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Springer's Sausage and Pepper Skillet

print Springer's Sausage and Pepper Skillet

This easy weeknight meal is bursting with flavour. Sizzling Springer's sausages and whole grain pasta tossed with your favourite pesto will fill the kitchen with a mouth-watering aroma.

Makes 4 servings.


1/2 lb Springer's sausages 225 g
1/2 lb whole grain pasta, such as fusilli or rotini 225 g
2 tbsp olive oil 25 mL
1 onion, sliced
2 tbsp pesto 25 mL

Garnishes (optional):

Chopped, black olives
Crumbled feta


Slice sausage into rounds. Cook pasta according to package instructions. Drain pasta while reserving 1 cup (250 mL) of the cooking liquid.

Meanwhile, in large skillet, heat oil over medium high heat; brown sausage all over, about 5 minutes. Reduce heat, cover and cook until cooked through, about 10 minutes. Transfer to cutting board and slice.

In same pan, add onion and pepper and cook until onion is tender crisp, about 5 minutes. Toss in cooked pasta, sliced sausage and pesto. Stir, adding enough of the cooking liquid to make a sauce.

Sprinkle with chopped olives and crumbled feta (optional, to taste).

PER SERVING: about 390 cal, 13 g pro, 12 g total fat (4 g sat fat), 49 g carb, 7 g fibre, 25 mg chol, 310 mg sodium. %RDI: iron 15%, calcium 8%, vit A 25%, vit C 90%