This dish was so easy to make and it tasted like something you'd get at Olive Garden. It takes little time to make and is very yummy...with a little zip to it!
Creamy Pasta and Sausage From The 'Hood magazine
1 lb sausage, casings removed (or bulk sausage)
4 c dry penne pasta
2 to 3 garlic cloves, minced
28 oz can Italian plum tomatoes, drained and chopped
1 1/2 c. half and half
1/8 tsp red pepper flakes
salt and pepper to taste
grated Parmesan cheese
Brown the sausage in a large skillet over medium heat. Stir in the garlic during the last minute. Meanwhile, cook the pasta according to directions on the box. Drain the pasta and set aside. Turn the heat down to medium/low. Add the tomatoes, half and half and red pepper flakes and salt and pepper to the skillet. Add the pasta and stir until thoroughly mixed and heated through.
Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts
Saturday, March 5, 2011
Wednesday, January 5, 2011
Pepperoni Pizza Casserole
I actually happened to have all these ingredients on hand and decided to try Pepperoni Pizza Casserole for dinner last night. It was so good! We really like pizza in this house and this was a different take on regular pizza, using noodles for the "crust". It makes a good amount so we had lots of leftovers for lunch today. It smells like pizza, kind of looks like pizza and tastes like pizza. What a great comfort food!
Pepperoni Pizza Casserole From Sparks from the Fire
1 1/2 lbs ground beef or bulk sausage
1 medium onion, chopped
1/2 green pepper, chopped
1 1/2 tsp salt
1/4 tsp pepper
1/2 lb mozzarella cheese, shredded
1/4 lb pepperoni, sliced
8 oz. mushrooms and juice
4-6 oz noodles, cooked
10 1/4 oz can pizza sauce
1 can tomato soup
1/2 can of water
Heat oven to 375 degrees. Brown meat; drain. Add onion, salt, pepper and mushrooms. Simmer 3 min. Combine pizza sauce, tomato soup, water and green pepper in separate bowl. Put 1/2 the noodles on the bottom of a greased 2 qt casserole dish. Top with 1/2 the sauce mixture, then 1/2 the meat mixture and half the cheese. Put a layer of pepperoni on top of cheese; repeat layers. Bake for 45 minutes.
Pepperoni Pizza Casserole From Sparks from the Fire
1 1/2 lbs ground beef or bulk sausage
1 medium onion, chopped
1/2 green pepper, chopped
1 1/2 tsp salt
1/4 tsp pepper
1/2 lb mozzarella cheese, shredded
1/4 lb pepperoni, sliced
8 oz. mushrooms and juice
4-6 oz noodles, cooked
10 1/4 oz can pizza sauce
1 can tomato soup
1/2 can of water
Heat oven to 375 degrees. Brown meat; drain. Add onion, salt, pepper and mushrooms. Simmer 3 min. Combine pizza sauce, tomato soup, water and green pepper in separate bowl. Put 1/2 the noodles on the bottom of a greased 2 qt casserole dish. Top with 1/2 the sauce mixture, then 1/2 the meat mixture and half the cheese. Put a layer of pepperoni on top of cheese; repeat layers. Bake for 45 minutes.
Wednesday, March 10, 2010
Sausage Quiche
Well, it certainly has been a while since I've been here. My husband was out of the country for a few months so I didn't do as much cooking or baking when he was gone. I also found out I was pregnant while he was gone and I had about 2 months of morning sickness, all day long which really decreased my appetite and desire to cook. Thankfully we are into the second trimester already and I have more energy and much less nausea to contend with so I've started making dinner again. We're very excited for our new addition to arrive in August which I'm sure will bring another couple weeks (months?) of me MIA on here, but for the next few months the cooking will continue!
I made this quiche tonight for dinner and we really enjoyed it. My husband looks forward to finishing it up for breakfast tomorrow.
Sausage Quiche Adapted from Cooking for a Cure
3 eggs
1/4 cup butter, melted
dash pepper
1 pound bulk sausage or 8 strips bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1 1/2 cup milk
1/2 cup baking mix
In a blender, mix together eggs, milk and butter. Add the biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9" pie plate. Top with sausage or bacon and cheese. Bake at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
I made this quiche tonight for dinner and we really enjoyed it. My husband looks forward to finishing it up for breakfast tomorrow.
Sausage Quiche Adapted from Cooking for a Cure
3 eggs
1/4 cup butter, melted
dash pepper
1 pound bulk sausage or 8 strips bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1 1/2 cup milk
1/2 cup baking mix
In a blender, mix together eggs, milk and butter. Add the biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9" pie plate. Top with sausage or bacon and cheese. Bake at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Thursday, November 19, 2009
Pumpkin Sausage Pasta
I survived the 60 mile walk without any injury and barely any soreness in the days after. Yeah! It was an amazing experience and I look forward to doing it again in the future. For now, I'm back home and trying to get settled back in. We've had a busy week with our car in the shop but I've still managed to make some yummy and not too time consuming meals for dinner. This one would have been pretty quick to make if I used regular canned pumpkin, but off course I usually like to do most from scratch and roasted the pumpkin while cooking the sausage and boiling the pasta. Here's to multitasking! This recipe sounds kind of odd, but it was really good. The hubby even really enjoyed it!
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Tuesday, November 10, 2009
Bounty Rice
I've been kind of busy around here and am leaving tomorrow night for a 3 day walk in Phoenix, AZ for breast cancer. It's been hectic here, but I've still been doing some cooking and baking. I made this dish for dinner last night to use up some cabbage that I had bought at the farmers market a few weeks ago. Cabbage keeps really well, but I figured it would be best to use it up in a few weeks versus a few months. My husband doesn't really care for cabbage either so I thought I could kind of hide it in this rice casserole. It did turn out really tasty and Ryan did eat the cabbage too!
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Tuesday, August 18, 2009
Cheesy Broccoli Rice Bake
I had some broccoli from the farmer's market to use up (it was getting a little sad looking) so I found this yummy casserole recipe. It was pretty easy to through together and didn't have to cook really long. It turned out really good, especially with the added sausage to make it more of a main dish. Use light and low-fat ingredients for a lighter dish.
Cheesy Broccoli Rice Bake From Taste Of Home
1 can (10 oz) cream of broccoli soup, undiluted
1 can (10 oz) cream of chicken soup, undiluted
2 cups skim milk
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cups uncooked instant rice
2 cups chopped fresh broccoli
1 small onion, chopped
1 tsp paprika, divided
1/2 tsp pepper
1 lb bulk sausage, browned (optional)
In a large bowl, combine soups, milk and sour cream. Stir in cheeses, rice, broccoli, onion, 3/4 tsp paprika and pepper. Stir in cooked sausage if using. Transfer to a 9 x 13" baking dish coated with cooking spray. Sprinkle with remaining paprika. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until rice and broccoli are tender.
Cheesy Broccoli Rice Bake From Taste Of Home
1 can (10 oz) cream of broccoli soup, undiluted
1 can (10 oz) cream of chicken soup, undiluted
2 cups skim milk
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cups uncooked instant rice
2 cups chopped fresh broccoli
1 small onion, chopped
1 tsp paprika, divided
1/2 tsp pepper
1 lb bulk sausage, browned (optional)
In a large bowl, combine soups, milk and sour cream. Stir in cheeses, rice, broccoli, onion, 3/4 tsp paprika and pepper. Stir in cooked sausage if using. Transfer to a 9 x 13" baking dish coated with cooking spray. Sprinkle with remaining paprika. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until rice and broccoli are tender.
Wednesday, June 10, 2009
Fancy Cheesy Mac with Chorizo
My sister was visiting the last few days and I made this recipe one night for dinner. I've never eaten much chorizo, but knowing it's a spicy mexican sausage, I knew I'd love it. It was so yummy with the cheesy macaroni dish. The original name of the recipe is Fancy Manchego Mac with Chorizo but I did not have Manchego cheese. Use it if you got it, otherwise cheddar worked great.
Fancy Cheesy Mac with Chorizo From Rachael Ray
salt and pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
1/2 pound raw chorizo sausage, casing discarded, chopped
3 T butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 T flour
1/3 cup dry sherry
1 cup chicken broth
1 cup milk
2 cups shredded manchego or cheddar cheese
2 cups frozen peas, thawed
1/4 cup chopped jarred pimiento peppers (omitted)
1/2 cup coarsely chopped flat-leaf parsley (omitted)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate. In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos. Drain the pasta, toss with the sauce and top with the chorizo and parsley. Delish!
Fancy Cheesy Mac with Chorizo From Rachael Ray
salt and pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
1/2 pound raw chorizo sausage, casing discarded, chopped
3 T butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 T flour
1/3 cup dry sherry
1 cup chicken broth
1 cup milk
2 cups shredded manchego or cheddar cheese
2 cups frozen peas, thawed
1/4 cup chopped jarred pimiento peppers (omitted)
1/2 cup coarsely chopped flat-leaf parsley (omitted)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate. In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos. Drain the pasta, toss with the sauce and top with the chorizo and parsley. Delish!
Wednesday, February 25, 2009
Sausage Macaroni Casserole
This is another recipe from my grandma's collection. It had a great combination of sausage and cheese sauce mixed with the noodles. Yum! Definitely a great recipe on a cool day.
Sausage Macaroni Casserole
1 pound bulk pork sausage
1/2 cup onion, chopped
1/2 cup green pepper strips
3 T flour
2 cups milk
2 cups shredded cheddar cheese, divided
8 oz elbow macaroni, cooked
Brown sausage in skillet, remove. Drain on paper towel. Saute onion and green pepper in 2 T remaining drippings. Stir in flour. Slowly add milk. Cook over medium heat until thick. Stir in 1 1/2 cups cheese. Combine macaroni, sausage and sauce. Turn into greased 2 qt casserole; top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly.
Sausage Macaroni Casserole
1 pound bulk pork sausage
1/2 cup onion, chopped
1/2 cup green pepper strips
3 T flour
2 cups milk
2 cups shredded cheddar cheese, divided
8 oz elbow macaroni, cooked
Brown sausage in skillet, remove. Drain on paper towel. Saute onion and green pepper in 2 T remaining drippings. Stir in flour. Slowly add milk. Cook over medium heat until thick. Stir in 1 1/2 cups cheese. Combine macaroni, sausage and sauce. Turn into greased 2 qt casserole; top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly.
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