Sausage Veggie Pasta Sauce Recipes

MOSTLY VEGGIE PASTA WITH SAUSAGE

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain.
• Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.
• Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.

VEGGIE-LOADED ITALIAN SAUSAGE PASTA SAUCE

Steps:

• Heat 1-2 tablespoons olive oil in a large pan over medium heat. When hot, add the onions, carrots, and garlic and cook until softened (about 5 minutes). Add the mushrooms and cook until tender. Season with salt and pepper. Add the sausage to the pan, breaking it up into small pieces, and cook until browned.
• Add the wine to the pan and scrape off any browned bits from the bottom of the pan. Cook until about half of the wine has evaporated (if using red wine vinegar, add the vinegar with the tomatoes and then add the starchy pasta water as needed near the end). Add the tomatoes and chicken or beef base. Bring to a simmer and then lower heat and simmer, stirring occasionally, until desired thickness is reached.
• Bring a large pot of salted water to a boil. When boiling, add pasta and cook according to package directions. When the pasta is done cooking, reserve 1/2-1 cup of the pasta water and drain the rest. Lightly drizzle the pasta with olive oil and sprinkle with a little kosher salt.
• When the sauce has reached the desired consistency, add the spinach. If the sauce is too thick, add a little of the reserved pasta water (if you don't need it, throw it away.) Divide the pasta between plates and top with the sauce and parmesan cheese.

SAUSAGE PASTA WITH VEGETABLES

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted., Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.

LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE

Steps:

• In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
• In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

PASTA SAUCE WITH ITALIAN SAUSAGE

Steps:

• Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
• In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
• Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

SAUSAGE AND VEGGIE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat until sausage is no longer pink, stirring occasionally and breaking sausage into small chunks. Add bell pepper and zucchini; cook and stir until vegetables are crisp-tender, about 2 minutes. Drain, if desired.
• Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
• To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.

ONE-PAN SAUSAGE AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Layer all of the veggies and sausages on one or two 9x13 baking pans, depending on the size of the vegetables you use.
• Drizzle on olive oil, and sprinkle on the garlic, diced tomato, salt, and pepper.
• Bake uncovered for one hour.
• Enjoy!

VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE

Steps:

• Tomato Puree.
• Fill a large bowl 2/3 of the way with water and ice.
• Fill medium size sauce pan with 3 cups water to a boil.
• Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
• With tongs place the cut tomatoes in the boiling water for 30 seconds.
• Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
• Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
• If you want to remove the seeds, half the tomatoes and scoop.
• Place skinned tomatoes in food processor or blender and puree.
• Set aside or in refrigerator until needed.
• Sauce.
• In large stock/sauce pot brown sausages, breaking into pieces as you like.
• Add chopped onion, and mix. Cook until onions begin to look clearish.
• Add the garlic and saute for about a minute, watch it doesn't burn.
• With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
• Add the tomato sauce, paste, and diced tomatoes.
• Add zucchini, red pepper, carrot, (and optional celery).
• Stir to evenly mix and coat all vegetables.
• Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
• Mix well and evaluate water content.
• If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
• Bring to a boil and simmer on low, stirring frequently, for one hour.
• For a richer flavored sauce simmer longer, just add more water before boiling.
• Add olives and mushrooms about 30 minutes before serving, and simmer.
• Cook spaghetti according to package directions, (using fresh if possible).
• Spoon sauce over noodles and top with parmesan.