Sweet Sausage with Onions and Peppers and Fingerling Potatoes topped with Arugula

healthy one skillet dinner

Sweet sausage with onions and peppers and fingerling potatoes topped with arugula. Sounds like a lot of work, but I promise this one is the easiest and also gets top marks from my little crew. A simple play on an Italian sausage and peppers, this spin gets pesto and arugula, which feels modern and a bit more sophisticated—meanwhile the entire thing just happens in one skillet.


  • 4 sweet sausage links ( or tofu sausage or whatever you like!)
  • 3 tablespoons of olive oil
  • 1 yellow pepper sliced into stripped
  • 1 red pepper sliced stripped
  • 1 package of fingerling potatoes
  • 1/2 package of baby arugula
  • 1/2 container of pesto
  • salt & pepper to taste
  • handful of dill
  • 1 garlic clove, chopped


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, use a skillet that has a lid. Add sausage links, brown on all sides, 3-5 minutes and then remove from the pan and set aside.
  2. Meanwhile, boil a pot of water. Add potatoes and boil for 20 minutes. Strain the potatoes, add one tablespoon of olive oil, chopped garlic, dill and toss all together. ( I recommend  doing this step in the beginning of the week, and have the potatoes ready to add to this dinner and available for lunch)
  3.  Add another tablespoon of olive oil and sauté the onions and peppers until translucent.
  4. Slice the sausage and add to the onions and peppers. Slice the potatoes and add those to the skillet.
  5. Add one to two  tablespoons of pesto—optional, it tastes  just as delicious without it.
  6. Turn off the heat, add the arugula and toss everything, then serve.

This recipe is part of my four week nights dinner series. Here you can find other recipes and a shopping list.


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