30-Minute Low Carb Tuscan Sausage Skillet
A rich and satisfying one-pan dinner featuring Italian sausage, colorful bell peppers, and onions in a luxurious cream and parmesan sauce. This keto-friendly comfort food combines rustic Tuscan flavors with the convenience of skillet cooking. The heavy cream creates a velvety base while fresh basil and crushed red pepper add brightness and heat. Perfect for weeknight dinners when you want something indulgent yet low in carbs, this dish delivers restaurant-quality results with minimal cleanup.
Ingredients
- 7 ½ ounce Raw Italian Sausage
- 1 oz Red Onions, raw, yields
- 2 oz Red Bell Pepper, raw, yields
- 2 ounce Yellow Bell Pepper
- 2 tablespoon Butter
- 1 clove Garlic
- 1 cup Heavy Cream
- ½ cup Chicken Broth
- ⅛ teaspoon Salt
- ¼ tsp Black Pepper
- ⅛ tsp Crushed Red Pepper
- ¼ ounce Fresh Basil
- 1 cup Shredded Parmesan Cheese
Instructions
- 1
Heat large pan on medium-high heat
- 2
Slice sausage links into 1/2-inch thick slices and place in pan
- 3
Cook sausage on both sides with lid on until well browned and cooked through
- 4
Remove sausage with slotted spoon, leaving juices in pan
- 5
Slice red onion and bell peppers, add to pan
- 6
Cover and cook on medium heat, stirring occasionally, until vegetables are soft
- 7
Remove vegetables with slotted spoon and set aside with sausage
- 8
Return pan to medium-low heat and melt butter
- 9
Mince garlic and add to pan
- 10
Stir in heavy cream and heat until fats are combined
- 11
Slowly stir in chicken broth
- 12
Add salt, pepper, red pepper, and basil
- 13
Return sausage and vegetables to pan
- 14
Simmer for 5 minutes
- 15
Sprinkle parmesan cheese on top and serve
Tips
Use a heavy-bottomed skillet to prevent the cream sauce from scorching and ensure even browning of the sausage
Add the chicken broth slowly to prevent the cream from curdling and maintain a smooth sauce texture
Fresh basil added at the end provides the best flavor, but dried basil can be substituted using half the amount
Good to Know
Refrigerate up to 3 days in sealed container
Can prep vegetables 1 day ahead, store covered
Serve immediately while hot for best texture
Common Mistakes
Add broth slowly to avoid curdling cream
Keep heat at medium-low for sauce to prevent scorching
Use slotted spoon to avoid transferring excess grease with sausage
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute coconut cream for heavy cream and nutritional yeast for parmesan cheese, though the flavor will be different.
What if my sauce breaks or curdles?
Remove from heat immediately and whisk vigorously. You can try adding a tablespoon of cold cream while whisking to bring it back together.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed to loosen sauce.