Italian Sausage Skillet
with Broccoli & Caper Garlic Breadcrumbs
- 4 garlic cloves
- 1 onion
- 2 mini sweet peppers
- 2 tbsp capers
- 2 Field Roast® Italian vegan sausages
- 14.5 oz crushed tomatoes
- 2 tsp Italian seasoning
- ¼ cup panko breadcrumbs
- 6 oz spaghetti
- 6 oz broccoli florets
- 4 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small skillet
- Large skillet
- Large pot
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.
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.
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.
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.
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.
Top the sauce with crispy Italian sausage. Sprinkle with caper garlic breadcrumbs and serve with broccoli and spaghetti.