Pineapple Sausage Pasta Surprise Recipes

SIMPLE SAUSAGE & PASTA SKILLET

Steps:

• In large cover covered skillet saute onion in olive oil. Add sliced Aidells® sausage and cook over medium-high heat until nicely browned. Stir in roasted bell pepper, chicken broth, heavy whipping cream and bring to a boil.
• Add in tortellini and Italian seasoning, stir to combine. Turn heat to low and simmer with lid on for approximately 5 minutes. If you desire less sauce simmer until sauce is reduced more.
• Serve immediately topped with shredded parmesan cheese if desired.

DAME EDNA'S SAUSAGE PINEAPPLE SURPRISE

Steps:

• Fry up the sossies in a little cooking fat until browned all over (turn well to avoid those horrid grey tummies).
• Remove from cooking fat, keeping them nice and hot somewhere.
• In the same cooking fat (already flecked with deliciously crisp sausage oozings) fry the pineapple rings on both sides until cooked through and soggy.
• Drain the rings on kitchen paper and keep them hot while you sizzleup the peeled mushrooms and tomatoes, adding a dollop of extra cooking fat if necessary; but be careful they do not break.
• Thrust each hot plump sausage cheekily through the hole of each pineapple slice.
• Garnish with halved tomatoes seasoned with salt and pepper.
• A spicy tomato sauce is optional for serving.

PINEAPPLE & SAUSAGE PASTA SURPRISE!

Steps:

• In large saucepan (I use an electric skillet) fry sausage & onions until browned stirring frequently add sliced garlic to pan, stir
• add water as needed to keep from sticking while stirring add pineapple pieces, stir until browning on both sides continue adding some water to moisten while scraping the bottom pan sediments stir in sauce
• *Make pasta as directed -- I used Barilla tubini & pipette macaroni (half of each) and added to the sauce when done... Monja - Salude' - bon apetit' -- Enjoy!

DELICIOUS PINEAPPLE SAUSAGE STUFFING

Steps:

• Set oven to 350 degrees.
• In a large skillet, over med-high heat, cook pork until browned; drain, set aside.
• In another skillet, melt butter.
• Stir in celery, onion and garlic (if using).
• Cook about 10 minutes, or until veggies are tender.
• In a bowl, stir together the bread, cooked sausage, celery, onion, pineapple, cranberries, pecans, parsley, oregano, sage, salt and pepper.
• Pour into a lightly-greased 3-quart casserole dish; cover the casserole.
• Bake for 30-35 minutes, or until heated through.

PINEAPPLE PANCETTA PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
• Add the pancetta and pineapple to a large skillet. Cook over medium heat until the pineapple begins to char, 2-3 minutes. Transfer to a bowl and set aside.
• Reduce the heat to low, add the onion and garlic to the skillet, and cook until golden, 2-3 minutes.
• Add the tomato paste and olive oil and stir until evenly incorporated, then add the crushed tomatoes. Stir the sauce for 2-3 minutes, until smooth and warmed through. Cover and simmer for 2-3 minutes more, then stir in the basil, oregano, and parsley and season with salt and pepper.
• Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
• Divide the pasta between bowls and top with the pineapple-pancetta mixture and freshly grated Parmesan cheese. Serve immediately.
• Any leftovers will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender., Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes., Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.