Best Italian Sausage With Creamy Garlic Sauce Recipes

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GARLIC CREAM SAUCE OVER CHICKEN BREASTS



Garlic Cream Sauce over Chicken Breasts image

An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.

Provided by Carolyn Sheppard

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3 cloves garlic, chopped
1 tablespoon all-purpose flour
1 cup heavy whipping cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 ounces cream cheese, softened

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chicken breasts with oregano, basil, salt, and black pepper.
  • Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
  • Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g

ITALIAN SAUSAGE WITH CREAMY GARLIC SAUCE



Italian Sausage With Creamy Garlic Sauce image

Make and share this Italian Sausage With Creamy Garlic Sauce recipe from Food.com.

Provided by Chef susan from San

Categories     One Dish Meal

Time 30m

Yield 3 cups, 2-4 serving(s)

Number Of Ingredients 9

4 sweet Italian sausage
4 tablespoons butter
4 minced garlic cloves
2 tablespoons vermouth
1/2 teaspoon salt (to taste)
1/2 cup heavy cream
1/4 cup fresh parsley
1/4 cup parmesan cheese
cayenne pepper

Steps:

  • Melt butter, remove sausage from casings leave in chunks
  • brown well then add garlic and vermount cook until sausage is no longer pink.
  • add cream simmer 5 minutes salt and pepper to taste, cayenne if using.
  • add cheese until melted, sprinkle with parsley, serve over pasta of choice.

PENNE IN CREAM SAUCE WITH SAUSAGE



Penne in Cream Sauce with Sausage image

Make and share this Penne in Cream Sauce with Sausage recipe from Food.com.

Provided by AngelicFantasia

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 lb sweet Italian sausage link, casings removed
2/3 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes in tomato puree
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 lb penne
1 cup freshly grated parmesan cheese

Steps:

  • Melt butter with oil in heavy large skillet over medium-high heat.
  • Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
  • Drain any excess dripping from skillet.
  • Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
  • Add tomatoes with juices and simmer 3 minutes.
  • Add cream and simmer until sauce thickens slightly, about 5 minutes.
  • Stir in 4 tablespoons parsley.
  • Season to taste with salt and pepper.
  • Remove from heat.
  • Cook pasta in large pot of boiling, salted water until firm to bite.
  • Drain; transfer to large bowl.
  • Bring sauce to simmer.
  • Pour sauce over pasta.
  • Add 3/4 cup cheese and toss to coat.
  • Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.

CREAMY ITALIAN SAUSAGE PASTA



Creamy Italian Sausage Pasta image

My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked spiral pasta
3/4 pound bulk Italian sausage
4-1/2 teaspoons olive oil
1-1/2 teaspoons butter
3/4 cup chopped sweet red pepper
1/2 cup chopped onion
1/2 cup white wine or chicken broth
2 cups heavy whipping cream
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Steps:

  • Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.

Nutrition Facts :

GARLIC SAUSAGE AND PASTA IN A BECHAMEL SAUCE



Garlic Sausage and Pasta in a Bechamel Sauce image

This is a classic Italian dish made easy and filling with the addition of precooked sausage. Fresh nutmeg makes a big difference in the recipe. If you get the chance, try it with fresh!

Provided by Manda

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 9

½ cup butter
1 cup all-purpose flour
salt to taste
white pepper to taste
4 cups milk
1 (16 ounce) package corkscrew-shaped pasta (fusilli)
2 egg yolks
¼ teaspoon ground nutmeg
1 (12 ounce) package garlic chicken sausage (such as al fresco® All Natural Roasted Garlic Chicken Sausage), sliced

Steps:

  • Melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. Season with salt and white pepper. Pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and transfer to a serving bowl.
  • Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
  • Cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. Stir sausage into pasta; season with salt and white pepper.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 60.2 g, Cholesterol 126.5 mg, Fat 20 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 10.5 g, Sodium 377.1 mg, Sugar 7.7 g

ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE



Italian Sausage and Vegetables with Gorgonzola Cream Sauce image

Inspired by Mean-Chef's gorgonzola sauce recipe (only easier) and a dish I had at a great little Italian restaurant in Albany, NY.

Provided by Chuck_Roast

Categories     Penne

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup butter
8 tablespoons flour
4 cups milk (skim is ok)
1 pint cream (light Cream or half and half is ok)
8 ounces gorgonzola, crumbled
1/2 cup parmesan cheese, grated
6 cloves garlic, minced
salt & fresh ground pepper
6 cloves garlic, sliced
2 medium sweet onions, coarsely chopped
3 medium bell peppers, julienned (green, red, and yellow or any combination you prefer)
1 1/2-2 lbs Italian sausages, cooked and cut in 1 inch pieces on the bias.
1 lb asparagus, cooked al dente (optional)
1 lb portabella mushroom, sliced and pre-sauteed (optional)
1 1/2 lbs penne pasta, cooked per direction on package (Mini-penne's are a good choice)
extra virgin olive oil
1 teaspoon italian seasoning (or substitute basil and oregano)
salt and pepper

Steps:

  • In a large sauce pan melt butter over medium heat.
  • Add minced garlic to sauce pan cook for a few minutes but do not brown.
  • Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
  • Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
  • Once sauce is thickened remove from heat and set aside (well get back to the this later).
  • In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
  • Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
  • Add cooked Sausage and warm through.
  • Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
  • Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
  • Check cream sauce for salt add if necessary.
  • In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.

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