PASTA WITH PEAS AND SAUSAGE
Delicious and creamy. Something different for pasta.
Provided by Elaina
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g
BAKED PENNE WITH ITALIAN SAUSAGE
This is a hearty, filling meal that's full of flavor!
Provided by SADIEQQ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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.
- Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
- Bake in preheated oven for 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g
PENNE WITH SAUSAGE AND PEAS
This is a quick and delicious meal. I skipped the oil and found I didn't need to drain the sausage because it was a good sausage and didn't have a lot of grease. I also used homemade chicken broth from my freezer and skipped the salt (the chicken broth and sausage had plenty of flavor). I also added 3 to 4 cups of peas instead of a cup. Recipe courtesy of Family Circle, July 2010. Yum!
Provided by AmyZoe
Categories Pork
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot of lightly salted water to boiling.
- Add pasta and cook as per package directions, 12 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat.
- Add the sausage and cook 3 minutes, turning a few times, until browned.
- Scoop out sausage with a slotted spoon onto a plate.
- Reduce heat to medium and add remaining 1 tablespoon oil and the garlic.
- Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes.
- Stir in chicken broth, peas, and browned sausage. Heat through.
- Place cooked pasta in a large bowl.
- Add sausage mixture and a tablespoon of Parmesan. Toss to combine.
- Top with remaining tablespoon Parmesan and serve warm.
Nutrition Facts : Calories 408.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 69.5, Sodium 724.1, Carbohydrate 55.1, Fiber 7.1, Sugar 4.7, Protein 19.3
PENNE WITH SAUSAGE, PEAS AND MASCARPONE
A good pasta dish from the RSVP section of Bon Appetit, September 1995. If you cannot find mascarpone, mix 6 tablespoons cream cheese with 5 tablespoons whipping cream.
Provided by lazyme
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute sausages in Dutch oven over high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Pour off all but 1 tablespoon drippings.
- Add onion and saute until light brown, about 6 minutes.
- Add cream; boil 5 minutes. Add broth; boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot.
- Cook penne in large pot of boiling salted water until pasta is just tender but still firm to bite.
- Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.
- Drain pasta. Add to sauce; toss to coat. Mix in Parmesan. Season with salt and pepper. Transfer to large bowl; serve.
Nutrition Facts : Calories 825, Fat 46.4, SaturatedFat 22.1, Cholesterol 138.9, Sodium 1007, Carbohydrate 72.4, Fiber 10.8, Sugar 3.6, Protein 31.9
RIGATONI WITH SAUSAGE & PEAS
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.
Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.
PENNE AND SMOKED SAUSAGE
This pasta is a must-try smoked sausage recipe. It just tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 553 calories, Fat 35g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1425mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
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