Creamy Italian Sausage One Pan Pasta Recipes

Steps:

• Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
• Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
• Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

Steps:

• In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
• Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
• Remove from heat; top with cheese. Top with basil and toasted bread crumbs.

Steps:

• Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard.
• Cook sausages until just cooked through. Remove sausages to a cutting board. When cooled, slice each retaining their juice.
• Add the pasta and most of the chicken broth to the pan. Bring it to a boil. Add additional broth or water until absorbed and pasta is cooked al dente.
• Add the sliced sausages and their juices, Tuscany seasoning and the parmigiana cheese into the hot pan until incorporated.
• Optional, for a creamy sauce, add cream cheese to desired consistency while the pasta and pan are still hot.

Steps:

• Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.

Steps:

• Place Sausages in a pot with water and boil until thoroughly cooked through. Add minced garlic clove to pot for added flavoring.
• Once cooked through, grill sausages to brown outer casing.
• Meanwhile set a deep pot to boil with 5 quarts of water. Salt water, eyeball it, to season pasta, and add either Extra Virgin Olive Oil or Butter to make sure Pasta does not stick. (I prefer EVOO, again eyeball it).
• In a large skillet, slowly heat Alfredo Sauce, Olives and Sun Dried Tomatoes.
• Once Suasages are cooked to desired liking, slice in 1/4 in rounds and add to sauce.
• Cook pasta to just under al dente. Drain and add to sauce and sausages. (Remember the pasta will continue cooking in sauce.).
• Serve it up on a plate and sprinkle chopped Italian Parsley and Parmesean Cheese over the top. Serve with Garlic Bagel Chips or any other side of your choice.