Tag Archives: Italian Sausage

Sweet Potato and Sausage Hash


Sweet potatoes, bell pepper and sausage combine in this delicious hash for a filling dinner.


2 lbs Sweet Potatoes, peeled and cut in 1/2 in sized pieces
1 lb Pork Sausage, casings removed
2 Tablespoons Canola Oil
2 Bell Peppers, chopped
2 Cloves Garlic, minced
2 teaspoons Ground Cumin
Salt & Pepper


Bring a large pot of water to a boil and add the sweet potatoes.  Boil until almost tender, about 4 minutes.  Drain.

Heat a large non-stick skillet over medium/high heat.  Once hot, add sausage and cook until browned.  Reserve on a paper towel lined plate.

Heat the oil in the same skillet over medium/high heat.  Add bell peppers and garlic and cook until softened, about 5 minutes.  Return sausage to the skillet along with cumin and potatoes.  Cook for about 5 minutes longer to heat through.  Season with salt and pepper to taste.


Serves: 4


-Recipe from RachaelRayMag.com-

Spaghetti Squash with Sausage

Spaghetti Squash with Sausage is super delicious!  This is my new favorite way to eat spaghetti squash.  When I made this, I cooked the squash differently than described below.  I cut it in half before roasting, but it was a huge mistake because I chipped my ceramic knife by doing so.  I do not suggest using a ceramic knife to cut spaghetti squash.  Go down to your local hardware store and buy a nice saw for squash cutting if you plan to cut them open before roasting.  I think I will just stick with roasting them whole from now on to make this yummy Spaghetti Squash with Sausage dinner.

1 Spaghetti Squash
1 Tablespoon Olive Oil
1 Onion, thinly sliced
4 Garlic Cloves, minced
2 Uncooked Italian Sausages, casings removed
1 Cup Parmesan Cheese, grated
1 Tablespoon Italian Seasoning
Salt & Pepper, to taste


Preheat oven to 375°F.

Poke several holes in the squash with a fork.  Place on a baking sheet and bake until tender, about 1 hour.

After the squash has been in the oven about 30 minutes, heat olive oil in a large skillet over medium/high heat.  Add the onion and cook until softened and browned.  Add the garlic and cook for about 30 seconds.  Add sausage, breaking it up with a wooden spoon.  Cook until the sausage is browned.  Sprinkle in the Italian seasoning.

When the squash is tender, cut in half lengthwise.  Scoop out and discard the seeds.  Shred the squash with a fork and add to the skillet.  Season to taste with salt and pepper.

Remove from heat and stir in the Parmesan cheese.


Serves: 4

Sausage and Spinach Pasta Bake


Sausage, spinach, cheese and pasta all come together in this fantastic Sausage and Spinach Pasta Bake.  This dish reminds me of lasagna, as it has many of the same ingredients.  It was certainly better tasting than lasagna and so much easier to make.  No layering here!  Throw out your lasagna recipes and give Sausage and Spinach Pasta Bake a chance.


1 teaspoons Olive Oil
2 Garlic Cloves, minced
28 oz Can Crushed Tomatoes
2 Tablespoons Italian Seasoning
Salt & Pepper

16 oz Penne Pasta
3 Uncooked Sweet Italian Sausages
2 Garlic Cloves, minced
10 oz Frozen Spinach, thaw and squeeze out liquid
16 oz Ricotta Cheese
8 oz Mozzarella Cheese, shredded


Preheat oven to 350°F.

Prepare the sauce by heating the olive oil in a medium sized sauce pan over medium/high heat.  Add the garlic and saute for 1-2 minutes.  Add the tomatoes, Italian seasonings, salt and pepper.  Bring to a bubble, reduce heat and simmer for 15-20 minutes.

Cook the pasta to al dente.

While the pasta is cooking, brown the sausage in a large skillet over medium/high heat.  Reserve on a plate.  Pour off all but 1 Tablespoon fat from the pan.  Add the garlic and cook for 1 minute.  Add the spinach and cook for 1 minute.  Return the sausage to the skillet, pour in the sauce and ricotta, stir to combine.  Fold in the pasta.

Pour into a casserole dish and top with mozzarella cheese.  Bake until brown and bubbly, about 20 minutes.


Yield: 6 Servings

-Recipe inspired by SkinnyTaste.com-


Sausage and Broccoli Risotto


This Sausage and Broccoli Risotto is a rich and creamy meal.  The sweet Italian sausage gives this dish a fantastic flavor.  You could even use a spicy sausage to give the Sausage and Broccoli Risotto a kick!  The broccoli is stir-fried quickly, so it retains some crunch when the risotto is finished.  This Sausage and Broccoli Risotto is seriously delicious.



8 Cups Chicken Broth
3 Tablespoons Unsalted Butter, divided
1 Head Broccoli, cut into small florets
3 Sweet Italian Sausages, about 1 lb
1/2 Medium Onion, finely chopped
1 Medium Carrot, finely chopped
1 Cup Brown Rice
1 Clove Garlic, minced
1 (14 oz) Can Diced Tomatoes
3/4 Cup Parmesan Cheese, grated


Bring the chicken broth to a bubble in a sauce pan over high heat.  Reduce heat to low to keep warm.

Heat 1 Tablespoon butter in a large pot over high heat.  Add the broccoli and cook, stirring frequently until tender, 3-4 minutes.  Reserve on a plate.

Remove the casings from the sausages.  Add the sausage, onion and carrot to the pot.  Cook until the sausage is browned, about 5 minutes.

Stir in the rice and garlic, cooking for 1 minute.  Pour in the diced tomatoes, bring to a bubble and simmer for a couple minutes.

Start adding the warm broth, a ladle at a time.  Stir the rice each time broth is added and let cook until almost all the broth is absorbed before adding more.  Keep adding broth until the rice is softened and creamy, about 45 minutes.

Remove from the heat and stir in the remaining 2 Tablespoons butter, Parmesan cheese and broccoli.

Yield: 4 Servings


-Recipe inspired by a recipe in Food Network Magazine-

Spicy Sausage and Butternut Pasta

12 oz Rotini or other short cut pasta
3 Tablespoons Extra-Virgin Olive Oil
3/4 lbs Butternut Squash, peeled and cut into 1/2 inch pieces
Salt & Pepper
1 Onion, diced
1 lb Hot Italian Sausage, casings removed
Shredded Mozzarella, to sprinkle on top


Bring a large pot of water to a boil.  Once boiling, add some salt and the pasta.  Cook until al dente.  Reserve 1 cup of the starchy cooking water before draining.

While the water is coming up to a boil.  Heat 2 Tablespoons olive oil in a large skillet over medium high heat.  Add the squash, season it with salt and pepper.  Cook until lightly brown and tender, about 8 minutes.  Reserve the squash on a plate.

To the same skillet, add 1 Tablespoon olive oil and the sausage.  Break up the sausage a bit and sauté until thoroughly cooked and browned.  Return the squash to the skillet.  Add the 1 cup of reserved pasta cooking water.  Simmer for a couple minutes to reduce the liquid.  Fold in the pasta.

Serve with shredded cheese on top.



-Recipe is adapted from KitchenDaily -


Serves: 4

Bacon Wrapped Sausages


Sausage wrapped in bacon…does it get better than this?  You can eat these alone or on a bun.  Yum!

Italian Sausages
Bacon (1 piece per sausage)

Preheat oven to 200°F.  Line a baking sheet with foil for easy clean up.

Wrap each sausage with a piece of bacon.  Secure the bacon with 2 toothpicks.

Bake until the sausages reach 165°F, about 30-45 minutes.  Remove toothpicks before serving.