand -smarty lady!- and shared the results. She shared the a whole album of step-by-step photos and I’ve selected just a couple for this post.

The photo and recipe credit goes to Lindsey Mccollum and I am so very glad she was willing to share with us.  Please say thank you, it’s a little bit intimidating to put yourself out there where anyone can be a critic.
Easy Sausage Skillet

: Easy Italian Skillet

: by Lindsey Mccollum

  • 1 pk sweet Italian sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 med onion
  • 1 can Rotel diced tomatoes
  • 2 cans chicken broth
  • 1 box mini farfalle pasta
  • 1 pk shredded pizza cheese (mozzarella)
  • 4 oz Velveeta cheese*
  • Mrs Dash -Garlic & Herb
  • Italian seasoning & dried basil**

  Bell Peppers

  • Take casings off of sausage & brown in a skillet, breaking them up as they brown. Drain & hold in bowl.
  • While sausage is browning, thinly slice onion, and bell peppers. Sweat these until soft.
  • Add rotel, chicken broth and pasta to the skillet. Bring to a boil. Cover and cook on low for 7-8 minutes until the pasta is tender.
  • Add sausage back to skillet.
  • Stir in cheeses until melted and creamy. Add a little milk of necessary to make a sauce if cheese seems a bit stringy.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Notes from Heather:
*American or provolone will work well as a substitute
**Lindsey had “Dried basil from my garden” since I doubt she wants us tromping through her yard this summer to stock  our own pantries, dried basil from any garden or the grocery store will do.


Thank you, Lindsey!

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