This easygoing skillet dinner featuring Italian sausage and rice is inspired by chef Gordon Ramsay.
Photos by Leslie Brenner/Special Contributor
Photos by Leslie Brenner/Special Contributor
You have: Italian sausage. Do you have some rice and a can of tomatoes?
If so, you can make this easygoing one-skillet sausage rice dinner inspired by Gordon Ramsay. If you want to use fresh red, green or yellow bell peppers rather than roasted ones, dice them and add them at the same time as the sausage.
And hey, if you don’t have Italian sausage but you do have ground beef, lamb, turkey or pork, we have a variation for that.
ONE-SKILLET SAUSAGE RICE
Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, halved and cut into
1 ⁄8-inch slices 2 garlic cloves, chopped
1 pound Italian sausage, sweet or spicy
1 cup white rice (jasmine, basmati, etc.)
1 ⁄2 cup white wine or dry vermouth (optional)
1 to 2 roasted red peppers from a jar or olive bar, diced (about 1 ⁄2 cup)
1 1 ⁄2 teaspoons smoked paprika
1 or 2 big pinches of chile flakes or Aleppo pepper (omit if using spicy sausage)
2 cups chicken, beef or vegetable broth
2 ⁄3 cup canned diced tomato
1 ⁄2 cup roughly chopped parsley
3 sliced scallions
In a large skillet or sauté pan, heat the olive oil over medium heat until it shimmers. Add the onion, reduce heat to medium-low and cook until the onion is soft and translucent, about 5 to 6 minutes, stirring from time to time. Add the garlic and cook one minute more.
Crumble the sausage into the pan (if using links, slit them open with a knife and pull out the meat, crumbling as it goes into the pan). Cook over medium heat, stirring occasionally, until the redness is gone from the meat and it has started to brown. Let it brown another minute, then add the rice, stirring to coat the grains with oil. Let the rice cook 4 or 5 minutes, stirring occasionally, to seal the grains.
Pour in the white wine or vermouth, if using, increase heat to high and cook, stirring, until the wine is evaporated.
Add the roasted red peppers, the paprika, the chile flakes or Aleppo pepper (if using), the broth and the tomato, and stir well to combine. Bring to a simmer over high heat, reduce heat to medium-low, and let cook undisturbed and uncovered for about 20 minutes, until the liquid is absorbed and the rice is tender.
Stir in the parsley and scallions and serve immediately.
Makes 4 servings.
Variation
■ Substitute ground beef, ground pork, ground lamb or ground turkey for the Italian sausage. Increase the salt by 1 ⁄4 to 1 ⁄2 teaspoon and adjust seasoning.
And hey, if you don’t have Italian sausage but you do have ground beef, lamb, turkey or pork, we have a variation for that.
ONE-SKILLET SAUSAGE RICE
Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, halved and cut into
1 ⁄8-inch slices 2 garlic cloves, chopped
1 pound Italian sausage, sweet or spicy
1 cup white rice (jasmine, basmati, etc.)
1 ⁄2 cup white wine or dry vermouth (optional)
1 to 2 roasted red peppers from a jar or olive bar, diced (about 1 ⁄2 cup)
1 1 ⁄2 teaspoons smoked paprika
1 or 2 big pinches of chile flakes or Aleppo pepper (omit if using spicy sausage)
2 cups chicken, beef or vegetable broth
2 ⁄3 cup canned diced tomato
1 ⁄2 cup roughly chopped parsley
3 sliced scallions
In a large skillet or sauté pan, heat the olive oil over medium heat until it shimmers. Add the onion, reduce heat to medium-low and cook until the onion is soft and translucent, about 5 to 6 minutes, stirring from time to time. Add the garlic and cook one minute more.
Crumble the sausage into the pan (if using links, slit them open with a knife and pull out the meat, crumbling as it goes into the pan). Cook over medium heat, stirring occasionally, until the redness is gone from the meat and it has started to brown. Let it brown another minute, then add the rice, stirring to coat the grains with oil. Let the rice cook 4 or 5 minutes, stirring occasionally, to seal the grains.
Pour in the white wine or vermouth, if using, increase heat to high and cook, stirring, until the wine is evaporated.
Add the roasted red peppers, the paprika, the chile flakes or Aleppo pepper (if using), the broth and the tomato, and stir well to combine. Bring to a simmer over high heat, reduce heat to medium-low, and let cook undisturbed and uncovered for about 20 minutes, until the liquid is absorbed and the rice is tender.
Stir in the parsley and scallions and serve immediately.
Makes 4 servings.
Variation
■ Substitute ground beef, ground pork, ground lamb or ground turkey for the Italian sausage. Increase the salt by 1 ⁄4 to 1 ⁄2 teaspoon and adjust seasoning.