Rigatoni with Sausage and Tomato Cream Sauce

Jennifer S.

Use water, or chicken broth or apple juice in the place of the white wine.

1 tablespoon olive oil
1 1/2 pounds mild or hot Italian sausages, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 pound rigatoni
Grated parmesan cheese, for serving

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage, tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.

Pasta Fagioli

Jennifer S.

1 lb sweet or hot Italian sausage, with casing removed
1 large onion, diced
3 cloves garlic, minced
1 can (14.5-oz) Italian flavored stewed tomatoes
2 cans (14.5-oz each) chicken broth
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 cans Cannellini beans (white kidney beans)drained and rinsed
1 TBS tomato paste
2 cups small pasta shells OR another small pasta shape you like
1 bunch fresh kale, washed, tough stems discarded, cut into 1" pieces OR 1 small box frozen spinach, thawed and drained
grated Parmesan cheese

Brown sausage, breaking into smaller pieces, with onion and garlic. Drain and add to crock pot.
Add everything except pasta, kale and cheese to crock pot. Stir well. Cook on low for 5-6 hrs OR high for 2-3 hours.
During last 30 minutes of cook time add pasta and kale, stir well. Let simmer until pasta is tender (20-30 min) and kale is wilted.
Served with Parmesan cheese sprinkled on soup.

Sausage & Four Cheese Rigatoni

Jennifer S.

1 lb. rigatoni pasta
1 lb. Italian sausage, casing removed
1/4 cup panchetta, thinly sliced (or bacon)
1 onion, chopped
1 carrot, chopped
1/4 lb. fresh sliced mushrooms
3 tbsp. fresh chopped basil
3 tbsp. fresh chopped parsley
1 (16-oz.) container ricotta cheese
1/2 cup heavy cream
1 cup chicken broth
1 cup grated provolone cheese
3/4 cup crumbled feta cheese
1 (28-oz.) can Italian plum tomatoes, drained and chopped
1 1/2 cups of freshly grated Parmesan
Salt and pepper to taste

Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. Cook panchetta (or bacon) in large skillet over medium heat until crisp. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 2 tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender. Season with salt and pepper; set aside. Preheat oven to 400 degrees. Grease a 13 x 9 x 2-inch baking pan; set aside. Place ricotta in a large mixing bowl and gradually stir in cream and then broth. Add the partially cooked rigatoni, panchetta, sausage, onion mixture, provolone, feta, tomatoes, and 1 cup Parmesan. Season with salt and pepper and mix well. Turn out into prepared baking pan. Sprinkle with remaining Parmesan. Cover pan tightly with aluminum foil and bake for 35 minutes. Remove foil cover and bake an additional 20 minutes, or until golden brown.

Slow Cooker Meaty Italian Spaghetti Sauce

Jennifer S.

2 lb bulk Italian pork sausage or ground beef (or combo of both)
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (more or less depending on your taste)

1. Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. Spoon sausage mixture into cooker. Stir in remaining ingredients.
3. Cover; cook on Low heat setting 8 to 9 hours.
4. Serve over favorite cooked pasta topped with Parmesan cheese.

Slow Cooker Lasagna

Jennifer S.

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Penne with Cheesy Tomato-Sausage Sauce

Jennifer S.

8 oz. (2 2/3 cups) uncooked penne (tube-shaped pasta)
1/2 lb. bulk Italian pork sausage
1 (15-oz.) can your favorite tomato pasta sauce
1/4 cup shredded fresh basil
2 oz. mozzarella cheese, diced (1/2 cup)
1 oz. (1/4 cup) shredded fresh Parmesan cheese

1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, brown sausage in large saucepan. Drain; return to saucepan. Add pasta sauce; bring to a boil. Reduce heat to medium-low. Stir in basil and mozzarella cheese. Cook 1 to 2 minutes or until cheese is slightly melted.
3. To serve, spoon sauce mixture over cooked pasta. Sprinkle with Parmesan cheese.

Italian Sausage Tortellini Soup

Jennifer S.

1 lb Hot Italian Sausage w/casing removed
1 lb Mild Italian Sausage w/casing removed
1 lb Cheese Tortellini (from refrigerated or frozen section)
2 Medium Onions chopped
2 Cloves minced garlic
4 Carrots diced
2 Peppers diced (green, yellow or red)
12 cups chicken broth
2 - 28 oz cans crushed tomatoes in tomato puree
2 tsp dried basil
1 tsp dried oregano crumbled
1 cup cooked small pasta shells

Brown and drain sausage. Add onion and garlic and cook until soft but not brown. Add all remaining ingredients except the pastas. Cook until veggies are done, add pastas and cook until tortellini are done. Ladle into bowls and sprinkle with cheese if desired.

This soup is much better the next day.

This recipe 1/2’s well and freezes well.

Spaghetti with Meatballs & Italian Sausage

Aunt Dorcus P. got this recipe when she lived in Italy

Sauce
In a large pan, heat 2 Tablespoons olive oil and brown 1 chopped onion, 3 cloves garlic and 2 sweet Italian sausages, in casings.
Cut cooked sausages into 2 inch pieces.
Add 1/2 lb mushrooms & saute also.
Add 1 qt. canned tomatoes with juice, 2 small cans tomato paste, 2 small cans tomato sauce, 2 cans of water from the empty paste cans (Total 2 cans water) and 2 bay leaves.
Let simmer while making meatballs.

Meatballs
In a separate frying pan add oil to half way. Medium heat. You can also place the formed meatballs on a greased baking sheet and bake at 350 degrees for 20 minutes
In large mixing bowl add 1 egg, 2 lbs hamburger, 1 T each dry parsley, dry basil, dry oregano, and
1/4 C Parmesan cheese, 2 t salt, 1/2 t pepper, 3/4 c breadcrumbs, 1/2-3/4 c water.
Form into golf ball size brown on outsides remove with with slotted spoon & add to sauce to finish cooking.
Simmer 45 min. til all meats are cooked.

Serve over hot cooked pasta.

Pizza Baked Spaghetti

Jolene P.

1 1/2 lbs spaghetti noodles
1 lb sausage (spicy is good in this)
1 1/2 to 2 cans Hunts Spaghetti sauce in favorite flavor
1 cup sugar
2 cups shredded mozzarella cheese
pepperoni

*In a large pot bring water to a boil and add the pasta. Cook until done stirring occasionally. Drain.
*While pasta is cooking, brown sausage in a frying pan until done and drain the grease off.
*Pour the sauce into a large bowl and add sugar. Stir well.
*Add the pasta and the sausage to the sauce and stir well.
*Pour all into a greased 9x13 pan
*Spread cheese over top and place desired amount of pepperoni over cheese (we like it when the pepperoni's are everywhere)
*Bake at 425 degrees until cheese is bubbly and pepperoni's are crisp...usually about 20 minutes or so.

*Freezes well and kids love it. This recipe also doubles well...just put it in a roasting pan instead of a 9x13 and you can feed a lot of people at a party.