Rachel's Recipes

Posts Tagged ‘Sausage

This is a simple, but delicious weeknight dinner.

1 Tablespoon oil
1 medium onion chopped
3 large garlic cloves, chopped
1 pound bulk sweet Italian sausage
1 cup half and half
28 oz can diced tomatoes, undrained
8 oz can tomato sauce (mine was seasoned with basil and oregano)
1 Tablespoon tomato paste
1 teaspoon dried sage
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 box penne or farfalle pasta
1/2 cup grated Parmesan cheese, plus additional for garnish

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

  • In: Main Course | Sauce
  • Comments Off on Gnocchi with Italian Sausage Alfredo Sauce

Eric told me this meal tasted like something served at a restaurant. I considered that to be quite the compliment. What makes it even better as this dish was pretty simple to make, definitely under 30 minutes.

1 package potato gnocchi
3/4 pound Italian sausage
1 small yellow onion, diced
2-3 cloves garlic, minced
14.5 oz can petite diced tomatoes
5 oz frozen, chopped spinach, defrosted and squeezed of excess water
15 oz. jar four cheese alfredo sauce (I used Classico)
1/2 cup half and half
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
Parmesan cheese, for serving

Set a pot of water on the stove to boil.

Heat a large skillet over medium heat and cook sausage, breaking it apart into small pieces until it is cooked through. Remove the sausage from the pan without discarding the drippings.

Saute the onion until slightly softened. Stir in the garlic, spinach and tomatoes and cook for a couple minutes.

Reduce heat to medium low and stir in the alfredo sauce. Mix in the half and half, the seasonings, and cooked sausage.

Simmer the sauce for about 10 minutes. Meanwhile, cook the gnocchi in the boiling water as directed on the package. Drain the gnocchi. Serve the sauce over the gnocchi and top with Parmesan cheese.

So far I haven’t met a meatball recipe that I didn’t enjoy. Since this one does not call for fresh herbs, I had everything on hand.

1 pound lean ground beef
1/2 pound bulk Italian sausage
1/3 cup bread crumbs
2-3 cloves garlic, crushed (or 1 tsp crushed garlic from the jar)
1 teaspoon salt
1 teaspoon dried basil
1 medium onion, finely chopped
1 large egg
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Line a large shallow baking pan with foil and set the oven to broil.

Combine all ingredients. Shape into meatballs using a tablespoon or a medium cookie scoop.

Broil the meatballs for about 10 minutes. Turn and broil for 10 minutes longer, until cooked through.

Extras can be frozen and reheated in your favorite sauce for 15-20 minutes.

Adapted from: Diana Rattray

This was another quick and easy weeknight meal. While the pasta water is boiling, you start the sauce. As the sauce simmers for ten minutes, the pasta cooks. No rushing around needed. Plus while the sauce is simmering and the pasta is cooking you can make a side of garlic bread. Yum!

1 pound penne pasta
2 tablespoons olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 tablespoon Italian seasoning
1/8 teaspoon crushed red pepper flake (more if you like heat)
1 pound Italian sausage
1 (28-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper
1/4 cup half and half

Set a pot of water on the stove to boil. Cook pasta according to package directions and drain.

In a large skillet, heat the olive oil. Sautee the onions and garlic for a couple minutes and add the seasonings. Once the onions are soft, add the sausage and cook just until the outsides are brown (it will cook through as the sauce simmers). Stir in the tomatoes; season with salt and pepper to taste. Let simmer for 10 minutes (at this point your pasta water should be ready and you can begin cooking your pasta).

Remove from heat and stir in the half and half. Toss the sauce with the pasta.

Adapted from: Sandra Lee

Eric started talking about his grandmother’s meatballs today and while unfortunately these are not hers, I figured it would be a good way to use up the parsley I bought earlier in the week.  We ate some for dinner (Eric put his in barbecue sauce; I used chili sauce) and froze the rest to use in spaghetti on a lazy day.

1 Tablespoon vegetable oil
1 small onion, finely diced
3 garlic cloves, finely minced
1 pound ground beef
1.24 pound package of mild Italian sausage, casings removed
2 eggs, beaten
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese
1/4 cup parsley, chopped
1/2 tsp salt
1/4 tsp pepper

Heat oil in a small frying pan and add onion and garlic. Cook until translucent and let cool.

Combine beef and sausage and mix together with your hands to combine the two meats. Add the remaining ingredients and mix again with your hands.

Using a medium sized cookie scoop (or a Tablespoon measure) portion out meat and roll into balls. Place balls on a cookie sheet and bake for 15 minutes, until cooked through.

Place meatballs on to a paper towel lined plate to drain. Add to sauce if desired or let cool and freeze until ready to use. Frozen meatballs can be heated on the stove in your favorite sauce for 15-20 minutes.

Adapted from: Budget Byte


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.