Tag Archives: sausage

Spicy Sausage Pasta

15 Mar


This week, I was craving some sort of a zesty pasta dish with sausage. After a few searches, I ran across this recipe and knew they were the flavors I was looking for. The smoky turkey sausage with the tomatoes, green chiles, pepper jack cheese, and creamy sauce made for a delicious dinner. And the pasta of course hit the spot – I’ve never met a carb I didn’t like! It was exactly what this pregnant lady was wanting.

What’s even better is, if you have an oven safe pan, you can make the whole meal in one dish! Gotta love less dishes to do after a great simple meal. Also, the original recipe has Weight Watchers info and tips to make this a lower calorie meal. (see the link below) Enjoy!

Spicy Sausage Pasta

1 tsp extra virgin olive oil
1/2 of an onion, chopped
13 oz smoked turkey sausage, sliced
2 cloves garlic, minced
2 1/4 cups chicken broth
10 oz can Ro-Tel tomatoes & green chiles
1/2 cup half and half
1/2 tsp salt
1/2 tsp black pepper
10-12 oz uncooked bowtie pasta
4 oz pepper jack cheese, shredded
2 medium green onions, diced

Yield: 6 servings

In a large skillet or sauté pan (oven-safe if you have it), add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.

Add the broth, Ro-Tel, half and half, salt, and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.

Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheese. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t or you aren’t sure, transfer the pasta into a baking dish. (either a 7×11 or 9×13 dish would work)

Sprinkle the remaining shredded cheese over the top of the pasta. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!). Remove from oven and sprinkle the green onions on top. Serve while hot and enjoy!

Source: Slightly adapted from Emily Bites


Creamy Italian Tomato Soup

13 Jan


I’ve had a hankering for a new soup lately and found this yummy recipe that totally fit the bill. The base is a simple creamy tomato soup but then some Italian twists are thrown in. The cheese tortellini makes this soup extra hearty and filling and the sun dried tomatoes add some great color and flavor. The addition of Italian sausage really beefs the whole thing up but is optional – I used a mild sausage, but a spicy or sweet sausage would be delicious too!

Sprinkle on a little parmesan when you serve and this will keep you extra warm and full on a cold winter day!

Creamy Italian Tomato Soup

2 large cloves of garlic, minced
2 Tbsp olive oil
2 cans of condensed tomato soup (10 3/4 oz cans)
1/4 cup sun dried tomatoes, chopped
2 cups half-and-half
2 cups chicken stock
1 tsp onion powder
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb ground mild Italian sausage
9 oz package of frozen or fresh cheese tortellini
Shredded parmesan, for garnish

Yield: 4-6 servings

Heat a large stock pot over medium heat and sauté the garlic in olive oil until golden brown. Add the tomato soup, sun dried tomatoes, half and half, chicken stock, and spices. Bring to a simmer.

Meanwhile, cook the Italian sausage, drain the grease, and add the sausage to the soup.

Once simmering, add the tortellini to the soup and cook then according to the package directions. (or you can cook them separately and add them when done) When tortellini is cooked, ladle the soup into bowls and sprinkle a little parmesan on top. Enjoy!

Source: Adapted from Mrs. Schwartz Kitchen

Hearty Italian Sausage Soup

20 Aug


We get a slight cool spell here in Texas and I’m already craving soup! And by cool, I mean highs only in the 90s in August.

This soup is super filling and pretty healthy too. It’s full of Italian sausage, cannellini beans, diced tomatoes, and fresh spinach. Some garlic, onion, and Italian seasonings give it a hearty and deep flavor that’s perfect to warm you on a cold day or just to get your soup fix every once in a while. And make sure to bake a batch of these parmesan black pepper cornbread biscotti – they’re perfect for dipping! (recipe coming next)

Hearty Italian Sausage Soup

1 (16 oz) package Italian sausage
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz) container chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1 tsp dried Italian seasoning
1 (5 oz) package fresh baby spinach

Yield: About 12 cups

Cook sausage in hot oil in a large pot over medium heat for 7 to 8 minutes on each side or until browned. Remove sausage from pan, reserving any drippings in the pot. Sauté onion in hot drippings for 3 minutes or until tender. Add garlic and sauté 1 minute. Cut sausage into 1/4 inch thick slices and return to pot.

Stir chicken broth, beans, tomatoes, and Italian seasonings into the pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for at least 25 minutes.

Before serving, stir in the spinach and cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Serve while hot and include parmesan black pepper cornbread biscotti if wanted.

Source: Slightly adapted from My Recipes

Chorizo Lentil Soup

2 Jun


This soup is a perfect quick and easy dinner that packs plenty of flavor. The chorizo gives it a nice hint of spice and the beans and lentils make it hearty and filling. Toss in some fire roasted tomatoes and spinach for a bit of color and nutrients, and you have a delicious soup that can be simply eaten as it is, include some sriracha for more of a kick, or top with some cheese and cilantro for an extra Tex Mex twist. Enjoy!

Chorizo Lentil Soup

1 pound chorizo sausage
1 tsp vegetable oil
1 can (15 oz) cannellini beans, drained
1 can (15 oz) fire roasted diced tomatoes
1 cup dried lentils
2 cups chicken stock or broth
6 cups fresh chopped spinach
Salt and pepper, to taste

Yield: 6-8 servings

In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste. Serve hot and enjoy!

Source: Tasty Kitchen

Lasagna Rolls

29 Nov

These are a fun different take on your classic lasagna! This pasta dish is also very easy to make – I made some little step-by-step photo collages to give yall a better idea. I stuck with more traditional flavors but you can mix it up with a vegetarian style or whatever you like. (I made half with spinach for me and half without for hubby)

You just cook the lasagna noodles till al dente, spread your choice of filling, then roll up the noodles!

Spread a little sauce on the bottom of a baking dish, line up the rolled lasagna, top with some more sauce and mozzarella, and bake! Easy as that! 🙂

Lasagna Rolls
(makes 8 rolls) 

8 lasagna noodles
1 lb ground Italian sausage
8 oz ricotta cheese
1/2 cup grated parmesan cheese
2 eggs, lightly beaten
2 tsp oregano
1/2 tsp garlic powder
1/4 tsp onion powder
Frozen or fresh spinach, liquid squeezed out (about 5 oz – optional)
Pasta sauce (homemade or store bought)
Mozzarella cheese

Preheat oven to 350 degrees F. Cook the lasagna noodles till al dente, per the directions on the box. Strain the noodles and lay out on parchment paper. Cook the Italian sausage until done. Drain grease and set aside.

To make the cheese mixture, combine the ricotta, parmesan, eggs, oregano, garlic powder, and onion powder. Spread mixture on the lasagna noodles, dividing evenly. Next, spoon the sausage evenly onto the noodles. Add the spinach on top of the sausage (optional). Spoon a light layer of sauce onto each noodle. Tightly roll each noodle from the top towards you.

Spoon a thin layer of sauce into a 9×13 baking dish and line the lasagna rolls in the dish. Spoon more sauce on top of each roll. Bake for 15 minutes, then take out and add mozzarella cheese on top of each roll. Bake for another 15 minutes and serve while hot.

Source: Adapted from Something Shiny

Spicy Sausage, Potato, and Kale Soup

9 Nov

This recipe became “spicy” sausage, potato, and kale soup simply because I had a heavy hand on the heat! I bought spicy Italian sausage to give some extra kick, and then added a little too much sriracha sauce and red pepper. Oops! It tastes great, but if you’re a whimp when it comes to spice, I suggest toning it down! (use regular sausage, don’t add the sriracha, and lessen or cut the red pepper flakes)

Apparently this is just like the Olive Garden’s Zuppa Toscana soup, which I’ve never tried but definitely would like to taste. I wasn’t sure about the combo of ingredients ahead of time, but the flavors and creaminess of the soup really works well together. This is a perfect soup for heating you up during the current chilly weather – enjoy!

Spicy Sausage, Potato, and Kale Soup

1 lb spicy Italian sausage
1/2 bunch kale, washed and cut into small pieces
6 red potatoes, sliced thin
1/2 onion, diced
1/2 tsp red pepper flakes
1 cup low-sodium chicken broth
1 cup milk
2 cups half and half
Dash of sriracha sauce
1/2 tsp dried oregano
Splash of heavy cream (optional)
Dash of salt and pepper

Wash and cut the kale and set aside. Wash and thinly slice the potatoes. In a medium pot, boil them until tender. Drain and set aside.

Brown the italian sausage in a large pot and drain the fat. Add the red pepper flakes, oregano, sriracha sauce, broth, milk, and half and half. Simmer for 20 minutes. Taste and adjust seasonings as needed. Add the potatoes, heavy cream if desired, and the kale. Simmer for another 15 minutes and serve hot.

Source: Slightly adapted from The Pioneer Woman

Biscuits and Gravy

16 Apr
I remember when I was a kid, I’d often spend the night at my best friend’s house next door and her mom would usually make biscuits and gravy for breakfast. For whatever reason, this dish didn’t appeal to me and I’d politely pass it up. Fast forward several years, and I decided to give them a chance. Oh man – I couldn’t believe what I’d missed out on!
PS: Another fond memory of this best friend’s family – here in TX, sweet tea reigns. However, as a daughter of northerners, I was raised to drink regular unsweet tea. That’s all I knew, and as a child, I was clueless that any other type of tea existed. So when my BFF’s mom asked if I’d like a glass of tea, I happily said “yes”. But when I took a big drink, I was disgusted and wondered how she could call that tea. Another eye opening experience for me. : )
Anyways, I digress…just had to take a quick trip down memory lane. These biscuits and gravy are SO much better than the packaged variety. (no offense to the Pillsbury popping canisters) The biscuits are so fresh and flaky and the gravy is incredibly easy and delicious. It’s great for a hearty breakfast or a tasty dinner – enjoy!
Biscuits and Gravy
For the biscuits:
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
4 Tbsp butter
1 cup buttermilk, chilled
For the gravy:
2-3 Tbsp sausage grease
2 Tbsp flour
1 cup milk
For the biscuits:
Preheat oven to 450 degrees.In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first)Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

For the gravy:
Cook sausage until done. Reserve some grease for the gravy. (For one to two people, use about 2 to 3 Tbsp of grease) Over low to medium-low heat, add about 2 Tbsp of flour to the grease and whisk immediately. If needed, add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.

Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.

After 2-3 minutes, whisking constantly, pour in about a cup of milk. If the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt and pepper to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half, if desired, and pour gravy atop them

Sources: Slightly revised from The Pioneer Woman for the gravy, and Alton Brown on Food Network for the biscuits