Smoked Summer Sausage Pasta Salad Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, carrots, green pepper and onion in oil until sausage is browned and vegetables are tender. , Drain pasta; place in a large bowl. Add sausage mixture and olives. Drizzle with dressing and toss to coat. Serve warm or chilled.

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.

Steps:

• Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
• Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot.
• Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
• Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.

Steps:

• Bring pan with 2 to 3 inches of water to a boil.
• Turn heat off and add sausage.
• Immediately cover pan and let sausage stand 15 minutes.
• Remove sausage to a plate and let cool in the refrigerator.
• Meanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper, garlic and vinegar together in a small bowl.
• Slowly whip in olive oil to form an emulsion.
• Cook pasta according to package directions.
• Drain.
• Place in large bowl and toss with 1/4 cup vinaigrette dressing.
• When cool, slice sausage into thin 1/4-inch slices.
• Remove garlic clove from vinaigrette dressing.
• Add sausage, peas, onion, tomatoes, carrots, 1/4 cup basil and remaining vinaigrette to the pasta.
• Sprinkle top with cheese. Garnish with fresh basil.

Steps:

• Sauté sausage in heavy large skillet over medium heat until cooked through, breaking up with spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Pour off drippings; add oil to same skillet. Add onion and garlic; sauté until translucent, about 5 minutes. Add broccoli, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. Add sausage and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl. Add pasta, cheese, olives and enough dressing to coat. Season with salt and pepper.

Steps:

• In large frying pan, combine brown sugar, cornstarch and seasonings.
• Stir in apple juice and cook over medium heat until thick and bubbly.
• Cut sausages in chunks and add to glaze mixture, turning to coat with glaze.
• Reduce heat, cover and cook until sausages are heated thoroughly.