Creamy One Pot Pasta With Sausage And Squash Recipes

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CREAMY SAUSAGE PASTA RECIPE



Creamy Sausage Pasta Recipe image

This creamy Italian sausage pasta recipe is super simple, made with minimal ingredients and ready in 35 minutes or less! It's irresistibly creamy, deliciously cheesy, and bursting with tender pasta, savory sausage, aromatic vegetables and bold Italian flavors! It's an easy, restaurant-quality dinner that you and your family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     dinner     Main Course

Time 35m

Number Of Ingredients 12

8 ounces uncooked Shell Pasta ((or other small pasta))
1 TBS Olive Oil
1 small Yellow Onion (- finely chopped (about 1 ¾ cup))
1 small Red Bell Pepper (- finely chopped (about 1 cup))
1 pound Ground Italian Sausage (- sweet, mild or hot (SEE NOTES))
2 cloves Garlic (- minced)
1 ¼ tsp Italian Seasoning
1 TBS All-Purpose Flour
1/3 cup EACH: White Wine & Low-Sodium Chicken Broth ((or 2/3 cup of broth only))
2 Cups Heavy Cream
½ Cup Freshly Grated Parmesan Cheese (- plus more for garnish)
Kosher Salt & Ground Black Pepper (- to taste)

Steps:

  • Cook pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
  • While pasta cooks, sauté vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.
  • Add sausage and season: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.
  • Add flour and deglaze: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or 1/3 cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.
  • Add liquids and simmer: Stir in the broth and then add the heavy cream. Bring to a gentle simmer, stirring occasionally, then immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sauce is reduced and slightly thickened.
  • Add pasta: Stir in the cooked pasta. Cook until heated through, about 1 minute.
  • Add parmesan: Turn off the heat and gradually stir in parmesan cheese, one handful at a time. Stir until cheese is fully melted and incorporated.
  • Serve: Taste and adjust for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve and enjoy!

Nutrition Facts : Calories 704 kcal, Carbohydrate 34 g, Protein 20 g, Fat 54 g, SaturatedFat 26 g, Cholesterol 170 mg, Sodium 646 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH



Creamy One-Pot Pasta with Sausage and Squash image

This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in one pot-no separate pot of boiling water needed.

Provided by Kat Boytsova

Categories     Pasta     Kid-Friendly     Sausage     Milk/Cream     Parmesan     Cheese     Squash     Garlic     Sage     Nutmeg     Small Plates     One-Pot Meal     Dinner

Yield 4 servings

Number Of Ingredients 13

3 Tbsp. extra-virgin olive oil
12 oz. Italian sausage (about 3 links), casings removed
1 Tbsp. all-purpose flour
2 cups milk
1 cup heavy cream
1 1/2 cups finely grated Parmesan, divided
1/2 large butternut squash (about 1 lb.), peeled, seeded, chopped into 1/2" pieces
1/2 lb. fusilli
1 garlic clove, finely grated
1 sprig sage
2 1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
  • Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
  • Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

CREAMY ITALIAN SAUSAGE ONE-PAN PASTA



Creamy Italian Sausage One-Pan Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 pound sweet Italian sausage, removed from casing
1 medium onion, diced
2 teaspoons dried oregano
1/2 teaspoon fennel seeds
Pinch red pepper flakes
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
One 28-ounce can tomato puree
2 tablespoons tomato paste
1 pound fusilli pasta (or other pasta shape)
1 cup shredded mozzarella
1/4 cup mascarpone
Shaved Parmesan, for serving
10 to 12 fresh basil leaves, torn, for serving

Steps:

  • Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
  • Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
  • Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.

ONE-POT CREAMY SHELLS AND SAUSAGE



One-Pot Creamy Shells and Sausage image

Just like your favorite boxed shells and cheese, this recipe turns out a dinner that's creamy, irresistible and made in a single pot. But unlike the boxed version, this upgrade will fill up the whole family-thanks to the addition of hearty Italian sausage and Muir Glen™ tomato basil pasta sauce. Cooking the whole meal in a single pot isn't just convenient, it also allows you to build flavor as you go. Here's what we mean: It all starts with browning the sausage until it's cooked through. Removing the sausage but not the rendered fat it leaves behind adds deep savory flavor to the onions, garlic and red pepper flakes that get sautéed next. After your aromatics, you'll add the tomato sauce, which is handy since it'll help deglaze the pan and integrate more flavor into your sauce. With the addition of the broth, you'll have enough liquid to cook your pasta. Once the pasta is cooked through, all that's left is adding the cream and cooked sausage. Serve this up with shredded Parmesan and basil, and you've got a delectable dinner that might just become a part of your regular rotation.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 lb bulk mild Italian sausage
1/2 cup diced red onion
4 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth
1 jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 lb uncooked medium pasta shells
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons shredded fresh basil leaves

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
  • Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
  • Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.

Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1100 mg, Sugar 6 g, TransFat 0 g

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