Spicy Sausage Spaghetti Recipes

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SPICY CHICKEN SPAGHETTI



Spicy Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 13

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 hot Italian sausages
1 tablespoon olive oil, plus more if needed
10 ounces button mushrooms, sliced
1 green bell pepper, chopped
8 sundried tomato halves, chopped
1 pound spaghetti, broken into small pieces
2 tablespoons all-purpose flour
1/2 cup half-and-half
1 tablespoon chopped fresh basil
3/4 cup grated Parmesan
Serving suggestions: salad and French bread

Steps:

  • Line a 9-by-13-inch baking dish with 2 pieces of foil.
  • Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
  • Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
  • Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
  • If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
  • Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
  • If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
  • To cook from frozen: Preheat the oven to 325 degrees F.
  • Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
  • Serve with salad and French bread.

SPICY SAUSAGE SPAGHETTI



Spicy Sausage Spaghetti image

Served with crusty bread and a green salad, this is a good summer supper. It has lots of heat (my husband likes that) and it's colorful on the plate besides. -Nancy Rollag, Kewaskum, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pound bulk Italian sausage
3 tablespoons olive oil, divided
3 dried whole red chilies
1 can (28 ounces) plum tomatoes, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 large sweet red peppers, thinly sliced
4 cups hot cooked spaghetti
1/2 cup minced fresh parsley
1/2 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm. , In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through. , Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese.

Nutrition Facts : Calories 611 calories, Fat 29g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 1370mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 7g fiber), Protein 26g protein.

SPICY SAUSAGE SPAGHETTI



Spicy Sausage Spaghetti image

Make and share this Spicy Sausage Spaghetti recipe from Food.com.

Provided by Mad Scientist

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) box spaghetti noodles
1 lb spicy sausage
3 -4 garlic cloves
3 teaspoons onion powder
2 teaspoons parsley flakes
1 (6 ounce) can tomato paste
1/8 cup Italian dressing
2 cups hot water
parmesan cheese

Steps:

  • Brown sausage with garlic, parsley and onion powder until done.
  • Cook pasta according to box.
  • Drain.
  • Stir in cooked sausage, tomato paste, Italian dressing, and hot water. Stir until well combined.
  • Top with Parmesan cheese to liking.
  • Can serve with side of garlic bread.

Nutrition Facts : Calories 882.4, Fat 39.6, SaturatedFat 13.5, Cholesterol 86.3, Sodium 1256.2, Carbohydrate 97, Fiber 5.8, Sugar 9, Protein 33.3

SAUSAGE PASTA



Sausage pasta image

Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance - brilliant for students (and as a hangover cure)

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack

Time 30m

Number Of Ingredients 7

1 tbsp olive oil
packet of 8 pork sausages (the best your budget will allow), cut into chunky pieces
1 large onion, chopped
2 garlic cloves, crushed
1 tsp chilli powder
400g can chopped tomatoes
300g short pasta such as fusilli or farfalle (just over half a 500g bag)

Steps:

  • Put a large pan of water on to boil.
  • Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
  • Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
  • Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
  • Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
  • Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

Nutrition Facts : Calories 645 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.77 milligram of sodium

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

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

SPICY SAUSAGE PASTA



Spicy Sausage Pasta image

The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well! I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. This came from Kevin & Amanda. When I made this recipe I made minor changes to the recipe. I used vegetable oil, mozzarella flavored sausages, half & half, and cheddar cheese. Next time I plan to not use Rotel as this was a bit to spicy for my families taste.

Provided by internetnut

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 lb smoked sausage
1 1/2 cups diced onions
2 garlic cloves, minced
2 cups low sodium chicken broth
1 (10 ounce) can ro-tel tomatoes and green chilies, Mild
1/2 cup heavy cream
8 ounces penne pasta
1/2 teaspoon salt and pepper, each
1 cup monterey jack cheese, shredded
1/3 cup thinly sliced scallion

Steps:

  • Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  • Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Nutrition Facts : Calories 849.3, Fat 57.1, SaturatedFat 23.7, Cholesterol 135.3, Sodium 1429.4, Carbohydrate 57.1, Fiber 7.5, Sugar 4.2, Protein 29.2

SPICY SAUSAGE FETTUCCINE



Spicy Sausage Fettuccine image

One time I accidentally bought hot Italian sausage, but wanted to find a way to use it anyway. I tossed it in the slow cooker with mushrooms, tomatoes and wine, which helped to mellow out the heat. Now I buy the hot stuff on purpose! -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 10

2 teaspoons canola oil
8 hot Italian sausage links
1/2 pound sliced fresh mushrooms
1 small sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 cup beef stock
1/2 cup dry white wine or additional stock
1 package (12 ounces) fettuccine or tagliatelle
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan., In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°)., To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices., Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.

Nutrition Facts : Calories 448 calories, Fat 25g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 817mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

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From lecremedelacrumb.com


15-MINUTE SPICY SAUSAGE PASTA - ALWAYS USE BUTTER
2021-02-09 5 ounces bacon, 1 tablespoon butter. Add the sausage and the chopped garlic and cook until sausage is cooked through. Stir often and try to break apart the sausage a bit as it cooks. 2 garlic cloves. Add the spinach and mix it in with the bacon and sausage, and allow to wilt. 2 big handfuls fresh spinach.
From alwaysusebutter.com


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