Sausage Veggie Pasta Sauce Food

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SAUSAGE AND ROASTED VEGETABLE PENNE



Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
  • Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

SAUSAGE PASTA WITH VEGETABLES



Sausage Pasta with Vegetables image

I made this for our pastor one night. He loved it so much we nicknamed it "Jason's Pasta." It's a sneaky way to get our kids to eat more veggies. -Suzie Foutty Mansfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 cups uncooked whole wheat penne pasta
1 pound Italian turkey sausage links, casings removed
1-3/4 cups sliced fresh mushrooms
1 can (14-1/2 ounces) fire-roasted diced tomatoes with garlic, undrained
6 ounces fresh baby spinach (about 8 cups)
1/4 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 392 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 825mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 8g fiber), Protein 26g protein.

LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE



Lots O'Veggies Sausage Spaghetti Sauce image

This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better! Full of flavor, and makes a great base sauce for lasagna. It's critical to use fresh basil, other herbs may be dried. Do not use canned tomatoes which have any corn syrup in them. Home canned tomato equivalent is 3 quarts. If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage.

Provided by Debra Steward

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 3h30m

Yield 10

Number Of Ingredients 17

1 pound sweet Italian sausage, casings removed
1 pound lean ground beef
¼ cup olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 zucchini, quartered and sliced
12 ounces mushrooms, sliced
2 carrots, shredded
4 ounces fresh basil, julienned
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh thyme
1 tablespoon fresh oregano
4 cloves garlic, crushed
1 tablespoon white sugar
salt and pepper to taste
3 (28 ounce) cans peeled and diced tomatoes

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.

Nutrition Facts : Calories 339.4 calories, Carbohydrate 18.3 g, Cholesterol 45.2 mg, Fat 20.7 g, Fiber 5 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 803.2 mg, Sugar 10.5 g

SAUSAGE AND VEGGIE SPAGHETTI



Sausage and Veggie Spaghetti image

A spaghetti supper for four can be on the table in 20 minutes with this simple, delicious recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

8 oz uncooked spaghetti
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 large yellow bell pepper, cut into strips
1 medium zucchini, sliced
1 jar (14 oz) tomato pasta sauce (any flavor)
1/2 cup shredded Parmesan cheese (2 oz)

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.

Nutrition Facts : Calories 630, Carbohydrate 75 g, Cholesterol 55 mg, Fat 2, Fiber 6 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 16 g, TransFat 0 g

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE



Rustic Baked Pasta With Roasted Vegetables and Sausage image

I created this pasta bake for a stay at home Saturday night after visiting the farmers market on a lovely August day, not too hot, not too cool. I made this for our family, but it would also be nice to take to a potluck.

Provided by Mama Cee Jay

Categories     < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 zucchini, sliced vertically
1 large sweet onion, peeled and quartered
2 large tomatoes, quartered
1 head garlic, remove outer layer, separate into cloves
1/4 cup olive oil
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
fresh ground pepper, several grinds
1 lb pasta (I used penne)
1 tablespoon kosher salt
16 ounces whole milk ricotta cheese
12 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 eggs
4 links Italian sausage, cooked and sliced
1/2 cup tomato sauce

Steps:

  • Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
  • Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
  • Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
  • Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
  • Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
  • Serve to a hungry crowd.

Nutrition Facts : Calories 566.4, Fat 30.5, SaturatedFat 13.1, Cholesterol 113.4, Sodium 1473.8, Carbohydrate 44.3, Fiber 2.7, Sugar 4.2, Protein 28.4

ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE



Italian Sausage and Vegetables with Gorgonzola Cream Sauce image

Inspired by Mean-Chef's gorgonzola sauce recipe (only easier) and a dish I had at a great little Italian restaurant in Albany, NY.

Provided by Chuck_Roast

Categories     Penne

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup butter
8 tablespoons flour
4 cups milk (skim is ok)
1 pint cream (light Cream or half and half is ok)
8 ounces gorgonzola, crumbled
1/2 cup parmesan cheese, grated
6 cloves garlic, minced
salt & fresh ground pepper
6 cloves garlic, sliced
2 medium sweet onions, coarsely chopped
3 medium bell peppers, julienned (green, red, and yellow or any combination you prefer)
1 1/2-2 lbs Italian sausages, cooked and cut in 1 inch pieces on the bias.
1 lb asparagus, cooked al dente (optional)
1 lb portabella mushroom, sliced and pre-sauteed (optional)
1 1/2 lbs penne pasta, cooked per direction on package (Mini-penne's are a good choice)
extra virgin olive oil
1 teaspoon italian seasoning (or substitute basil and oregano)
salt and pepper

Steps:

  • In a large sauce pan melt butter over medium heat.
  • Add minced garlic to sauce pan cook for a few minutes but do not brown.
  • Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
  • Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
  • Once sauce is thickened remove from heat and set aside (well get back to the this later).
  • In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
  • Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
  • Add cooked Sausage and warm through.
  • Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
  • Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
  • Check cream sauce for salt add if necessary.
  • In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.

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