A delicious, easy, flavorful one-pan dinner! This creamy Italian sausage and potato skillet packs in protein and vegetables, and it’s loaded with comforting, savory flavors. It’s become one of my favorite weeknight meals because it’s simple to prepare, cooks quickly, and cleans up in one skillet.
After making it a couple of times you’ll find you can throw it together without a recipe. The ingredients are straightforward and versatile, and the method is forgiving — perfect for busy nights.
What you need for this healthy, satisfying dinner:
- Italian sausage (pork or chicken)
- Bell pepper
- Onion
- Olive oil or butter
- Potatoes (baby gold or similar)
- Broth (vegetable or chicken)
- Heavy cream
- Baby spinach
- Parmesan cheese
Plus basic seasonings — and that’s it. This skillet is adaptable: swap sausage type, use different greens, or add extra vegetables to suit your taste.
Creamy Italian Sausage + Potato Skillet
- Author: Mia Swinehart
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–5 servings
- Category: Lunch, Dinner
Description
This one-pan recipe combines savory Italian sausage with tender potatoes, sautéed peppers and onions, and a simple creamy sauce that brings everything together. Fresh spinach and grated Parmesan finish the dish with bright color and a rich, satisfying bite. It’s naturally gluten-free and packed with protein, making it a convenient, family-friendly meal.
Ingredients
- 2 tbsp olive oil (or butter)
- 1/2 of an onion, diced
- 1 large bell pepper, diced
- 1 lb ground Italian sausage (chicken or pork)
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- Pinch of red pepper flakes (optional, to taste)
- 1/2 lb baby gold potatoes, quartered
- Salt and pepper, to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1 cup baby spinach
- 1/4 cup grated Parmesan, or more to taste
Instructions
- Heat the olive oil or butter in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 4–5 minutes.
- Add the Italian sausage and cook, breaking it up with a spoon, until no longer pink and starting to brown. Stir in the quartered potatoes, tomato paste, Italian seasoning, red pepper flakes if using, and salt and pepper. Cook for about 1 minute to toast the tomato paste slightly.
- Pour in the broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then cover the pan and cook for 15–20 minutes, or until the potatoes are fork-tender. Check occasionally and give the skillet a quick stir so nothing sticks.
- Once the potatoes are tender, remove the skillet from heat. Stir in the grated Parmesan and baby spinach until the spinach wilts and the sauce is creamy. Taste and adjust seasoning as needed.
Notes & Tips
- Protein options: Use pork or chicken Italian sausage based on preference. If using whole sausage links, remove casings and crumble the meat while cooking.
- Potatoes: Baby golds cook quickly and hold their shape well. If using larger potatoes, cut into uniform small pieces so they cook in the same time.
- Make it lighter: Substitute half-and-half for heavy cream or use a splash of milk and a teaspoon of cornstarch to thicken the sauce slightly.
- Extra vegetables: Mushrooms, zucchini, or asparagus can be added. Add firmer vegetables with the potatoes and leafy greens at the end.
- Serving suggestions: Serve with a simple green salad, roasted broccoli, or crusty bread to soak up the sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to revive the sauce.