There's nothing easier than a one-dish sausage skillet supper loaded with pasta, ground beef, and tomato sauce for a quick and delicious weeknight meal. (Skip to recipe.)
Cooking with Meredith
- Dinner on the table in 30 minutes? Check
- Protein, carb, and veg? Check
- Kid-approved? Check
- Got noodles? Check
- Only one pan to wash? Check
- Nutritious? Check
- Delicious? Check
Looks like we've got all the bases covered.
You can whip up a tasty and satisfying meal for the whole family in less than half an hour and be out of the kitchen shortly after dinner to help kids with homework or run them to dance class or hockey. And you don't need to open up a box of instant 'helper' to do it.
Kids can help, or if they're old enough - whip this up themselves. Use some spices you've already got in your cupboard and grab a few ingredients from fridge and pantry for a hearty one dish skillet supper. The pasta cooks right in the juices from the tomatoes, each little corkscrew becoming plump and silky and fully infused with zesty flavour.
Grab a bit of Parmesan cheese and a fork, and let's eat!
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Kitchen Frau Notes: Divide a one pound package of ground beef in two. Use one half for this recipe and pop the other half into a sandwich baggie. Squeeze out all the air and label, then freeze it so you can quickly make a batch of this easy Sausage Skillet Supper another day. Do the same thing with a one pound package of Italian sausages.
If mushrooms or zucchini aren't a favourite in your house, use diced bell pepper, diced eggplant, frozen green beans, frozen peas, broccoli, or cauliflower florets.
This skillet supper works just as well with gluten free pasta as it does with regular pasta.
Pasta and Sausage Skillet Supper
- ½ pound (225gms) mild Italian Sausage links (2 to 2½ links), gluten free if necessary
- ½ lb (225gms) lean ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- a few sprinkles of black pepper
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- 3 cups rotini or fusilli pasta (4 oz./115gms), gluten-free or regular
- 1½ cups (360ml) sliced fresh mushrooms or diced zucchini (or other vegetable)
- 2 stalks celery, sliced
- 1 cup (240ml) water
- 1 can (14 oz/400gms) diced tomatoes or 2 cups packed, diced fresh tomatoes
- 1 can (14oz/400gms) tomato sauce or 1¾ cups/420ml homemade tomato sauce
Heat a heavy bottomed large skillet or Dutch oven over medium heat. Slice the sausage and saute until browned on both sides in the dry skillet. Push the browned sausage to the side of the skillet and add the ground beef to the center. Cook the beef until browned, breaking it up with a wooden spoon as it cooks.
Add the remaining ingredients and stir to combine everything. Bring the mixture to a boil, stirring occasionally.
Lower the heat and cover the skillet. Cook for 12 to 14 minutes, until the pasta is al dente (still slightly firm).
Serve with Parmesan cheese and chopped parsley or chives, if desired.
Serves 4 to 6.
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