SPICY CAMPANELLE SAUSAGE SKILLET
A flavorful campanelle pasta with sausage and RO*TEL®.
Provided by apk979
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.
Nutrition Facts : Calories 583.9 calories, Carbohydrate 46.9 g, Cholesterol 118.4 mg, Fat 27.5 g, Fiber 2.8 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 1448.7 mg, Sugar 4.2 g
ONE-POT ITALIAN BEAN AND SAUSAGE PASTA
Pasta lovers in search of a different twist on your favorite dish, look no further. This one-pot pairs campanelle pasta with spicy Italian sausage and creamy cannellini beans in a tomato sauce that's guaranteed to warm you up on a cold night.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.
Nutrition Facts : Calories 740, Carbohydrate 78 g, Cholesterol 55 mg, Fat 1/2, Fiber 8 g, Protein 37 g, SaturatedFat 11 g, ServingSize 2 1/4 Cups, Sodium 1910 mg, Sugar 10 g, TransFat 0 g
CAMPANELLE PASTA WITH SAUSAGE AND BEANS
Steps:
- Preheat oven to 400°F.
- Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)
This is a delicious dish that includes beans, pasta and sausage meat all in one, topped with cheese then baked in the oven, it's a very popular Italian dish and there are many versions of this recipe, this one is a family favorite, I hope you enjoy this as much as my family does! --- If you prefer a dryer mixture then drain the tomatoes, ziti pasta works well in place of penne, please adjust the cayenne pepper to suit heat level, prep time includes cooking the pasta.
Provided by Kittencalrecipezazz
Categories Penne
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 400 degrees F.
- Grease a 13 x 9-inch baking pan.
- Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
- In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
- Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
- Add in the kidney beans, and heat through.
- Season with salt and pepper.
- Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
- Transfer the mixture to a prepared baking dish.
- Top with grated cheese.
- Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.
Nutrition Facts : Calories 775.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 105.8, Sodium 1389.2, Carbohydrate 64, Fiber 11.1, Sugar 5.7, Protein 43.2
CAMPANELLE WITH SPINACH AND BEANS
Campanelle con Spinaci e Fagioli. From the Barilla website. I think campanelle might be my favorite pasta shape.
Provided by dicentra
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE the first six ingredients in a large bowl.
- COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
- ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.
Nutrition Facts : Calories 723.5, Fat 11.9, SaturatedFat 3.1, Cholesterol 7.2, Sodium 511.4, Carbohydrate 121.3, Fiber 13.2, Sugar 2.7, Protein 33.2
ONE-POT SAUSAGE AND BASIL PASTA
There's nothing better than coming home and putting dinner on the table in 30 minutes. It's easy to add different kinds of sausage or seasonings to make this sausage and basil pasta your own. -Erin Raatjes, New Lenox, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil; reduce heat and simmer, uncovered, until pasta is al dente, 8-10 minutes, stirring occasionally. Add Parmesan, salt and pepper; stir until cheese is melted. If desired, mix in crushed red pepper flakes and top with additional Parmesan cheese.
Nutrition Facts : Calories 332 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 862mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
CAMPANELLE WITH SAUSAGE AND ROASTED RED PEPPERS
Great Friday night dinner with fresh bread and wine.
Provided by Ellen Trimboli
Categories Pasta and Noodles Pasta by Shape Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
- Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
- Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
- Serve with freshly grated Parmesan cheese, if desired.
Nutrition Facts : Calories 765.8 calories, Carbohydrate 95.9 g, Cholesterol 35.4 mg, Fat 31.3 g, Fiber 7 g, Protein 27.6 g, SaturatedFat 5.7 g, Sodium 741.9 mg, Sugar 5.5 g
PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.
Provided by Vallery Lomas
Categories weekday, pastas, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
- Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
- Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
- Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
- Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
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