One-Skillet Sausage Rice
One wintry day back in Covid lockdown times, my adult son Wylie, who was getting kicks watching Gordon Ramsay cooking videos, found one of Ramsay improvising a glorious-looking, saucy one-pan mess of Italian sausage and rice. We put together something similar, and it hit the spot. It’s nothing fancy, but just the thing for laid-back, one-pan comfort food dinner.
Serves 4.
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
Salt and freshly ground black pepper to taste
Instructions
1 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.
2. 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.
3. Pour in the white wine or vermouth, if using, increase heat to high and cook, stirring, until the wine is evaporated.
4. 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.
5. Stir in the parsley and scallions, taste and adjust seasoning (adding salt and black pepper if necessary), and serve immediately.
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
- Salt and freshly ground black pepper to taste
Instructions
- 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, taste and adjust seasoning (adding salt and black pepper if necessary), and serve immediately.