Italian Sausage Skillet
with Broccoli & Caper Garlic Breadcrumbs
- 4 garlic cloves
- 1 onion
- 2 mini sweet peppers
- 2 tbsp capers
- 2 Field Roast® Italian Garlic & Fennel Plant-Based 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 mini sweet peppers. Gently pat capers dry with a paper towel, and mince. Remove sausages from the plastic casing and slice into ¼ inch thick rounds.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced sausage to the skillet and cook, stirring occasionally, until browned and crispy, 5 to 6 minutes. Transfer the crispy sausage to a plate.
Return skillet to medium-high heat with 2 tbsp olive oil. Add just half the minced garlic, diced onion, sliced mini sweet peppers, ½ tsp salt, and a pinch of pepper, and cook until softened, 3 to 4 minutes. Add crushed tomatoes, Italian seasoning, and ¼ cup water, and bring to a simmer. Reduce heat to low and cook tomato sauce until you’re ready to serve.
Heat 1 tbsp olive oil in a small skillet over medium heat with. Add minced capers and cook, stirring occasionally, until crispy, 1 to 2 minutes. Add remaining minced garlic and panko breadcrumbs and cook until lightly browned, 1 to 2 minutes more.
Once the water in the large pot is boiling, add spaghetti, stir, and cook until al dente, 8 to 10 minutes. Add broccoli florets and cook until crisp-tender, 1 to 2 minutes. Drain the pasta and broccoli.
Divide the cooked spaghetti and broccoli between plates and top with tomato sauce and crispy sausage. Sprinkle the Italian sausage skillet with caper garlic breadcrumbs. Enjoy!