Best Fast Sausage Pasta Recipes
FAST SAUSAGE PASTA
My kids loved it so much I try to serve it at least two times a month. Really easy and fast! Try it with your favorite kind of cheese and pasta.
Provided by FEELINGFROGGIE
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 30m
Yield 7
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or to taste; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown; drain well.
- In a large bowl, mix together cooked sausage, spaghetti, tomatoes, olives and shredded cheese. Serve.
Nutrition Facts : Calories 697 calories, Carbohydrate 52 g, Cholesterol 104.9 mg, Fat 38.9 g, Fiber 3.1 g, Protein 33.7 g, SaturatedFat 19 g, Sodium 1199.6 mg, Sugar 2.9 g
FAST & EASY PASTA & SAUSAGE
Saw this online and tweaked it to suit my own likes and dislikes and came up with this great recipe. Photo source: http://www.tasteofhome.com
Provided by Ellen Bales @Starwriter
Categories Pasta
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, saute sausage, onion, celery, garlic, salt and pepper, until sausage is browned; drain fat.
- Add the vinegar and cook over medium high heat until liquid is absorbed.
- Add tomatoes and water and bring to a boil. Reduce heat to medium and add pasta. Cover and simmer about 12 minutes, until pasta is tender, stirring occasionally. Top with the fresh basil and serve.
PASTA WITH FAST SAUSAGE RAGU
True ragu is a magnificent pasta sauce, a slow-simmered blend of meat, tomatoes, and milk. The real thing takes hours, for the meat must become tender and contribute its silkiness to the sauce, the tomatoes must dissolve, and the milk must pull the whole thing together. But a reasonable approximation of ragu can be produced using ground beef or pork or, even better, prepared Italian sausage.
Yield makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put the oil in a 10-inch skillet and turn the heat to medium; a minute later, add the onion. Cook, stirring occasionally, until it softens, about 5 minutes. Add the sausage in bits and turn the heat to medium-high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.
- Add the milk and tomato paste, along with some salt and pepper; stir to blend and simmer for about 5 minutes, or until thick but not dry. Keep it warm if necessary and, if it becomes too thick, add a little more milk, water, or chicken stock.
- Meanwhile, cook the pasta until tender but not mushy. Drain it and toss with the sauce and about half the Parmigiano-Reggiano. Taste and adjust the seasoning, and serve, passing the remaining Parmigiano-Reggiano
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