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More Italian Sausage Recipes
Italian Chicken Sausage with Kale and Garbanzo Beans
Italian Chicken Sausage with Kale and Garbanzo Beans
(Serves 4)

This recipe can also be made with Italian turkey sausage. 
Cannellini beans may also be substituted for the garbanzo beans.


3 tablespoons olive oil, divided
1 pound Italian chicken sausage
1 small onion, chopped
3 garlic cloves, minced
Pinch of red pepper flakes (to taste)
1-1/2 cups low-salt chicken broth
6 to 7 cups roughly chopped kale
1 (15-ounce) can garbanzo beans, drained and rinsed
Salt and pepper
Grated Parmesan cheese, to serve


Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.  Add the sausages and cook until they are browned on all sides, about 7-8 minutes.  Remove from the skillet and cut each sausage into 4 slices on the diagonal.

Add the remaining tablespoon of oil to the skillet. Add the onion, garlic and red pepper flakes and cook over medium heat until softened, about 3 minutes.  Add the broth and bring to a simmer. Add the kale, cover and cook until wilted and soften, about 8 minutes.

Return the sausages to the skillet, cover and cook until they are no longer pink in the center, about 10 minutes.  Stir in the garbanzo beans and continue cooking, covered, until heated through, about 2 minutes.  Season to taste with salt and pepper.

Serve dusted with grated Parmesan cheese.

Italian Sausage with Peppers and Onions
(Serves 4)

1/4 cup olive oil, divided
1 pound Italian sausage (mild or hot)
2 red or green bell peppers (or a combination of both), seeded and sliced
2 medium-size onions, sliced
Salt and pepper
1 teaspoon dried oregano
3-4 garlic cloves, minced
Pinch of red pepper flakes (to taste)
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes


Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sausages and cook until they are browned on all sides, about 7-8 minutes.  Transfer the sausages to a plate.

Add the remaining 2 tablespoons of olive oil to the skillet.  Add the peppers and onions; season with salt and pepper.  Cook, stirring often, until lightly browned and tender, about 5 minutes.  Add the oregano, garlic and red pepper flakes and cook for an additional 1-2 minutes. 

Stir in the tomato paste and diced tomatoes; bring to a simmer and return the sausages to the skillet.  (You can add the sausages whole or cut them into 1-inch diagonal slices.) Cover the skillet and cook for 15 to 20 minutes, or until the sauce has reduced and thickened. 

Serve as is or add the sausage mixture to split Italian rolls for sandwiches.
This makes a delicious sausage and pepper sandwich.

Sausage Portabello Pizzas
(Makes 3 pizzas)
Serve these pizzas with a green salad  or rice salad for a light lunch.

3 large Portabello mushrooms, stems removed
Olive oil
2 links Italian sausage, removed from casings
1/3 cup chopped canned artichoke hearts
8-10 black olives, sliced
1/2 cup marinara sauce
Dried oregano
1/2 cup shredded mozzarella cheese


Preheat oven to 450 degrees F.  Place the mushroom caps, stem side up, on a baking sheet.  Drizzle with olive oil.  Bake for 10 minutes.

Heat a small skillet over medium heat.  Add a little olive oil and the sausage.
Break up and brown the sausage, about 5 minutes.  Transfer to a small bowl.
Add the artichokes and olives.  Stir to combine.

Remove the mushrooms from the oven.  Top each with a layer of marinara sauce.  Divide the sausage mixture among the 3 mushrooms and sprinkle with oregano.  Top each pizza with some mozzarella cheese.  Return to the oven and bake for 3-4 minutes.
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Falsomagro - Sicilian Stuffed Beef Roll
Ciabatta Bread Pizza with Ricotta, Kale, and Sausage
Whimsical design featuring swirls of red and charcoal lines is part of the bowl and won't scratch, wash, or wear off. Bowls are made with Corelle triple-layer strong glass, which is lightweight, stackable, and resistant to chips and breaks. Dishwasher safe and can be used in an oven or microwave.
This MOSFiATA 8 Inch Chef Knife is made of high-quality German stainless steel that resists rust, corrosion and discoloration. It can be used for your daily kitchen tasks of chopping, slicing, dicing and mincing of all kinds of meat, vegetables, fruits and bread.
I've owned this brand of skillet for a number of years and it is a favorite.  The nonstick interior provides for easy food release and easy clean up.  The skillet has sloped sides and wide flat bottom for frying, sautéing, or browning.  It has a cool grip stainless steel riveted handle that allows you to finish cooking dishes in the oven or under a broiler.  It is oven safe up to 500 degrees F. and another great feature is the clear glass lid that allows you to see the food cooking without lifting the lid.
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Italian sausage is easy to prepare and is versatile in many dishes.  Whether you prefer the sweet (mild) or spicy variety, Italian sausage can be incorporated into so many dishes. Here are some of our favorites, from a classic Sausage with Peppers and Onions to a more unique Sausage Portabllo Pizza. 
Italian Chicken Sausage with Kale and Garbanzo Beans
Italian Sausge with Peppers and Onions
Sausage Portabello Pizzas
Borlotti Beans - Dry
Portabello (also spelled portobello) mushrooms are actually fully mature cremini mushrooms.
These large, dark brown mushrooms are harvested 3 to 7 days later than the smaller crimini mushrooms. Portabellos can easily reach 5 inches in diameter.  They have a meaty texture and are packed with a concentrated mushroom flavor.