Italian Sausage Dinner Recipes

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ITALIAN SAUSAGE SKILLET



Italian Sausage Skillet image

Italian Sausage Skillet, served over rice or pasta, is a hearty favorite. "This garden-fresh dish gets extra color from a can of stewed tomatoes," Eve notes. "The Italian sausage has so many wonderful flavors you don't need to add any other seasonings."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1-1/4 pounds uncooked Italian sausage links
3 small zucchini or yellow summer squash, cubed
1/2 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes
Hot cooked rice or pasta

Steps:

  • In a large skillet, cook the sausage over medium heat until no longer pink; drain. Remove from the pan; cool slightly before cutting into 1/4-in. slices; return to the pan. Add zucchini and onion; cook and stir for 2 minutes. Stir in tomatoes. Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve with rice or pasta.

Nutrition Facts : Calories 189 calories, Fat 12g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 570mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

ITALIAN PEPPER AND SAUSAGE DINNER



Italian Pepper and Sausage Dinner image

It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!

Provided by glitter

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 lb Italian sausage, sweet and taken out of the casing (or ask the butcher for the ground sausage meat..it saves time)
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
1 large yellow onion, sliced
3 garlic cloves, finely minced
2 1/2 cups stewed tomatoes
2 tablespoons fresh basil, chopped
salt
fresh ground pepper
2 tablespoons romano cheese
grated parmigiano-reggiano cheese, to sprinkle over finished dish
top with a few fresh basil leaf
1 lb muti-flavored rotini noodles, cooked al dante

Steps:

  • In a large,skillet brown the sausage until it is cooked through.
  • Drain the fat and drain the sausage on paper towels.
  • In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic.
  • This will make the dish bitter.
  • The vegetables should be tender.
  • Stir in the tomatoes, spices, Romano cheese and sausage.
  • Cover the pan and simmer all over a medium-low heat for 8-10 minute.
  • If your mixture seems too thick you can add a little water or red wine.
  • While the meat mixture is cooking, the pasta can be prepared as per directions.
  • You do not want to overcook your pasta.
  • You want a little firmness to your noodles.
  • When you are ready to serve use a large platter.
  • The noodles first, then spoon the meat mixture over.
  • Mix slightly.
  • Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop.
  • This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.

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