Italian Sausage And Vegetable Pasta Recipes

GRILLED ITALIAN SAUSAGES WITH PASTA AND VEGETABLES

Steps:

• Heat coals or gas grill for direct heat. Grill sausages 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until no longer pink in center.
• Brush bell pepper pieces with about 2 tablespoons of the dressing. Add to grill for last 10 minutes of cooking time, turning frequently, until crisp-tender.
• Meanwhile, cook and drain pasta as directed on package.
• Cut sausages into 1/2-inch slices; cut bell peppers into 1 1/2-inch pieces. Toss pasta, sausages, bell peppers, tomatoes and remaining dressing. Sprinkle with basil.

SAUSAGE PASTA WITH VEGETABLES

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted., Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.

SAUSAGE AND ROASTED VEGETABLE PENNE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
• Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

ITALIAN SAUSAGE AND VEGETABLE PASTA

Steps:

• Cook pasta as directed on package, adding broccoli last 2 minutes of cooking time. Drain and return to saucepan; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes or until no longer pink. Drain; remove sausage from skillet.
• In same skillet, heat oil over medium heat. Cook bell peppers and onion in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
• Add pasta and broccoli, sausage and tomatoes to skillet. Heat to boiling; reduce heat. Simmer uncovered 4 to 5 minutes, stirring occasionally. Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

ROASTED VEGGIES AND SAUSAGE PASTA

Steps:

• Preheat the oven to 400 degrees F
• In a Ziplock Baggie toss all the vegetables, except the tomatoes and season with 1 1/2 tablespoons olive oil, salt, and pepper, to taste.
• Arrange the veggies on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time.
• In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper and add to the baking sheet, at the halfway point of cooking. Meanwhile, cook pasta according to package instructions and drain.
• While the pasta and veggies are cooking remove sausage meat from the casing. Saute the sausage in a large skillet or wok over medium heat until cooked through
• Turn up the heat and deglaze the skillet or wok with white wine
• Once the vegetables are cooked, cool slightly, then coarsely chop all the veggies except the tomatoes.
• Add the vegetables and any pan juices to the sausage in the skillet or wok. Toss in the cooked penne, season with salt and pepper to taste.
• Add 1/2 cup of the parmesan cheese. Toss gently to combine and serve topped with additional parmesan cheese

ONE POT ITALIAN SAUSAGE PASTA

Steps:

• To a large skillet at least 4-inches deep or large pot, add the sausage, 1 to 2 tablespoons olive oil if desired, and brown sausage over medium high heat. Crumble sausage as it cooks; do not drain.
• Add the garlic, optional oregano, stir, and cook for about 1 minute, or until fragrant; stir nearly constantly.
• Add the tomatoes, water, pasta, stir, cover the skillet with a lid, reduce the heat to medium low, and simmer for about 15 minutes, or until pasta is al dente and the water has incorporated. Stir once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn't stick (this is why I recommend olive oil, even with sausage).
• Turn off the heat, add the sour cream, and stir to combine.
• Add the Parmesan cheese and stir to combine.
• Add the basil, pepper if desired (I didn't need to add salt), and stir to combine. Serve immediately.

ITALIAN SAUSAGE AND VEGETABLES

Steps:

• In a nonstick skillet, brown sausages over medium heat. Place in a 5-qt. slow cooker. Add vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until a thermometer reads 165°. , Remove sausages and cut into 1-in. pieces; return to slow cooker. Stir in bread crumbs. Serve in bowls; sprinkle with cheese.

ROASTED VEGETABLE AND ITALIAN SAUSAGE PASTA

Steps:

• Preheat oven to 425 degrees.
• Place bell peppers into oven and cook until skin is papery and blackened, about 35-45 minutes. Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
• On a large baking sheet combine the zucchini, squash, onion, garlic, basil, fennel, oregano, red pepper flakes, olive oil, kosher salt and black pepper. Toss the vegetables until well coated with the oil, herbs and spices. Add the sausage and spread everything into an even layer on the baking sheet. Roast for 35-40 minutes. (Note the vegetable/sausage mixture can roast in the oven at the same time the peppers are cooking)
• While vegetables are roasting, prepare the pasta and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
• When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl. Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl. Add the olives, capers and red wine vinegar. Toss to combine.
• Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices. Sprinkle with fresh basil and parsley. Serve.

SAUSAGE AND RICE CASSEROLE

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
• With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
• Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

ITALIAN SAUSAGE AND VEGGIE PASTA BAKE

Steps:

• Preheat an oven to 400F and begin bringing salted water up to a boil for cooking the pasta. Cook the pasta for 6 minutes once the water comes to a boil.
• In a large skillet, heat the olive oil over medium-high heat. Once hot, add the mushrooms, zucchini, and red bell pepper to the skillet. Sprinkle with a pinch of salt and pepper and sauté for 5 minutes.
• Add the chicken sausage, garlic, and cherry tomatoes to the skillet. Stir and sauté another 5 minutes.
• Turn off the heat and add the marinara, light alfredo sauce, and cooked pasta. Stir everything together and top with the mozzarella, parmesan, and crushed red pepper.
• Bake for 15-20 minutes until the cheese is melted and bubbly.

MOSTLY VEGGIE PASTA WITH SAUSAGE

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain.
• Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.
• Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.