Sausage Marinara Over Pasta Recipes

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SAUSAGE & PENNE MARINARA

It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14



Sausage & Penne Marinara image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

2-1/2 cups uncooked penne pasta
1 pound Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tablespoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese, optional

MARINARA-SAUSAGE PASTA BAKE

Turn your pasta into a hearty dump-and-serve casserole. Simply combine uncooked rigatoni, loose Italian sausage and ricotta in a baking dish, cover with marinara sauce and bake. For the final step, top it with a generous amount of mozzarella and pop it back in the oven until the cheese is melted and bubbly.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10



Marinara-Sausage Pasta Bake image

Steps:

  • Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
  • Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
  • Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
  • Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
  • Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.

Unsalted butter, for the baking dish
One 24-ounce jar marinara sauce
3 cups beef broth
1/4 cup tomato paste
4 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound uncooked rigatoni
1 pound Italian sausage, casings removed
3/4 cup ricotta
2 cups shredded mozzarella

BUCATINI MARINARA WITH SAUSAGE

Provided by Mary Nolan

Categories     main-dish

Time 1h13m

Yield 4 to 6 servings

Number Of Ingredients 15



Bucatini Marinara with Sausage image

Steps:

  • Heat butter in a large saucepan over medium-high heat. Once melted, add the onion and carrot and saute until golden, about 7 minutes. Add the garlic, oregano, and red pepper flakes and cook 1 more minute. Add the tomatoes with their juice, bay leaf, sugar, and 2 teaspoons salt and bring to simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, about 30 more minutes.
  • Prepare pasta while sauce simmers. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 minutes. Drain.
  • Remove sauce from heat, remove bay leaf, and carefully blend, in batches, to break up large pieces. Mix sauce with pasta. Serve individual portions topped with a heaping tablespoon of ricotta and garnish with basil.
  • Cut each link evenly in half lengthwise. Heat a grill pan over medium-high heat until hot. Place the sausage cut side down and cook, turning on all sides for even browning, until cooked through, about 10 minutes. Serve as an accompaniment with the bucatini marinara.

3 tablespoons butter
1 medium onion, diced (about 1 1/2 cups)
1 medium carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper flakes
2 (28-ounce) cans diced tomatoes
1 dried bay leaf
2 teaspoons sugar
Kosher salt
1 pound bucatini pasta or thick spaghetti
12 ounces ricotta cheese, room temperature
1/2 cup julienne fresh basil leaves, for garnish
Grilled Sweet Italian Sausage, recipe follows
8 links sweet Italian sausage

PENNE WITH CABBAGE, AND ITALIAN SAUSAGE IN MARINARA SAUCE

Make and share this Penne With Cabbage, and Italian Sausage in Marinara Sauce recipe from Food.com.

Provided by Marie

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Penne With Cabbage, and Italian Sausage in Marinara Sauce image

Steps:

  • Heat oil and garlic in a large sauté pan over medium heat.
  • Add crumbled sausage, and sauté until meat is cooked.
  • Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
  • Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
  • Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
  • Drain pasta, and return it to the pot with 1/2 cup of sauce.
  • Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
  • Sprinkle top with Parmesan cheese and serve.

Nutrition Facts : Calories 1117.8, Fat 52.2, SaturatedFat 14.5, Cholesterol 68.5, Sodium 2196.2, Carbohydrate 129.2, Fiber 21.2, Sugar 20.6, Protein 36.1

1/4 cup olive oil
4 garlic cloves, peeled and mashed
1 lb Italian sausage, removed from casings
1 lb savoy cabbage, cooked and chopped into bite-size pieces
salt and pepper (to taste)
3 cups marinara sauce
1 lb penne
freshly grated parmesan cheese

RIGATONI WITH MARINARA SAUCE, SAUSAGE, MUSHROOMS AND PEPPERS

Provided by Barbara Kafka

Categories     dinner, pastas, main course

Time 35m

Yield 20 servings

Number Of Ingredients 15



Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers image

Steps:

  • Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
  • Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
  • Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
  • To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
  • Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
  • Cook the pasta with the boiling water until just done, but not mushy.
  • Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
  • Drain the pasta and toss with the sauce.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 80 grams, Fat 17 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 860 milligrams, Sugar 8 grams

2 cups parsley leaves
8 cloves garlic, peeled and smashed
1/2 cup olive oil
2 28-ounce cans crushed tomatoes
1 1/2 teaspoons oregano
1 teaspoon thyme
2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot red-pepper flakes
5 pounds sweet Italian sausage in casing, cut into 1-inch lengths
2 tablespoons kosher salt
2 bay leaves
4 pounds rigatoni
3/4 pound mushrooms, cut into 1/4-inch slices through the stem (4 cups)
2 1/2 pounds bell peppers (about 6 peppers in assorted colors), cut into 2-inch chunks

ITALIAN SAUSAGES MARINARA

Simply brown and simmer, then enjoy the savory results!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 6



Italian Sausages Marinara image

Steps:

  • Heat 8-inch nonstick skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned on all sides.
  • Stir in all remaining ingredients except cheese. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink in center.
  • Sprinkle with cheese; cover and cook just until cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1/2 of Recipe, Sodium 1530 mg, Sugar 12 g, TransFat 0 g

2 uncooked Italian sausage links (4 to 5 oz each)
1 cup refrigerated marinara sauce (from 15-oz container)
1 medium zucchini, sliced (2 cups)
1/4 cup sliced ripe olives
1/2 medium yellow bell pepper, coarsely chopped (1/2 cup)
2 tablespoons shredded Parmesan cheese, if desired

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