Posts Tagged ‘Italian Sausage’

Today is National I Love Food Day. What a great day to explore new foods or favorites. I love pasta and Italian Sausage. I should have been born Italian.

Italian Sausage Marinara with Penne

Italian Sausage Marinara with Penne

1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices
1 medium sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/3 cup grated Parmesan cheese
4-1/2 teaspoons Louisiana-style hot sauce
3 teaspoons Italian seasoning
1 teaspoon sugar
1/4 teaspoon salt
4 cups uncooked whole wheat penne pasta

In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.

Meanwhile, cook pasta according to package directions; drain. Serve with sauce. Yield: 8 servings.

Recipe found here: Italian Sausage Marinara with Penne

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talian Sausage-Stuffed Zucchini

Italian Sausage-Stuffed Zucchini

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.

In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.

Place in two ungreased 13×9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.

Recipe found here: Italian Sausage-Stuffed Zucchini

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Cheese-Stuffed Meatball Sliders

Cheese-Stuffed Meatball Sliders

1-1/2 pounds bulk Italian sausage
16 cubes part-skim mozzarella cheese
1 jar (24 ounces) Ragú® Old World Style® Traditional
1 jar (8.1 ounces) prepared pesto
16 dinner rolls, split and toasted

Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain.

In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally.

Add meatballs; heat through, stirring gently. Serve on rolls. Yield: 16 servings.

Recipe found here: Cheese-Stuffed Meatball Sliders

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Mediterranean One-Dish Meal

Mediterranean One-Dish Meal

3/4 pound Italian turkey sausage links, cut into 1-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup Greek olives
1 teaspoon dried oregano
1/2 cup quinoa, rinsed
3 cups fresh baby spinach
1/2 cup crumbled feta cheese

In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and oregano; bring to a boil.

Stir in quinoa. Top with spinach. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Sprinkle with cheese. Yield: 4 servings.

Editor’s Note: Look for quinoa in the cereal, rice or organic food aisle

You can use any kind of Italian sausage in this.s

Recipe found here: Mediterranean One-Dish Meal

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One-Pan Spaghetti and Sausage

One-Pan Spaghetti and Sausage

1 Jar (24 oz) pasta sauce
3 Cup(s) water
8 Ounce(s) uncooked spaghetti, broken in half
1 Package(s) JOHNSONVILLE® Three-Cheese Italian Style Premium Cooking Sausage, cut into thin slices
Grated Parmesan cheese

In a large saucepan, combine pasta sauce and water. Bring to a boil, stirring often.

Stir in spaghetti.

Simmer, uncovered, for 7-9 minutes or until spaghetti is tender, stirring often.

Add sausage. Cook for 2-3 minutes or until heated through.

Sprinkle with Parmesan cheese.

Recipe found here: One-Pan Spaghetti and Sausage

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Stromboli Ring

Stromboli Ring

1 pound Johnsonville® Mild Ground Italian Sausage
1-1/2 cups (6 ounces) shredded Monterey Jack or part-skim mozzarella cheese
2 eggs
1/2 teaspoon Italian seasoning
1 loaf (1 pound) frozen bread dough, thawed
1 tablespoon grated Parmesan cheese
Marinara sauce, warmed, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.

On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.

Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 12 servings.

Recipe found here: Stromboli Ring

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Rustic Italian Tortellini Soup

Rustic Italian Tortellini Soup

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).

Recipe found here: Rustic Italian Tortellini Soup

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Braised Italian Sausage Stew

Braised Italian Sausage Stew

1 pkg Johnsonville® Mild Italian Sausage links, coin sliced
2 Tbsp. extra virgin olive Oil
2 medium onions, coarsely chopped
4 medium carrots, cut into 1” chunks
4 small parsnips, cut into 1” chunks
8 oz. baby bella or white button mushrooms, halved
2 stalks celery, cut into 1” chunks
3 cups chopped swiss chard, stems removed, roughly chopped
1/2 cup barley, uncooked
1 can (28 oz.) Italian plum tomatoes (in juice)
1 can (14.5 oz.) chicken stock
1 cup dry white wine
1 tsp. Italian seasoning
1/2 tsp. ground black pepper
1/2 tsp. salt

Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12-14 minutes or until sausage is browned and almost cooked through. Remove sausage links to cutting board and allow them to cool before coin slicing.

Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.

Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread. Yield: Serves 6.

Recipe found here: Braised Italian Sausage Stew

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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

48 large fresh mushrooms
1 package (19 ounce) JOHNSONVILLE® Italian Mild Sausage Links (or Ground Italian Sausage)
1/2 cup dry bread crumbs
1 package (8 ounce) cream cheese, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup Kraft Grated Parmesan Cheese
2 tablespoons Bertolli® Extra Light in Taste Olive Oil


1 Preheat oven to 400ºF.

2 Remove mushroom stems and discard; set caps aside.

3 Place mushroom caps on foil-lined baking sheets; set aside.

4 Remove sausage casings.

5 In a skillet, heat Bertolli® Extra Light in Taste Olive Oil over medium heat and cook and crumble sausage until no longer pink; drain.

6 Remove from heat. Stir in bread crumbs and set aside.

7 In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.

8 Combine cream cheese mixture and sausage.

9 Fill each cap with sausage and cream cheese mixture.

10 Sprinkle with Kraft Grated Parmesan cheese.

11 Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.

12 For the finishing touch, drizzle with Bertolli® Extra Virgin Olive Oil.

Recipe found here: Sausage Stuffed Mushrooms

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Tre Formaggi Fritata

Tre Formaggi Fritata

10 large eggs
1/4 tsp. Fresh ground pepper
1/4 cup shredded Parmesan cheese
1 tsp. olive oil
3 to 4 links Johnsonville® Mild Italian Sausage Links, (coin sliced)
1 cup thinly sliced green onions
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1/8 pound Asiago cheese, cut into 1/2 inch dice
1/4 pound Provolone cheese, cut into 1/2 inch dice

In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside. In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp. of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched) about 4 minutes more.

Meanwhile, reheat your oven to 375° and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook covered until the frittata is set, about 6 minutes.)

Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme. Yield: Serves 6-8.

Recipe found here: Tre Formaggi Fritata

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