1400 700 vegan italian sausage skillet with broccoli   caper garlic breadcrumbs hero 1

Italian Sausage Skillet

with Broccoli & Caper Garlic Breadcrumbs

dinner

Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes High-Protein Nut-Free Soy-Free Italian Hearty Vegetables Pasta Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
710
FAT
10g
CARBOHYDRATES
114g
PROTEIN
44g

MAIN INGREDIENTS

  1. 4 garlic cloves
  2. 1 onion
  3. 2 mini sweet peppers
  4. 2 tbsp capers
  5. 2 Field Roast® Italian vegan sausages
  6. 14.5 oz crushed tomatoes
  7. 2 tsp Italian seasoning
  8. ¼ cup panko breadcrumbs
  9. 6 oz spaghetti
  10. 6 oz broccoli florets
  11. 4 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Small skillet
  • Large skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the spaghetti. Peel and mince the garlic. Peel and dice the onion. Thinly slice the mini sweet peppers. Mince the capers and gently pat dry with a paper towel. Remove the sausages from the plastic casing and slice into ¼ inch thick rounds.

2
Crisp the sausage

Place a large nonstick skillet over medium-high heat with 1 tbsp (2 tbsp) olive oil. Add the sliced sausages and cook, stirring occasionally, until browned and crispy, about 5 to 6 minutes. Transfer the sausages to a plate.

3
Start the sauce

Return the skillet to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add just half the minced garlic, diced onion, sliced peppers, ½ tsp (1 tsp) salt, and a pinch of pepper. Cook until softened, about 3 to 4 minutes. Add the crushed tomatoes, Italian seasoning, and ¼ cup (½ cup) water, and bring to a simmer. Reduce heat to low and cook until you’re ready to serve.

4
Toast the breadcrumbs

Place a small skillet over medium heat with 1 tbsp (2 tbsp) olive oil. Once hot, add the minced capers and cook, stirring occasionally, until crispy, about 1 to 2 minutes. Add the remaining minced garlic and breadcrumbs and cook until lightly browned, about 1 to 2 minutes more.

5
Cook the pasta and broccoli

Once the water in the large pot is boiling, add the spaghetti, stir, and cook until al dente, about 8 to 10 minutes. Add the broccoli florets and cook until crisp-tender, about 1 to 2 minutes. Drain the pasta and broccoli.

6
Serve

Top the sauce with crispy Italian sausage. Sprinkle with caper garlic breadcrumbs and serve with broccoli and spaghetti.