Italian Sausage Wrotini Pasta Recipes

ITALIAN SAUSAGE AND PEPPER ROTINI

Italian Sausage and Pepper Rotini image

This was a hand out from a large retail store. I modified this recipe to accommodate what was in my cupboard.

Provided by Charlotte J

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) box rotini pasta
1 lb bulk hot Italian sausage, crumbled
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut Into thin strips
1/4 cup onion, chopped
2 tablespoons olive oil
5 roma tomatoes, chopped
3/4 cup beef broth
1/4 cup parmesan cheese, freshly grated
2 tablespoons parsley, fresh, finely chopped
1/4-1/2 teaspoon dry crushed red pepper (optional)

Steps:

Prepare pasta according to package directions; drain and set aside.
Brown sausage in a large skillet over medium-high heat. Drain off grease and set aside.
Saute peppers and onions in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender.
Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly. Remove from heat; add cooked pasta to tomato mixture and stir.
Sprinkle with cheese and parsley.
Serve.

Nutrition Facts : Calories 627.2, Fat 30.8, SaturatedFat 10.1, Cholesterol 61, Sodium 694.8, Carbohydrate 63.1, Fiber 4.2, Sugar 4.8, Protein 23.6

ITALIAN SAUSAGE W/ROTINI PASTA

Italian Sausage w/Rotini Pasta image

Number Of Ingredients 7

Ingredients

1 box Rotini Pasta (or any pasta with ridges)
1 pound Spicy Italian Sausage (can use mild or sweet sausage)
1 cup Onion, Chopped
1 can 15 oz. Crushed Tomatoes
3 tablespoon Extra Virgin Olive Oil
1 teaspoon Red Pepper Flakes
1 pinch Salt

Steps:

Boil water for pasta and cook pasta as directed
Chop or dice the onions
Add the extra virgin olive oil in a skillet
Add the onions and cook for about 5 minutes or until translucent
Chop the sausages into 1/2 inch in thickness, then add to the skillet
Cook sausages with the onions until the sausages are browned
Add the can of crushed tomatoes into the skillet
Add the salt and red pepper flakes
Cook for about 20 minutes or so until all the flavors meld

CREAMY SAUSAGE-TOMATO ROTINI

Creamy Sausage-Tomato Rotini image

Additional Information 521 calories, 22 g total fat, 66 mg cholesterol, 1000 mg sodium, 58 g carbohydrate, 21 g protein, 0% vitamin A, 7% vitamin C, 18% calcium, 16% iron.

Provided by Gaelige Coinnaigh

Categories Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb sweet bulk sausage or 1 lb hot Italian sausage
1/2 cup finely chopped onion
3 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can Italian-style stewed tomatoes
1 1/2 cups half-and-half or 1 1/2 cups light cream
12 ounces rotini pasta (corkscrew pasta) or 12 ounces gemelli pasta (twisted ropes)
3 tablespoons finely snipped fresh basil
freshly ground romano cheese

Steps:

In a heavy large skillet, cook the sausage, onion, garlic, and red pepper over medium heat until sausage is cooked through, stirring to break up pieces of sausage. Drain off excess fat.
Stir in undrained tomatoes; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Add half-and-half or light cream. Simmer 4 minutes or until mixture thickens slightly.
Meanwhile, cook pasta according to package directions. Drain; return to saucepan.
Add sauce to pasta; heat through, tossing to coat. Serve on warm plates. Sprinkle with basil. Pass the Romano.

Nutrition Facts : Calories 512, Fat 22.2, SaturatedFat 8.3, Cholesterol 77.6, Sodium 740.8, Carbohydrate 56.3, Fiber 3.6, Sugar 8.3, Protein 22.1

ITALIAN BAKED PASTA

Italian Baked Pasta image

Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.

Provided by Arlene Cummings

Categories Entree

Time 1h20m

Yield 10

Number Of Ingredients 5

Ingredients

1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
4 cups marinara sauce (homemade or purchased)
1/2 cup grated Parmesan or Romano cheese
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese (8 oz)

Steps:

Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

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