RUSTIC SAUSAGE PASTA
This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!
Provided by Heather W
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
- Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 54.1 g, Cholesterol 41.5 mg, Fat 19.3 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 7.5 g, Sodium 1153.5 mg, Sugar 7.7 g
CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH
This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in one pot-no separate pot of boiling water needed.
Provided by Kat Boytsova
Categories Pasta Kid-Friendly Sausage Milk/Cream Parmesan Cheese Squash Garlic Sage Nutmeg Small Plates One-Pot Meal Dinner
Yield 4 servings
Number Of Ingredients 13
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.
SAUSAGE ZUCCHINI SKILLET
I began serving a version of this dish as a side with grilled salmon. I added sausage and rice-or noodles-to make a complete meal-in-one. -Debby Abel, Flat Rock, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet coated with cooking spray, cook sausage, zucchini and onion over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is evaporated, stirring occasionally. Serve with rice.
Nutrition Facts : Calories 262 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 483mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
BAKED PASTA WITH SAUSAGE AND ZUCCHINI
Make and share this Baked Pasta with Sausage and Zucchini recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil.
- Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
- Place the zucchini in a colander and sprinkle with the salt.
- Cover with a plate (press down on the zucchini), weighted down with a heavy object.
- The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
- Allow the zucchini to sit for about 20 minutes.
- Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
- In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
- Add the vegetable-pancetta mixture and the garlic.
- Sauté for 5 to 6 minutes.
- Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
- Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
- Add the tomato sauce and broth.
- Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
- You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
- Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
- Do not overcook; the pasta should hold its shape.
- While the pasta is cooking, rinse the zucchini.
- Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
- Heat 1 to 2 tablespoons of the remaining oil.
- Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
- Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
- They should be softened but not mushy.
- Remove and set aside.
- Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
- Remove 1 cup of the pasta sauce from its pan and warm the remainder.
- Add the pasta and reserved pasta water to the sauce in the pan and toss well.
- Add the zucchini and mozzarella and stir well.
- Spoon the pasta mixture into the prepared casserole pan.
- Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
- Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
- Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
Nutrition Facts : Calories 725.5, Fat 33.1, SaturatedFat 10.4, Cholesterol 111.2, Sodium 1922, Carbohydrate 72, Fiber 5.2, Sugar 8.5, Protein 29.9
ZUCCHINI SAUSAGE PASTA
"My husband and I enjoy the hearty flavor combinations in this meal," relates Karen Martis form Merrillville, Indiana. She often makes it with orzo and uses a can of zucchini in tomato sauce to speed preparation even further.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes., Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 240 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1090mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
SAUSAGE, ZUCCHINI, SPINACH AND TOMATO PASTA
I have a weakness for pasta, but decided it was time to be more conscious of what I was eating. This is the product of that experimentation. The best part of this recipe is that you use the same pan for everything but the noodles. Who doesn't love easy clean up? This makes a good six to eight servings depending on how many big eaters you have in your family. If you half the recipe, keep the tomato, spinach and zucchini the same and half all other ingredients. Also, if you don't like spice omit the crushed red pepper.
Provided by sbera007
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large 12 inch deep fry pan or skillet, cook spinach and garlic in 1 tablespoon olive oil over medium heat. Cook until spinach is wilted (approximately 5 minutes).
- Transfer spinach to cutting board to cool. When cool, chop spinach.
- In hot skillet, add the other tablespoon olive oil.
- Add chopped zucchini.
- Salt and pepper, to taste.
- Cook until lightly browned (about 3 minutes). Set zucchini aside.
- Turn heat to medium high.
- Add sausage and crushed red pepper.
- Cook until browned (about 7 minutes). Drain if you like; I don't because turkey sausage is generally pretty lean.
- Add tomatoes, zucchini, spinach, and half and half.
- Cook on medium high for ten minutes; reduce heat to low.
- Meanwhile, boil water and cook pasta.
- Drain pasta (do not rinse) and add to sausage mixture.
- Cook on low for about five minutes or until sauce is slightly thickened.
Nutrition Facts : Calories 485.8, Fat 16.4, SaturatedFat 1.3, Cholesterol 63.2, Sodium 1325.8, Carbohydrate 60.4, Fiber 7.4, Sugar 10.1, Protein 28.9
ZUCCHINI, SHRIMP AND SAUSAGE PASTA SKILLET
Treat your taste buds to a Zucchini, Shrimp and Sausage Pasta Skillet. This shrimp & sausage pasta uses whole wheat pasta to help you get whole grains.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add sausage and onions; cook 6 to 8 min. or until sausage is evenly browned, stirring occasionally. Simmer on low heat 5 min. or until sausage is done, stirring occasionally. Add shrimp, pepper and remaining dressing; mix well. Simmer 5 min., stirring occasionally.
- Add zucchini, tomatoes, chicken broth and ketchup; mix well. Cover; simmer 5 min. or until shrimp turn pink and vegetable mixture is heated through, stirring occasionally.
- Drain spaghetti. Add to sausage mixture along with the cheese; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 270, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g
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