Creole Sausage Pasta Recipes

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CREOLE PASTA WITH SAUSAGE AND SHRIMP



Creole Pasta with Sausage and Shrimp image

A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked fettuccine
1 large onion, chopped
2 celery ribs, chopped
1/2 cup each julienned sweet red, yellow and green pepper
1/4 cup chopped green onions
6 garlic cloves, minced
4 tablespoons butter, divided
1-1/2 cups heavy whipping cream
1/4 cup white wine or chicken broth
1/4 to 1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 pound fully cooked andouille sausage, sliced
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups chopped tomatoes

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

CREOLE SAUSAGE PASTA



Creole Sausage Pasta image

My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!-Lisa Nelson, Bluffton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
2 packages (17.63 ounces each ) Italian sausage links, casings removed
2 medium onions, chopped
8 green onions, chopped
1 medium green pepper, chopped
6 garlic cloves, minced
1 cup white wine
2 cans (28 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen sliced okra
1 can (8 ounces) tomato sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon Louisiana-style hot sauce
1/4 teaspoon salt
1/2 cup minced fresh parsley
1 pound uncooked rigatoni
1/2 cup shredded Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain., Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley., Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.

Nutrition Facts : Calories 659 calories, Fat 33g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1594mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 8g fiber), Protein 27g protein.

CREAMY SAUSAGE AND ESCAROLE BAKED PASTA



Creamy Sausage and Escarole Baked Pasta image

Rich tomato-ricotta sauce coats Italian sausage and wilted escarole in this mozzarella-topped pasta dish.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
1 sprig fresh oregano
1 cup fresh ricotta
3/4 pound sweet or spicy Italian sausage, casings removed
1/2 head escarole, cut into 1-inch pieces
1 pound dried farfalle
3 cups shredded mozzarella
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the oregano and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the oregano and stir in the ricotta. Season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the escarole and a pinch of salt to the sausage drippings in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage.
  • Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl.
  • Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

RUSTIC SAUSAGE PASTA



Rustic Sausage Pasta image

This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!

Provided by Heather W

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 15

1 (12 ounce) package rotini pasta
1 pound bulk Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 red bell peppers, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 cup mushrooms, sliced
salt and pepper to taste
1 (14.4 ounce) can diced tomatoes
1 cup tomato sauce
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  • Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
  • Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 54.1 g, Cholesterol 41.5 mg, Fat 19.3 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 7.5 g, Sodium 1153.5 mg, Sugar 7.7 g

BOLD FIREHOUSE SAUSAGE CREOLE MACARONI



Bold Firehouse Sausage Creole Macaroni image

This delicious one-pot meal delivers on flavor and heartiness; your family will love the Creole flavors.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 7

1 lb cooked pork Andouille sausage, sliced into 1/2-inch pieces
2 3/4 cups hot water
1 box (6.1 oz) Hamburger Helper™ Bold Firehouse Chili Macaroni
1 can (14 1/2 oz) diced tomatoes, drained
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper

Steps:

  • In 10-inch skillet, brown sausage over medium-high heat 3 to 5 minutes, stirring occasionally, until starting to brown.
  • Stir in hot water, uncooked pasta and sauce mix (from Hamburger Helper box), tomatoes, onions, peppers and celery. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1400 mg, Sugar 4 g, TransFat 0 g

CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA



Creole Shrimp, Chicken and Sausage Pasta image

Make and share this Creole Shrimp, Chicken and Sausage Pasta recipe from Food.com.

Provided by Ms_Misty57

Categories     Lunch/Snacks

Time 50m

Yield 2 cups, 5 serving(s)

Number Of Ingredients 14

1 lb cooked fettuccine
3 tablespoons olive oil
1 lb peeled deveined raw large shrimp
1 lb chicken thigh, cut into bite sized oieces
7 teaspoons creole seasoning
1 lb andouille sausage
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 tablespoon minced garlic
1/2 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup heavy cream
1/2 cup grated parmesan cheese

Steps:

  • Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
  • Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
  • Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
  • Add the garlic to the pan and saute for 30 seconds.
  • Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
  • Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
  • Add the heavy cream to the pan and cook an additional 2 minutes.
  • Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Nutrition Facts : Calories 912.6, Fat 61.6, SaturatedFat 21.6, Cholesterol 311.2, Sodium 1882.5, Carbohydrate 32.5, Fiber 1.9, Sugar 2.7, Protein 55

EASY SMOKED SAUSAGE CREOLE



Easy Smoked Sausage Creole image

Make and share this Easy Smoked Sausage Creole recipe from Food.com.

Provided by Paintpuddles

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1/3 cup celery, chopped
1/4 cup onion, chopped
1 medium green bell pepper, diced
1/4 teaspoon pepper
3/4 cup water
1 (10 ounce) can stewed tomatoes
1/4 cup green olives, sliced
1 (5 5/8 ounce) package Spanish rice mix
1 (1 lb) package smoked sausage, sliced and halved

Steps:

  • Sauté onion, bell pepper and celery in oil.
  • Combine all ingredients in a large saucepan.
  • Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
  • Remove from stove and let stand 5 minutes before serving.
  • Variation: For a spicier Creole taste use a dash of tabasco Sauce.

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