Italian Sausage Pot Recipes

ITALIAN SAUSAGE ONE-POT PASTA

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.

ITALIAN SAUSAGE POT

Steps:

• Prick sausage all over.
• Put sausage into large pot, cover with cold water, and simmer for 10 minutes to extract excess grease. This can be done the night before.
• In 6-quart oval crockpot layer half the sausage and half of each other ingredient. Repeat.
• Cook on high for 3 hours then on low for 3-4 hours.
• Serve over favorite pasta (I used bowties tonight), topped with parmesan. Its low-carb if you control the pasta quantities.

ITALIAN SAUSAGE FOR THE CROCK POT

Steps:

• Place water and sausage in a skillet.
• Bring to a boil for 10 minutes.
• Place sausage without water in crock pot.
• Place onion and green pepper on top of sausage and then pour spaghetti sauce over everything.
• Cook on low for 6 to 8 hours.
• Serve with your favorite bread.

ITALIAN SAUSAGE AND ZUCCHINI SOUP

Steps:

• In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.