- Sausage pasta
You can make this hearty tomato and sausage pasta dish as spicy as you like by using more or less red chilli flakes.
9 people made this
- 2 tablespoons extra virgin olive oil, as needed
- 1 onion, chopped
- 500g pork sausage (such as Italian luganeghe), chopped
- 600g passata
- 1/2 glass of dry white wine
- 500g mushrooms, thinly sliced
- 1 pinch salt
- 1 pinch dried red chilli flakes
- 450g penne pasta
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Heat oil in large saucepan over medium heat. Add onion and cook until it has softened, about 5 minutes. Stir in sausage; cook for a few minutes until browned. Add mushrooms and wine; bring to a simmer. Add the passata sauce and cook until the sauce is reduced. Season with salt and as much red chilli pepper that you'd like.
- Cook pasta according to packet directions; drain and add to the sauce. Stir well and serve.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
I think the "ready in" time is off on this recipe. It is very easy and ready in a snap. Tasty too.-17 Sep 2012
- 1 (12 ounce) package rotini pasta
- 1 pound bulk Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell peppers, chopped
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 cup mushrooms, sliced
- salt and pepper to taste
- 1 (14.4 ounce) can diced tomatoes
- 1 cup tomato sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes drain.
Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano cook until heated through, about 5 minutes.
Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.
Sausage and Mushroom One-Pot Pasta
This quick and easy one-pot pasta delivers delicious flavors that the whole family will enjoy.
Recipe tags: garlic base, moderate difficulty, main, pork, stovetop
|2 tbsp||olive oil|
|1 lb||Italian sausage, removed from casing and crumbled|
|½ lb||sliced mushrooms|
|3||cloves garlic, sliced|
|1 tbsp||finely chopped fresh rosemary|
|1 can (14 oz)||crushed tomatoes|
|2 tbsp||Better Than Bouillon ® Roasted Garlic Base|
Heat oil in large saucepan set over medium-high heat. Add sausage cook for 3 to 5 minutes or until starting to brown. Stir in mushrooms, onion, garlic and rosemary cook for 5 to 8 minutes or until mushrooms start to soften.
Add pasta, 1 cup of water, tomatoes and Roasted Garlic Base. Cover and bring to boil, stirring occasionally. Cook for 8 to 10 minutes or until pasta is tender but firm and most of the water has evaporated.
Stir in half of the Parmesan, parsley and red pepper flakes. Serve with remaining Parmesan.
Why I Love Field Roast Sausages
The star of this recipe is of course the Field Roast plant-based Italian sausage!! Have you tried it, or any other Field Roast sausage??
I know what you may be thinking…”but you’re not always a huge fan of grain-meat products due to the texture and taste…?” Well you’re completely right, which is why you know these sausages by Field Roast must be amazing for me to stand behind them and plan to make them a fridge staple in our house this summer!
Ingredients. The sausages are made with whole foods and contain no soy. They use fresh cut vegetables (such as eggplant, fennel, potato, etc.), dried fruits, and unique spice blends.
When you can look at the ingredients in a product, can easily count them, and know exactly what each one is, you know it’s going to be awesome! For me, that’s HUGE selling point when I’m deciding which products I’m going to stock in my fridge
Texture. Texture is key for me when it comes to grain meat products. It’s very easy to work these sausages into any of your dishes and cook them in a variety of different ways:
- Crumble and sauté them on a pan stove-top till they brown up
- Slice them and roast or broil in the oven
- Grill in an open-fire for a BBQ
Flavor. Field Roast has three main flavors of plant-based sausages:
Each one is completely unique in taste. I love adding their Mexican Chipotle Sausage into breakfast scrambles, potato hashes, or even as a filling in tacos. They also have Frankfurters & an Apple Maple Breakfast Sausage if you want to keep it simple or are looking for another breakfast alternative.
Versatile. There’s really no wrong way to use and cook these sausages. They pair up well with a variety of different cuisines and dishes.
Here are some ideas on how you can use Field Roast sausages:
- Throw them into pasta dishes
- Make some tacos
- Slice and add them into soups
- Use them as a pizza topping
- Crumble and make stuffed peppers or mushrooms
- Mix them into any veggie sauté
- Grill them up, serve in hot dog buns + add all the fixings
- 1 tablespoon olive oil
- 1 cup chopped onion
- 6 garlic cloves, finely chopped
- 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
- 1 1/2 cups unsalted chicken stock (such as Swanson)
- 1/2 teaspoon dried oregano
- 8 ounces whole-grain spaghetti or linguine (such as Barilla)
- 1/2 teaspoon salt
- 10 ounce fresh spinach
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- Calories 333
- Fat 7.1g
- Satfat 2g
- Monofat 3.2g
- Polyfat 1.1g
- Protein 15g
- Carbohydrate 55g
- Fiber 9g
- Cholesterol 5mg
- Iron 5mg
- Sodium 538mg
- Calcium 197mg
Skinny on Sausage, Cherry Tomato and Spinach Pasta
According to my calculations, each generous 1-1/2 cup serving has 375 calories and:
11 *SmartPoints (Green plan)
11 *SmartPoints (Blue plan)
11 *SmartPoints (Purple plan)
10 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
If you’ve made this Pasta with Chicken Sausage, Cherry Tomatoes and Spinach, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Like so many people, I absolutely love eating out! But with the wedding quickly approaching (3 months!), we’ve decided to challenge ourselves to only dining out once or twice a month. It’s a fun challenge, and an easy way to save some cash! So get ready to see A LOT more savory recipe around here! Especially pasta recipes, which are kind of our weakness!
Speaking of pasta, allow me to introduce you to today’s brand new recipe: rigatoni with sausage, tomatoes, and zucchini! It’s total comfort food and the perfect pasta dish for those nights you want something restaurant quality without leaving the house! I’ve been enjoying the leftovers for lunch this week and I’m going to be so bummed when I finally run out! The base is a fresh tomato sauce that’s loaded with sausage and zucchini. But it’s not a marinara sauce! Instead it’s made from 2 pints of juicy grape tomatoes, white wine (or chicken broth) and a little tomato paste. It’s a little lighter than the typical red sauce – and WAY lighter than my hearty baked rigatoni with beef! – making it perfect for Summer! Also perfect for dipping a piece of garlic bread or a few garlic knots. NOM.
Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.
Meanwhile, cook the pasta according to package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.
Tomato Basil Pasta Cream Sauce with Kielbasa Sausage & Mushrooms
Seriously! Fresh from the garden basil, creamy tomato sauce and butter sauteed mushrooms and kielbasa … mmm!
- 4 Tablespoons Butter
- ½ whole Onion, finely chopped
- 16 ounces, weight Sliced Mushrooms
- 5 cloves Garlic, Pressed
- 14 ounces, weight Kielbasa Sausage, Thinly Sliced
- 1 cup Green Onions, Optional
- 2 teaspoons Salt
- Cracked Pepper To Taste
- 1 Tablespoon Italian Seasoning
- 24 ounces, weight Classico Spicy Tomato Basil Spaghetti Sauce (no Worries, Not Spicy!)
- 2 cans (15 Oz. Size) Tomato Sauce
- 12 whole Fresh Basil Leaves
- 1 sprig Rosemary, Snipped
- ½ cups Cold Water
- 4 Tablespoons Cornstarch
- 1 pound Whole Wheat Linguini Pasta Noodles
- 1 pint Heavy Cream
In a large pot, melt butter. Add white onion, mushrooms and pressed garlic. Add in the sliced sausage and cook until browned. Stir in green onions, if using (I have excess in my garden right now, so I put green onions in everything!). Stir in salt, seasonings and sauces. Slice basil in thin strips and stir in with the rosemary. Cook over medium heat, stirring occasionally.
Blend cold water and corn starch, then slowly stir into tomato sauce. Continue to stir as it heats and thickens (about 20 minutes).
Cook pasta, rinse and drain while you wait.
Whisk the heavy cream into the sauce and turn burner to medium-low heat. Simmer for 10 minutes.
Ladle sauce over noodles when ready to serve. Dig in. This is truly a delicious meal, worthy of company even!
PASTA WITH SPICY ITALIAN SAUSAGE AND MUSHROOMS
Cooking for Two
by Shady Oak Press
Spicy crumbled sausage teams with fresh vegetables to produce a harmonious ragu. This meat sauce will be just as tasty if made ahead and saved for a busy weeknight. You can gently reheat it as the pasta cooks.
• 4 oz. spicy bulk Italian sausage
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 small fennel bulb, fronds removed and discarded, bulb finely chopped
• 1 (8-oz.) pkg. sliced mushrooms
• 1/2 cup grape or cherry tomatoes, halved
• 1/2 cup reduced-sodium vegetable broth or water
• 1/4 teaspoon salt
• 4 oz. [about 2 1/2 cups] shaped pasta, such as conchiglie (pasta shells] or orecchiette (little ears]
• 2 tablespoons grated Parmesan cheese
Heat large nonstick skillet over medium heat until hot. Crumble sausage into skillet cook and stir 3 minutes or until browned. Place on paper-towel-lined plate. To same skillet, add onion, carrot and fennel. Cook 5 minutes or until softened, stirring occasionally. Add mushrooms cook 5 minutes or until vegetables are tender. Stir in sausage, tomatoes, broth and salt. Bring to a boil. Cover pan reduce heat to low. Cook 10 minutes. (Sauce may be made to this point up to 2 days ahead. Cover and refrigerate.)
Meanwhile, cook pasta in large pot of boiling salted water according to package directions. Drain, reserving 2 tablespoons of the cooking water.
In large bowl, toss pasta with sauce and reserved cooking water. Serve sprinkled with cheese.
Wine: Chianti offers stylish ripe fruit and spice.
PER SERVING: 485 calories, 14.5 g total fat (5 g saturated fat), 24 g protein, 67 g carbohydrate, 35 mg cholesterol, 1155 mg sodium, 9 g fiber