Zesty Italian Sausage Pasta Recipes

ZESTY ITALIAN SAUSAGE PASTA

Zesty Italian Sausage Pasta image

Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.

Provided by From the Kitchen at Johnsonville Sausage

Categories Trusted Brands: Recipes and Tips

Time 25m

Yield 5

Number Of Ingredients 8

Ingredients

1 (19 ounce) package Johnsonville® Mild Italian Sausage Links
1 (16 ounce) package linguine
3 tablespoons olive oil
1 small sweet onion, thinly sliced
1 teaspoon minced garlic
1 (14.5 ounce) can diced Italian tomatoes
1 (10.5 ounce) can chicken broth
2 cups broccoli florets

Steps:

Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

Nutrition Facts : Calories 797.5 calories, Carbohydrate 74 g, Cholesterol 83.9 mg, Fat 42.3 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 13 g, Sodium 1436.8 mg, Sugar 6.5 g

SPICY ITALIAN SAUSAGE PASTA

Spicy Italian Sausage Pasta image

This is a quick dinner I tend to make but never really wrote down the ingredients, before. After making it for a week's worth of lunches, I decided to jot down what I did and record it for posterity. It should probably have green bell peppers in it, but I don't mind how it turned out this time.

Provided by David J Rust

Categories European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil
1 teaspoon fennel seed
1/4 teaspoon crushed red pepper flakes
9 ounces vidalia onions (half of that amount diced, half of that amouned frenched or cut radially)
4 garlic cloves (minced)
10 ounces hot Italian sausage (bulk)
6 ounces roasted red peppers
6 ounces tomatoes (diced, approximates 1 medium tomato)
1 tablespoon marjoram (dried)
1 tablespoon basil (dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces tomato paste
1 cup chicken broth
6 ounces wide egg noodles (cooked)
4 ounces parmesan cheese (grated)

Steps:

In a skillet over medium heat, combine the olive oil, fennel seeds, and chili flakes and cook until the fennel seeds start to snap and pop.
The onion, half of it finely diced and the other half frenched, should be added to the skillet at this point and sauteed until translucent. (OPTIONAL: If you were to add any green bell pepper, it should be when the onion goes in, and it should be diced.) Add the minced garlic and continue for 1-2 minutes until the garlic starts to lightly brown on the edges.
Add the spicy Italian sausage in small bits about the size of half a walnut and saute until brown.
Add the diced roasted red pepper, tomato, marjoram, and basil. Toss with the rest of the ingredients and season with the salt and black pepper.
Stir in the tomato paste and cook it for 2-5 minutes, until it coats everything and smells sweet; perhaps a bit smokey. Be careful, however, not to burn the tomato paste.
Pour in the chicken broth and stir to dissolve the tomato paste. Taste and re-season with salt and pepper. Simmer uncovered until the liquid thickens.
Add the cooked egg noodles and toss the sauce throughout.
Serve family style on a platter with the parmesan cheese sprinkled over the top.

Nutrition Facts : Calories 744.6, Fat 43.8, SaturatedFat 14.2, Cholesterol 101.3, Sodium 2706, Carbohydrate 54.5, Fiber 5.8, Sugar 11, Protein 35.2

ZESTY ITALIAN SAUSAGES

Zesty Italian Sausages image

A simple yet flavorful tomato relish tops Italian sausage and is served in a bun for an Italian taste in a bratwurst-style package.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

2 medium tomatoes, finely chopped (1 1/2 cups)
2 medium yellow pear tomatoes, finely chopped (1/2 cup)
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/4 cup Dijon mustard
2 teaspoons chopped fresh oregano leaves
6 fully cooked mild Italian sausages (1 lb)
6 bratwurst buns, split

Steps:

In medium bowl, mix tomatoes, vinegar and 1 teaspoon oregano until well blended. In small bowl, mix mustard and 2 teaspoons oregano.
In skillet, heat sausages as directed on package for pan heating.
Spread mustard mixture on cut sides of buns. Serve sausages on buns with tomato mixture.

Nutrition Facts : Calories 435, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg

QUICK & EASY ZESTY ITALIAN PENNE PASTA BAKE

Quick & Easy Zesty Italian Penne Pasta Bake image

We like this recipe because we use fresh peppers, onions, and zucchini from our garden. I can up with this recipe because I needed a quick recipe for unexpected company and had left over marinara sauce in the refrigerator and breakfast sausage in the freezer. I usually make my recipe with ziti, however, penne pasta is basically the same thing. I make this recipe in the summer when I have lots of "fresh" zucchini from my garden. I always pick fresh, baby zucchini for this recipe, therefore, it isn't necessary to peel the zucchini or cook it, because it is very tender. When it is sliced thin, it cooks perfectly in the casserole and does not require prior cooking. I serve this with fresh garden salad and crusty bread or rolls.

Provided by Judy-Jude

Categories Penne

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 package Jimmy Dean sausage
1 medium onion, course chop
1 small sweet red pepper, course chop
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon hot crushed red pepper flakes
2 teaspoons dry basil
1 (14 1/2 ounce) can tomato sauce
1 small zucchini, unpeeled,sliced very thin (do not cook zucchini, it will cook in the casserole)
salt and black pepper
1/2 box penne pasta
1 (8 ounce) package shredded colby-monterey jack cheese
1 tablespoon butter, to grease casserole dish

Steps:

Cook pasta to aldente stage, put in strainer, do not rinse and set aside to completely drain.
Heat large saute pan, add olive oil, onion, sweet red peppers, hot crushed red pepper flakes and garlic.
Saute on low until soft, not brown.
Place in a small bowl and set aside.
In same pan, brown sausage until cooked through.
If not using Jimmy Dean Sausage, remove any excess fat.
Return vegetable mixture back to pan and add tomato sauce, basil, salt and pepper to taste.
Bring to a boil, lower heat and simmer 10 minutes.
Grease 2 quart casserole, put 1/2 of the pasta, cover with 1/2 of the meat/sauce mixture, lay slices of 1/2 of the zucchini, sprinkle 1/2 of the cheese, repeat with a second layer of pasta, meat/sauce mixture, zucchini slices, ending with the remaining cheese.
Bake covered in 350 degree oven for 30 minutes, remove cover and bake until lightly brown, about 10 minutes.

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