Smoked Sausage Pasta Recipes

SMOKED SAUSAGE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Cook pasta in a large pot of salted boiling water just until al dente (but still a bit firm), about 6 minutes. Drain.
• Meanwhile, brown sausage in a large skillet.
• In a large bowl, stir together milk and condensed soups until smooth. Add chopped tomatoes, ½ cup of onions, ½ cup cheese, frozen peas, sausage and cooked pasta. Transfer to the prepared baking dish. Cover and bake for 30 minutes, or until hot and bubbly.
• Sprinkle with remaining onions and cheese. Bake, uncovered, for about 3-5 more minutes (just until the cheese is melted).

SMOKED SAUSAGE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, carrots, green pepper and onion in oil until sausage is browned and vegetables are tender. , Drain pasta; place in a large bowl. Add sausage mixture and olives. Drizzle with dressing and toss to coat. Serve warm or chilled.

SMOKED SAUSAGE WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the sausage, mushrooms, garlic and basil in oil until mushrooms are tender. Drain pasta; add to the sausage mixture. Add the tomatoes, salt and pepper; toss gently. Heat through. If desired, top with additional fresh basil and grated Parmesan cheese.

CREAMY PASTA TOSS WITH SMOKED SAUSAGE

Steps:

• Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
• Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot.
• Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
• Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.

CAJUN PASTA WITH SMOKED SAUSAGE

Steps:

• In 5-quart Dutch oven, cook and drain fettuccine as directed on package. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Add sausage; cook 3 to 4 minutes, stirring frequently, until vegetables are tender.
• Stir tomatoes and Cajun seasoning into sausage mixture. Stir in whipping cream; cook uncovered 5 to 8 minutes, stirring occasionally, or until mixture is thickened.
• Add sausage mixture to fettuccine in Dutch oven; toss to combine. Sprinkle with cheese and chopped fresh parsley, if desired.

SMOKED SAUSAGE, PEPPERS AND TOMATOES WITH PASTA

Steps:

• Dice onion and the garlic. Heat a pan with some of the Olive Oil (roughly 1tbs). Add the onion, peppers and 1 tsp each of Italian herbs mix through. Cook for 5 minutes until the onion is soft and slightly translucent. Add the garlic and stir through, cook for a further 5 minutes.
• Meanwhile slice the Smoked Sausage. Add to the mixture and stir through, cook for 5 minutes. Add the 400g tin of chopped tomato and stir through. Add a good squeeze of tomato puree and 1tsp sugar. Mix through. Bring to the boil then reduce the heat and simmer for 30 minutes. Taking care not to let the mixture dry out, stir occasionally to make sure its not sticking to the bottom of the pan and add spoonfuls of water if needed.
• While the sauce is cooking, measure out 75g per person of pasta (penne, fusilli, rigatoni, etc). Bring a pan of water to the boil (with a tsp of salt) and add the pasta and cook as per the packet instructions.
• Serve the pasta with the sauce over the top and grate some parmasan over it. Can serve with garlic bread or salad.