ZESTY ITALIAN SAUSAGE PASTA
Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
- In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.
Nutrition Facts : Calories 797.5 calories, Carbohydrate 74 g, Cholesterol 83.9 mg, Fat 42.3 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 13 g, Sodium 1436.8 mg, Sugar 6.5 g
SAUSAGE PASTA
This is a super easy recipe to throw together and, with the addition of different vegetables, can make lots of variations.
Provided by Tammy
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
- Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
- Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 39 g, Cholesterol 89.5 mg, Fat 19.3 g, Fiber 4.5 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 1076.7 mg, Sugar 3.1 g
QUICK AND EASY SAUSAGE PASTA
With Italian sausage, veggies, & sauce, this pasta dish is perfect for a weeknight meal!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 35m
Number Of Ingredients 11
Steps:
- Cook sausage and onion in a large skillet until no pink remains. Drain fat.
- Add bell pepper and garlic, cook 2-3 minutes or until pepper begins to soften.
- Stir in diced tomatoes with juices, tomato sauce, tomato paste, and Italian seasoning. Simmer 5 minutes or until most of the liquid has evaporated.
- Meanwhile, cook pasta in salted water until al dente (do not overcook). Drain well.
- Add pasta to sausage and simmer 1 minute. Garnish with parsley and parmesan if desired.
Nutrition Facts : ServingSize 2.5 cups, Calories 672 kcal, Carbohydrate 59 g, Protein 27 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 1374 mg, Fiber 6 g, Sugar 11 g
HOMEMADE SAUSAGE WITH PASTA
Provided by Food Network
Time 45m
Yield 4 to 6 portions
Number Of Ingredients 15
Steps:
- Clean and wash the broccoli rabe. Bring 2 quarts of water to a boil, add 1 teaspoon salt and put the broccoli rabe in to cook for 4 to 5 minutes. Strain the broccoli rabe and submerge in cold
- MICHAEL'S PLACE SHOW #ML1B16
- water to cool quickly. Drain the rabe. Place the sausage links in a skillet and begin to brown slowly, over low heat, partially covered with a lid. They should cook in about 20 minutes. Put 6 quarts of water in a pot to cook the pasta. Bring the water to a boil and add 2 tablespoon of salt. Add the pasta and cook according to package directions. When the pasta is nearly cooked add the rabe to the sausage along with the red pepper flakes. Toss the rabe and sausage together and cover the pan again. Drain the pasta, reserving 1 cup of the cooking water, and put the pasta back into the pot along with the olive oil Set it over low heat and cook for a moment before pouring the pasta into a serving bowl. Top with the sausage and rabe and plenty of grated cheese and ground black pepper. The reserved water may be used to moisten the dish if necessary.
- Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, cheese and parsley. Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.. Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.
- Yield: approximately 5 pounds finished sausage
- c. Michael Lomonaco 1997
SMOKED SAUSAGE WITH PASTA
Loaded with sausage, mushrooms, tomatoes and basil flavor, this quick recipe satisfies the toughest critics. It's one of my husband's favorite dishes, and he has no idea it's lower in fat. Add a green salad for a delicious meal. -Ruth Ann Ruddell, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the sausage, mushrooms, garlic and basil in oil until mushrooms are tender. Drain pasta; add to the sausage mixture. Add the tomatoes, salt and pepper; toss gently. Heat through. If desired, top with additional fresh basil and grated Parmesan cheese.
Nutrition Facts : Calories 232 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 639mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
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