Mediterranean Skillet Sausage, Tomatoes, and Cannellini


Well, I want to say that this is a "Little Italy meats (meets, wink) California" dish. But in Little Italy, in New York or New Jersy, Philadelphia or Chicago, them's fightin' words. So I'll say this instead: This is a fresh take on an old east coast theme with the sausage and peppers, but the chicken sausage, spinach, Greek oregano flavored sun dried tomatoes and almonds make this a lighter, distinctly Californian dish that's both super flavorful and pretty. There. Whew!

Print Recipe


  • 1 (12-ounce) package of cooked Italian style chicken sausage links
  • 2 tablespoons Bella Sun Luci Extra Virgin Olive Oil, divided use
  • 1 cup chopped sweet onions
  • 1 cup chopped red bell peppers
  • ½ cup finely chopped carrots
  • ¾ cup chicken broth
  • 1 (15-ounce) can cannellini beans, well rinsed and drained
  • 3 cups fresh baby spinach leaves, tough stems removed (more for garnish, if desired)
  • ½ cup Bella Sun Luci Sun Dried Tomatoes Julienne-Cut with Greek Oregano, Basil and Garlic
  • 1½ tablespoons fresh lemon juice
  • 1/8 teaspoon salt
  • ¼ cup slivered toasted almonds (more for garnish, if desired)
  • ½ cup shaved Parmesan cheese


  1. Cut sausage into ¼-inch round slices, removing casings if desired.
  2. Heat 1 tablespoon oil in a large skillet over medium heat.
  3. Add sausage; stirring occasionally, cook until browned, about 5 minutes.
  4. Remove sausage and set aside.
  5. Add remaining oil to skillet.
  6. Add onions, bell peppers, and carrots. Stirring, sauté over low heat for 4 minutes.
  7. Add chicken broth. Bring to boil; simmer on low, uncovered, for 5 minutes.
  8. Add beans, spinach, sun dried tomatoes, lemon juice and salt; stir.
  9. Cover and simmer 4 minutes or until spinach wilts and mixture is hot.
  10. Return sausage to skillet; stir and heat well.
  11. Stir in almonds.
  12. Plate; top with Parmesan.
  13. Garnish with spinach and almonds, if desired.

Serves 4.

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