This list is full of options that will pair perfectly with your sausage dinner! If you’re looking for what to serve with Italian sausage
1. Tuscan Sausage Pasta.
when you mix pasta, Italian sausage, roasted bell peppers, spinach, cream, and more What do you get?
In only 30 minutes, you can have this delicious and easy Tuscan sausage pasta dish on the table.
Exactly Why This Dish Is So Successful
Here are a few of the many reasons why this recipe for Tuscan sausage pasta is a staple in my weekly meal rotation:
Ingredients may be found in most people’s pantries, making this Italian pasta meal as simple to prepare as opening a jar of roasted peppers or a package of spaghetti.
Only one large pan will need to be filthy for this whole dinner; the pasta may be cooked in advance (by several hours or even a day). I think we can all agree that the dishes you don’t have to wash are the greatest sort.
Have you ever eaten cold spaghetti from leftovers? Don’t dismiss it before giving it a go. This meal is great for reheating in the microwave, but it may also be enjoyed cold, straight from the container, while waiting for the microwave to finish heating it. Do those little nibbles throughout the day really matter?
Ingredients I like to use to thicken the sauce in this recipe are heavy cream and a flour roux. In addition, adding cream gives the meal a creamier texture, brighter color, and more robust flavor than if you left it out.
Getting Rich Is Easy If You Do It This Way
Ready to whip up some sausage pasta? GREAT! Okay, so let’s begin.
Cook the pasta in salted water for 8 to 9 minutes, until al dente, then drain and mix with 1 teaspoon of olive oil. Put it down.
Sausage should be browned for about 7 minutes in a big pan. A wooden spoon or spatula may be used to break up the sausage into little pieces as it browns. Using a slotted spoon, transfer the sausage to a covered dish to keep it warm.
Melt the butter in the same pan and add the garlic, cooking for 1 minute to make it aromatic.
Flour should be whisked into the butter and garlic combination, then the chicken stock, then the heavy cream, parmesan, red pepper flakes, salt, and pepper should be added.
Then, throw in some baby spinach, roasted red peppers, sausage, and cooked pasta.
Add fresh herbs and freshly cracked black pepper, if desired, and continue simmering for another 5 minutes.
Have fun eating!
Italian sausage vs. regular sausage: what’s the difference?
The distinctive Italian taste of Italian sausage comes from the addition of Italian herbs and spices to traditional pork sausage. The spice level may be adjusted to your preference. Both are often seasoned with fennel, garlic, and Italian spices, but the spicy kind also includes chili pepper.
Sausage without the Italian seasonings is simply pork sausage, and we call it “regular.”
Is it necessary to remove the sausage casing before cooking?
In the event that you’re using Italian sausage links, I recommend removing the casing before browning and then slicing the sausage into rounds for this (wonderful) pasta dish with sausage.
Are you able to eat the casing from a sausage?
Yep! There’s no reason not to consume the sausage casing with the sausage itself. Many sausage casings are natural (you definitely don’t want to know the intricacies) and are safe to consume. Those should be ditched if chewiness is an issue. This is a matter of subjective taste.
Guidelines From The Pros
- What, you don’t have any spicy sausage but just the plain ground kind? Just add a pinch of Italian herb spice and, if you want your sausage hot, a few pinches of red pepper flakes.
- What, no new spinach? Spinach may be replaced with kale, Swiss chard, or any other hearty green you choose (just make sure to wring out all the extra water first if you use frozen spinach).
- Although rigatoni is my preferred short pasta for this recipe, additional options include baby shells, ditalini, sliced ziti, rotini, and penne.
- Pasta with Tuscan sausage may be stored for three days in the fridge or three months in the freezer.
2. SKILLET ITALIAN SAUSAGE AND PEPPERS
This Italian Sausage and Peppers in a skillet is a MUST try! And this is a quick and easy recipe. And cleaning is easy when you make it in a pan.
Some of the best dinners are one-pan dinners.
Recipes like these pork chops, sheet pan chicken, and amazing scallops will become go-to for those nights when you just don’t have time to fuss in the kitchen.
It’s excellent in every way: in appearance, aroma, and flavor. Here’s another skillet meal that’ll blow your mind with flavor.
A thick tomato sauce is simmered with Italian sausage, roasted peppers of various colors, and diced onions.
This meal may be simple, but it’s certain to satisfy. Dinner today is going to be just what I planned!
How to Make Sausage and Peppers in a Skillet
For added flavor and color, I prefer to use many different kinds of pepper in my skillet dish. Make do with what you have or try a new combination. If you don’t have a sweet onion on hand, a normal onion will work just as well in its place.
- Sausage, Italian: slicing 4–5 links
- Saute in olive oil.
- The recipe calls for three bell peppers.
- Cut the onion into thin slices before you start sautéing it.
- Italian seasoning is a combination taste bomb.
- Tomatoes in a diced form cannot be drained.
- You just need an eight-ounce can of tomato sauce.
- Amounts of salt and pepper: to taste.
A Simple Recipe for Sausage and Peppers
It just takes one! One-skillet meals like this one make cleanup a snap after dinner. A variety of sausages may be used; I’ll provide a short selection below. To guarantee doneness, the cook links sausages to a temperature of 160 degrees. If they reach that temperature, even if they’re still somewhat pink in the center, they’re done cooking. If you’re not sure how long to cook the sausage, you may always simmer it with the veggies.
- To prepare sausage, place it in a big pan and cook it over medium-high heat. Toss in the oven for 4-5 minutes, then remove and put aside.
- Vegetables: Sauté the onion and bell pepper in the olive oil. Saute until vegetables are soft and pliable.
- Mix it up by returning the sausage to the pan. Incorporate Italian spice, tomatoes, tomato sauce, and salt & pepper.
- Maintain a low simmer and cook until the food is hot.
Suggestions, and Much More!
This skillet of Italian sausage and peppers may be made in a variety of ways, so it’s forgiving if anything goes wrong. It just takes a few little adjustments to make your skillet supper really memorable.
- Choose any sausage you like. You may use whatever kind of sausage you choose, from ground to kielbasa to ground chicken or turkey. When time is of the essence, pre-cooked sausage is the way to go. If you want more of the sausage to brown and crisp while cooking, slice it before reheating. Make sure the sausage reaches an internal temperature of 160 degrees if you use raw sausage. While the veggies are cooking, remove the sausage from the heat and let it rest for a few minutes. The sausage’s moisture may disperse in this way, preserving its juiciness.
- Assuming you find it enjoyable Spicy: A spicy Italian sausage or some red pepper flakes added to the sauce before it simmers might satisfy your need for heat.
- In order to ensure uniform cooking of your onions and peppers, you should chop them into pieces of the same size. Cook in a skillet until they are almost soft. While it simmers, the meat will finish tenderizing. By cooking them this way, you can keep the peppers and onions from becoming mushy and instead keep their crisp, sensitive quality.
- Use a cast-iron skillet; they’re the best for cooking. The heat is dispersed uniformly from the bottom of the pan to the sidewalls. It is inherently durable and does not stick. Nonetheless, any large, heavy-bottomed pan will do for cooking sausage and peppers.
- If you have the means to do so, I highly suggest storing leftovers for later consumption. Your leftovers will keep in the fridge for four to five days if they are properly wrapped. Furthermore, sausage and peppers freeze quite well and may be stored for up to four months in the freezer. The best method for reheating frozen food is to let it defrost in the fridge overnight.
3. BROCCOLI SAUSAGE SOUP
I know what you’re thinking: broccoli soup doesn’t seem very tasty but bears with me.
By itself, broccoli isn’t very exciting, but when mixed with Italian sausage and a rich broth, it becomes an appetizing side dish.
If you serve it to a group of youngsters, don’t be shocked if they devour bowl after bowl.
In only 25 minutes, you can have a tasty and simple meal ready with this hearty broccoli sausage soup. It’s a one-pot meal, so there’s no need for extra dishes.
Ingredients in a recipe:
- 1/4 teaspoon of unsalted butter.
- Bite-sized portions of 1 pound of mild Italian sausage meat.
- A single tiny onion, diced.
- 2 diced celery ribs
- 2 cloves of garlic, peeled and chopped or pressed using a garlic press.
- Smoked hot paprika, half a teaspoon.
- A chicken broth is equivalent to three cups.
- 1/4 glass of water.
- 2 cups of baby broccoli florets.
- “1 teaspoon of dried oregano” (or 1 tablespoon of chopped fresh oregano, if you have it on hand).
- Half a cup of full-fat milk or cream.
- a quarter cup of grated Parmesan.
- A couple of squirts of liquid smoke.
- Butter has to be melted in a Dutch oven or similar heavy-bottomed saucepan. For about three minutes, brown the sausage on both sides. (If your pot is too small to hold all the meat in a single layer, you will need to do this in phases.) Place the sausage on a platter lined with paper towels and put aside using a slotted spoon.
- Remove all but 1 teaspoon of the oil from the saucepan and set it aside. Saute the onion and celery in the remaining fat until the onion is translucent and the celery is tender about 3 minutes. Include smoked paprika and garlic and mix well.
- Cover and reduce heat to a simmer with the chicken broth and water. Once the beef is browned, add the broccoli and cover the pot. Simmer for about 5 minutes, or until the broccoli is soft and the meat is cooked through.
- Oregano, milk, and Parmesan should be mixed in. Add liquid smoke to your liking and stir.
A very potent component is liquid smoke. You should add only a touch to start, then taste the soup and add more as needed.
4. Rigatoni with Sausage, Tomatoes, and Zucchini
If you’ve been wanting Italian food, here’s another spaghetti option.
The rigatoni, Italian sausage, zucchini, tomatoes, basil, and cheese in this dish are sure to please.
It’s as energizing and satisfying as you could want.
The Sausage and Rigatoni Dish
Just like a lot of other individuals, I like going out to restaurants very much. Now that the wedding is just three months away, we’ve decided to make it a point to eat only a few times a month in order to save money for the honeymoon. It’s a great test of your mettle and a simple strategy for reducing your monthly spending. This site will, therefore, include a LOT more savory recipes in the near future. In particular, we’d love pasta dishes!
To make Rigatoni with Sausage, you will need:
- You may use farfalle or penne for the rigatoni if you want.
- Olive Oil: If you don’t have extra virgin olive oil, regular olive oil will do in a pinch.
- If you’re using spicy sausage, skip the crushed red pepper flakes or cut them down somewhat.
- You may use either mild or spicy Italian sausage or even a mixture of the two!
- While the yellow onion is preferable, a white onion may be used in a pinch.
- To really enhance the taste, use a lot of garlic.
- Tomato paste is a great way to thicken your sauce and boost the tomato taste.
- Cherry tomatoes will do in place of grape tomatoes.
- Cooking with white wine or chicken broth is one of my favorite things to do. However, the broth will do the trick too! Extra pasta water might be used if absolutely necessary.
- Any shade of zucchini will do! To paraphrase me, just get the newest stuff.
- You must use fresh basil at all times. This spaghetti recipe would not be the same with dried basil.
- Use a pinch of salt and pepper at first, then add more if necessary.
- You don’t have to use Parmesan cheese. Still, it doesn’t hurt to sprinkle
Instructions for Making Rigatoni with Sausage and Tomatoes
- Over medium heat, bring a large pot of salted water to a rolling boil. Once the water is boiling, add the rigatoni and cook for 10 minutes, or until they reach an “al dente” texture. The pasta should be drained, briefly rinsed in cold water, and then placed aside.
- Meanwhile, in a big, deep saucepan, heat the olive oil and pepper flakes over medium heat. Put in the onion and cook it down until it’s very mushy. After that, crumble the sausage with a wooden spoon and add it to the pot. Cook until no longer pink, stirring periodically.
- Reduce the temperature to medium. Coat the pan with garlic and heat it until it’s aromatic.
- The tomatoes should be thrown in first, followed by the tomato paste and the vegetable broth. About 10 minutes into cooking time, the tomatoes should begin to burst and release their juices. Cook the zucchini for 3 minutes. Add the fresh basil, salt, and pepper towards the end. Check the flavor and adjust the spice accordingly.
- Toss the rigatoni in and mix well. Place in a serving dish and serve right away.
5. Italian Sausage Quesadillas
Quesadillas packed with cheese are great, but those stuffed with Italian sausage are even better.
It’s a two-layer tortilla with sausage and cheese in the middle. Just where exactly do you go wrong?
This delicious meal can be prepared in about 30 minutes, which is always a plus! What a brilliant plan for the hectic weeknights and days.
- 1 tbsp olive oil; 1/2 cup sliced onion; 2 tsp minced garlic (or more to taste).
- casings cut off of four hot Italian sausages.
- four corn tortillas of the same size (around ten inches).
- One-fourth cup of chopped fresh basil leaves (10 leaves).
- 1/4 cup of roasted red pepper slices.
- Shredded mozzarella equals one and a half cups.
- Serving marinara sauce.
- Bring a skillet to temperature on the stove, and then reduce the heat to medium. Warm up a spoonful of olive oil and enjoy! In the meanwhile, chop up a medium onion. After two or three minutes, reduce heat to medium and add garlic. Add the onion dice and continue to stir for another 20 seconds before serving. Saute for a minute or two, covered.
- Remove the casings and slice each sausage in half lengthwise. Combine with the onions in the pan. Crumble the sausage with tongs or a wooden spoon. Boost the temperature to medium-high.
- Make sure the sausage and onions don’t burn by stirring them occasionally. After a minute or two, turn the stove back to medium. Coat sausage in oil and fry until browned all the way through (no pink remains). It took me about 7–8 minutes to complete the cooking procedure. When finished, take the sausage, onion, and garlic out of the pan and let the fat drain.
- Spray some cooking spray into a pan and heat it over medium heat. Place half of the sausage combination, half of the onion and garlic, a quarter cup of the roasted pepper slices, two tablespoons of the chopped basil leaves, and another quarter cup of the mozzarella cheese on two tortillas. Place another tortilla on top of each.
- Put the quesadilla in the pan and let it cook for about 2 minutes, or until the bottom tortilla is browned. You may coat the top tortilla with cooking spray and flip it. Let it boil for 2 minutes or so, or until the other tortilla is browned. If you’re not using two skillets, you’ll need to repeat the process with the second quesadilla. Use a knife or pizza cutter to cut each one into quarters. Warm marinara sauce and serve.
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