Spaghetti With Sweet Sausage And Cabbage Recipes

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SPAGHETTI WITH SWEET SAUSAGE AND CABBAGE



Spaghetti with Sweet Sausage and Cabbage image

Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
8 ounces spaghetti
1 teaspoon olive oil
1 pound sweet Italian sausage, casings removed
1 large red onion, halved and thinly sliced
1 head Savoy or green cabbage (about 2 pounds), halved, cored, and thinly sliced
1 tablespoon white-wine vinegar

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Set aside.
  • While pasta is cooking, heat oil in a large nonstick skillet over medium-high. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate; set aside (reserve skillet with rendered fat).
  • To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.
  • To pasta, add cabbage mixture and sausage. Toss with enough pasta water to create a sauce. Season with salt and pepper, and stir in vinegar.

Nutrition Facts : Calories 454 g, Fat 12 g, Fiber 8 g, Protein 30 g

ROASTED SAUSAGES WITH CABBAGE AND SQUASH



Roasted Sausages with Cabbage and Squash image

In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

1/2 kabocha squash (1 pound), seeds removed, cut into 3/4-inch wedges
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 head green cabbage (1 pound), cut lengthwise through core into 4 wedges
4 sweet Italian sausages (1 pound total), each pierced with a fork in a few places
1 medium red onion (8 ounces), thinly sliced into rings
Leaves from 2 sage sprigs
1 tablespoon apple-cider vinegar
1 teaspoon Dijon mustard

Steps:

  • Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
  • Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
  • Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.

SWEET ONION & SAUSAGE SPAGHETTI



Sweet Onion & Sausage Spaghetti image

Sweet onion seasons turkey, adding rich flavor to Mary Relyea's wholesome pasta dish. At home in Canastota, New York, she tosses it together with light cream, basil and tomatoes for a quick, springy meal in minutes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

6 ounces uncooked whole wheat spaghetti
3/4 pound Italian turkey sausage links, casings removed
2 teaspoons olive oil
1 sweet onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/2 cup half-and-half cream
Shaved Parmesan cheese, optional

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook sausage in oil for 5 minutes. Add onion; cook 8-10 minutes longer or until meat is no longer pink and onion is tender. , Stir in tomatoes and basil; heat through. Add cream; bring to a boil. Drain spaghetti; toss with sausage mixture. Garnish with cheese if desired.

Nutrition Facts : Calories 334 calories, Fat 12g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 378mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic exchanges

EASY ITALIAN SAUSAGE SPAGHETTI



Easy Italian Sausage Spaghetti image

The flavor of spaghetti and meatballs, without the hassle of making meatballs!

Provided by jenmannaz

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
2 pounds sweet Italian sausage
1 pound fresh mushrooms, sliced
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 (28 ounce) cans tomato sauce
2 tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced black olives, drained
1 teaspoon dried oregano, or to taste
1 teaspoon dried basil, or to taste
salt to taste
1 (16 ounce) package spaghetti, or as needed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
  • Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 44.6 g, Cholesterol 31.2 mg, Fat 18.5 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 5.8 g, Sodium 1580.5 mg, Sugar 10.3 g

CABBAGE SPAGHETTI



Cabbage Spaghetti image

Inspired by my mom's cabbage rolls, I could never eat the big leaf of cabbage. So I made a casserole instead. Very healthy and my kids even asked for leftovers

Provided by ms. muffet

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb turkey sausage
6 cups shredded cabbage
1 (26 ounce) jar spaghetti sauce
1 cup sliced mushrooms (optional)
1 cup sliced bell pepper (optional)
1 -2 mince garlic clove
1 tablespoon italian seasoning
1/2 cup onion
salt
pepper

Steps:

  • Brown turkey sausage in large skillet.
  • Add shredded cabbage, mushrooms, peppers, onions, salt, pepper, italian seasoning, and garlic.
  • Cook until cabbage will wind around fork.
  • Add spahgetti sauce.
  • Heat to a simmer.
  • Serve hot.

Nutrition Facts : Calories 256.9, Fat 15.4, SaturatedFat 3.4, Cholesterol 120.8, Sodium 722.9, Carbohydrate 15.8, Fiber 3.7, Sugar 8.7, Protein 13.8

SPAGHETTI WITH SAUSAGE ALLA CARBONARA



Spaghetti With Sausage Alla Carbonara image

A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo's Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing.The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo's variation on the classic carbonara, delivered balance and richness.His approach to cooking is a very grandmotherly "some of this, some of that." He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.

Provided by Florence Fabricant

Categories     dinner, easy, weekday, pastas, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound sweet Italian sausage
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, sliced thin
1 1/2 teaspoons pepper
2 bay leaves
1/2 cup dry white wine
Salt
1 pound spaghetti
3 large eggs
1/4 cup pecorino Romano

Steps:

  • Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
  • Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
  • Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 3 grams, TransFat 0 grams

ITALIAN SAUSAGE SPAGHETTI



Italian Sausage Spaghetti image

This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!

Provided by Chef John

Time 2h

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 (6 ounce) sweet Italian sausage links
¼ cup white wine
1 (32 ounce) jar marinara sauce
1 ½ cups water
1 (16 ounce) package spaghetti
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
  • While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
  • Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
  • Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
  • Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
  • Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g

ITALIAN SAUSAGE SPAGHETTI



Italian Sausage Spaghetti image

Spicy slices of leftover sausage and Italian seasoning lend plenty of flavor to this speedy spaghetti sauce from Joyce Hostetler of Midway, Arkansas. The chunky mixture turns a plate of pasta into a satisfying second-day supper.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

1 small onion, chopped
1 small green pepper, chopped
2 teaspoons olive oil
3 garlic cloves, minced
5 cooked Italian sausage links, cut into 1/4-inch slices
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup water
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.

Nutrition Facts : Calories 364 calories, Fat 23g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 1230mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 5g fiber), Protein 19g protein.

SPAGHETTI WITH SWEET SAUSAGE AND CABBAGE



Spaghetti With Sweet Sausage and Cabbage image

Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather. From "Everyday Food", November 2008.

Provided by kitty.rock

Categories     One Dish Meal

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

8 ounces spaghetti
1 teaspoon olive oil
1 lb sweet Italian sausage, casings removed (chicken italian sausage can be substituted)
1 large red onion, halved and thinly sliced
1 head savoy cabbage (about 2 pounds) or 1 head green cabbage (about 2 pounds)
1 tablespoon white wine vinegar
kosher sea salt
fresh ground black pepper

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Set aside.
  • While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat.
  • Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate; set aside. Reserve skillet with rendered fat.
  • To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.
  • To pasta, add cabbage mixture and sausage. Toss with enough pasta water to create a sauce. Season with salt and pepper, and stir in vinegar. Serve.

Nutrition Facts : Calories 406.3, Fat 11.6, SaturatedFat 4, Cholesterol 34, Sodium 651, Carbohydrate 48.7, Fiber 2.4, Sugar 2.6, Protein 26.1

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