Here’s a quick and easy skillet dinner. Although I make my own sauce and grate my own cheese, you can use a jarred sauce and shredded cheese. I cook the dish in 25 minutes using my Kitchen Craft Electric Skillet, but you can adapt the recipe for baking in the oven.
Sausage Farfalle Skillet Dinner
- 1 package chicken sausage (Italian Style)
- 2 cups dried farfalle pasta (Bowties) or your choice
- 16 oz. low sodium tomato sauce
- 1/4 cup sour cream
- 1/2 cup water
- 2 cloves garlic
- 1 carrot
- 1/2 yellow onion, quartered
- 1 tsp. dried Italian seasonings
- 1 tsp. Kosher salt
- 1/4 tsp. pepper
- 2 cups shredded Italian cheese (or Parmesan, Mozzarella mix)
- Preheat electric skillet to 225°
- Slice sausages into 1/4″ slices.
- In a blender (I use a Vitamix) combine all other ingredients except the pasta and cheese. Puree into a sauce.
- Cover bottom of skillet with sliced sausage. Layer farfalle pasta on top the sausage. Then pour the sauce over the layers, completely covering the pasta.
- Cover and cook 20 minutes.
- Lift lid, stir layers, then cover with the shredded cheeses. Cover and reduce heat to its lowest setting.
- Cook an additional 5 minutes then serve.
By request, here is one of my favorite (and easy) fish recipes. Use low heat and don’t overcook. If you don’t have an electric skillet, use a quality covered skillet over low heat.
Fiery Fish with Fennel and Onion
1-1¼ pound any firm fish fillets
1 fresh bulb fennel (save some of the fennel fronds for garnish) 1 large yellow onion
1 Tbsp. lemon juice or 1 lemon, sliced
½ tsp – 1 tsp Redneck Pepper Flamin Fish seasoning (optional for sissies)
Preheat a large electric skillet to 250°. Quarter, core, and slice fennel bulb into ¼” slices. Peel and slice onion into ¼” slices. Arrange fennel and onion slices in bottom of the skillet and cover, simmering for about ten minutes. Meanwhile, rinse the fish fillets, sprinkle with lemon juice (or if you prefer, cover fish with lemon slices when cooking), then season fillets with the Redneck Pepper Flamin Fish seasoning (or regular lemon pepper if you can’t find Redneck Pepper*) on both sides.
Carefully placed the fish fillets on top the sliced fennel and onions, cover, and steam for approximately fifteen minutes. Avoid lifting the lid, but if too much steam escapes, adjust temperature a bit lower, to about 225°. Check fish after fifteen minutes. If done, unplug skillet and serve. If fish needs additional time, cover and time an additional five minutes. Check again.
Serve the fish with a side of the cooked onions and fennel slices, cornbread, and a side vegetable of your choice. Tasty and healthful, too!
*For information on how to purchase Redneck Pepper, call 1-78-REDNECK2 or visit http://www.redneckpepper.com/ . You’ll be glad you did!
Fiery Fish and Fennel for 4