Mediterranean Pasta Sausage Skillet Recipes

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
• While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
• Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
• Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

MEDITERRANEAN SAUSAGE PASTA RECIPE

Steps:

• Place large pot of water on to boil. You will cook the pasta while preparing the rest.
• Slice the chicken sausages into roughly 1/2 inch pieces.
• Place large deep skillet or dutch oven over medium-high heat. Add the oil, sausages, garlic and oregano. Toss and saute for a minute.
• Add the zest of 1/2 a lemon. Stir it in.
• Now toss in the olives and tomatoes. Stir occasionally while cooking, until the tomatoes are starting to blister and a couple have split. The sausage should be browned by this point as well.
• Dump in the spinach. Mix in. Turn off the stove burner.
• Add the drained pasta and toss well to coat.
• Transfer from pan to serving platter and sprinkle with feta. Serve with fresh ground pepper and wedges of lemon.

ITALIAN SAUSAGE PASTA SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
• Drain the pasta once cooked.
• Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.

EASY ITALIAN SAUSAGE AND PASTA SKILLET MEAL

Steps:

• Start browning the sausage in a skillet. After a couple of minutes, add the peppers and garlic.
• Meanwhile, start cooking the pasta according to the directions on the packet.
• When the sausage is cooked and the peppers are softened, add the spaghetti sauce, crumble in the chicken stock cube and if preferred, some herbs or italian seasoning.
• Simmer the sausage mixture for at least 5 minutes, until the pasta is ready.
• Add the pasta to the sausage mixture in the skillet and stir. Top with the cheese. Continue warming until the cheese has melted (you could use a broiler/ grill to melt the cheese if, like me, you use low fat cheese and it takes a while to melt!).

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

SAUSAGE PASTA SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, remove casings from sausage; cut into 1/2-in. slices. In a large skillet, brown the sausage; drain. Drain the pasta. Add pasta and tomatoes to the skillet; heat through. Sprinkle with Parmesan cheese.

SWEET SAUSAGE MEDITERRANEAN PENNE PASTA

Steps:

• Cook pasta per directions on package.
• Cut asparagus into 1 inch pieces.
• Slice sausage links. In large skillet (we use a wok), sauté sausage and asparagus until almost fully cooked (about 7 - 10 minutes). Remove from skillet / wok and set aside.
• In same skillet / wok, bring butter, garlic, tomatoes (with juices), black olives (drained) and artichokes (including marinade), to a boil.
• Lower heat. Add back sausage and asparagus, basil, and oregano then simmer for 5 minutes.
• Place pasta in serving bowl and pour skillet / wok mixture over pasta.
• Sprinkle with fresh shaved parmesan cheese and serve.