ITALIAN SAUSAGE SPAGHETTI
Spicy slices of leftover sausage and Italian seasoning lend plenty of flavor to this speedy spaghetti sauce from Joyce Hostetler of Midway, Arkansas. The chunky mixture turns a plate of pasta into a satisfying second-day supper.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.
Nutrition Facts : Calories 364 calories, Fat 23g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 1230mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 5g fiber), Protein 19g protein.
EASY ITALIAN SAUSAGE SPAGHETTI
The flavor of spaghetti and meatballs, without the hassle of making meatballs!
Provided by jenmannaz
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
- Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 44.6 g, Cholesterol 31.2 mg, Fat 18.5 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 5.8 g, Sodium 1580.5 mg, Sugar 10.3 g
SPAGHETTI ITALIAN
Delicious and not so sweet. Good to the last bowl!!
Provided by FOXWORTH
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage over medium heat; drain and set aside.
- In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
- Simmer over medium-low heat for at least one hour; it is best if simmered all day.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix sauce with hot pasta; serve.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 38.5 g, Cholesterol 14.9 mg, Fat 8 g, Fiber 3.9 g, Protein 12.2 g, SaturatedFat 2.6 g, Sodium 1068.7 mg, Sugar 7.9 g
ITALIAN SAUSAGE SPAGHETTI SQUASH
Easy gluten-free dinner for the family.
Provided by Allmyhearts
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g
ITALIAN SAUSAGE WITH SPAGHETTI
"A restaurant owner in my hometown of St. Germain, Wisconsin gave me this recipe," says Sue Kessro. "I've made bigger batches for company several time, and I'm always asked for the recipe."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute onion and green pepper in butter until crisp-tender. Crumble sausage over vegetables; add mushrooms. Cook over medium heat until meat is no longer pink; drain. , Stir in the olives, Italian seasoning and salt if desired. Add cream; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Drain spaghetti; add sauce and toss gently. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 901 calories, Fat 69g fat (38g saturated fat), Cholesterol 254mg cholesterol, Sodium 1014mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein.
ITALIAN SAUSAGE SPAGHETTI
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Provided by Chef John
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
- While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
- Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
- Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
- Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g
SPAGHETTI SAUCE WITH ITALIAN SAUSAGE
I've had this recipe for years. It's the best spaghetti sauce I've found. The key is the Burgundy wine and a good Italian sausage.
Provided by DebiMcG
Categories Sauces
Time 3h30m
Yield 16-20 serving(s)
Number Of Ingredients 20
Steps:
- Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
- When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
- Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
- Serve over your favorite pasta.
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