SAUSAGE AND VEGGIE SPAGHETTI
A spaghetti supper for four can be on the table in 20 minutes with this simple, delicious recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain spaghetti as directed on package.
- Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat until sausage is no longer pink, stirring occasionally and breaking sausage into small chunks. Add bell pepper and zucchini; cook and stir until vegetables are crisp-tender, about 2 minutes. Drain, if desired.
- Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
- To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.
Nutrition Facts : Calories 630, Carbohydrate 75 g, Cholesterol 55 mg, Fat 2, Fiber 6 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 16 g, TransFat 0 g
PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE
This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better! Full of flavor, and makes a great base sauce for lasagna. It's critical to use fresh basil, other herbs may be dried. Do not use canned tomatoes which have any corn syrup in them. Home canned tomato equivalent is 3 quarts. If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage.
Provided by Debra Steward
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 3h30m
Yield 10
Number Of Ingredients 17
Steps:
- In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
- In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 18.3 g, Cholesterol 45.2 mg, Fat 20.7 g, Fiber 5 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 803.2 mg, Sugar 10.5 g
ITALIAN SAUSAGE AND VEGETABLE PASTA
How about Italian for dinner tonight? This one-dish meal of ziti, spicy sausage and Muir Glen® fire roasted tomatoes can be on the table in short order.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 100 mg, Fiber 4 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 10 g, TransFat 1/2 g
SAUSAGE AND ROASTED VEGETABLE PENNE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
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.
SAUSAGE PASTA WITH VEGETABLES
I made this for our pastor one night. He loved it so much we nicknamed it "Jason's Pasta." It's a sneaky way to get our kids to eat more veggies. -Suzie Foutty Mansfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 392 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 825mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 8g fiber), Protein 26g protein.
ITALIAN SAUSAGE VEGGIE SKILLET
We love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. -Tina Howells, Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink, 5-7 minutes. Add garlic and cook 1 minute longer. Add zucchini and peppers; cook until crisp-tender, 3-5 minutes. Add tomatoes, salt and pepper. Cook and stir until vegetables are tender and begin to release their juices, 5-7 minutes. Serve with pasta.
Nutrition Facts : Calories 251 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 417mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic exchanges
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