italian sausage recipes

Shakshuka (aka Eggs in Hell) is an easy dish made of eggs poached in a spicy tomato sauce. It's so simple to make and can be prepped for breakfast, brunch, or dinner! 

Shakshuka with Italian Sausage

olive oil

Italian sausage

sweet Vidalia

paprika paprika

salt,

pepper,

garlic cloves, finely minced or pressed

tomatoes

eggs (or a couple more if desired)

To a large skillet, add the olive oil, sausage, onions,...

To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.

Add the garlic and cook for about 1...

Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.

Add the tomatoes and juice, stir to combine,...

Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.

Evenly crack the eggs around the skillet, cover,...

Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.

Evenly sprinkle with parsley, additional salt and pepper...

Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.

In this Instant Pot Pasta with Sausage, penne pasta, Italian sausage and veggies all cook together in marinara sauce in your pressure cooker. It&#x27;s one of our favorite easy Instant Pot meals for busy weeknights!

Instant Pot Pasta with Sausage

Italian chicken sausage (see notes)

onion

bell peppers (chopped)

water

Italian seasoning

whole wheat penne pasta (about 4 ½ cups dry)

marinara sauce

spinach (coarsely chopped)

(½ cup) mozzarella cheese (shredded)

Turn on saute mode on the Instant Pot and add the olive oil to the pot.

If using sausage that is already cooked, slice it and add it to the Instant Pot. If using uncooked sausage, remove it from the casings and add it to the pot.

Add the onion to the pot and saute the onion and sausage for 2-3 minutes, or until sausage is browned (for uncooked sausage, break it up into smaller pieces as it cooks). Press cancel to turn off saute mode.

Add the bell peppers, water, Italian seasoning and 1 cup of the marinara sauce. Stir, scraping up any bits from the bottom of the pot.

Add the penne pasta to the pot and do not stir. Press the pasta down into an even layer. Pour the remaining sauce evenly over the top of the pasta; do not stir.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 2 minutes at high pressure. (This 2 minute cook time is for whole wheat penne pasta with a stovetop package cook time of 9 minutes for al dente. You can adjust your pasta cook time as needed, see my tips in the post above.)

The Instant Pot will take about 18 minutes to reach pressure and then the cook time will begin counting down. As soon as the cook time ends, do a controlled quick release of the pressure by turning the steam release valve towards the venting position, a little bit at a time. I like to use the handle of a long spoon to carefully move the valve. When all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. You may see a little bit of extra liquid in the pasta, but this will be absorbed as the pasta rests.

Stir the pasta and then stir in the spinach, followed by the shredded mozzarella cheese. Serve.

This sausage and peppers stuffed spaghetti squash is the perfect way to use up all that winter squash. Deliciously filling and super simple to make.

Sausage and Peppers Stuffed Spaghetti Squash

(4 pound) spaghetti squash

Kosher salt and pepper,

Italian sausage (spicy

sliced bell pepper

onions

garlic,

(24 ounce) jar tomato/spaghetti sauce

mozzarella cheese

Preheat oven to 350 degrees F and line...

Preheat oven to 350 degrees F and line a rimmed baking sheet with a Silpat or parchment paper.

Place whole spaghetti squash in the microwave for...

Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it's easier to cut open.

Remove from the microwave and carefully cut in...

Remove from the microwave and carefully cut in half, length-wise. Scoop out the seeds and pulp from the middle.

Drizzle each half with 1 tablespoon olive oil...

Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.

Roast for 1 hour or until the flesh...

Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.

While the squash is cooking make the sauce...

While the squash is cooking make the sauce that will stuff the squash.

In a large skillet set over medium-high heat...

In a large skillet set over medium-high heat add sausage and break up while you stir. If the pan gets too dry simply drizzle in a little olive oil so the sausage does not stick to the bottom or burn.

Once the sausage is lightly browned add in...

Once the sausage is lightly browned add in peppers and onions. Continue cooking until the sausage is fully browned and the vegetables are soft.

Add in garlic and Italian spice. Cook until...

Add in garlic and Italian spice. Cook until the garlic is fragrant, about 30 seconds.

Pour in tomato sauce and simmer while the...

Pour in tomato sauce and simmer while the squash cooks. You are looking for a little of the water in the sauce to simmer away leaving a nice thick sauce.

Once the squash is fully cooked remove it...

Once the squash is fully cooked remove it from the oven and carefully scrape and fluff the flesh until fully shredded. Lightly press down into the squash half and fill each squash half with half the sausage/sauce mixture.

Top with cheese and place under the broiler...

Top with cheese and place under the broiler for about 15 minutes to melt and brown the cheese.

Scoop out of the squash and serve. A...

Scoop out of the squash and serve. A 4-pound squash should give you enough for 4 servings, 2 servings per squash.

Green beans, golden potatoes, carrots, peppers and succulent Italian sausage come together for a delicious and comforting Sausage Sheet Pan Dinner! It&#039;s such an easy sausage recipe, perfect for hectic weeknights.

Italian Sausage Sheet Pan Dinner

beans

carrots (cut into ½ inch chunks)

baby white potatoes

red bell pepper

garlic

Italian spice

oregano

salt

black pepper

sausage

parsley

Preheat

Prep

Line a sheet pan with aluminum foil or parchment paper. Set aside.

Place

Place the carrots, potatoes and pepper chunks into a large bowl.

Drizzle

Drizzle with olive oil and add the garlic, Italian spice, oregano, salt and pepper.  Toss to coat.

Spread

Use a slotted spoon to transfer the vegetables onto the sheet pan. Spread them out evenly.

Toss

Put the green beans in the bowl the other vegetables came out of and toss them to coat them in the remaining oil and spices. Set aside.

Place the sausage coins on the sheep pan in amongst the vegetables.

Bake

Bake for 25 minutes. Remove from the oven mix in the green beans and return to the oven for an additional 15 minutes.

Garnish

Garlic Butter Sausage Subs from Delish.com will satisfy your lunch hunger pangs.

Garlic Butter Sausage Subs

c. (1/2 stick) unsalted butter, room temperature

c. parsley

kosher salt

sub rolls

lb. ground italian sausage

c. marinara sauce

c. basil leaves

Preheat oven to 450°.&nbsp;In a small bowl, combine the butter with the garlic, parsley and salt. Split the rolls lengthwise, leaving a hinge on the back and place on a rimmed baking sheet. Spread cut sides of rolls with butter mixture. Bake until golden, about 8 minutes.&nbsp;

Didn't have basil but turned out wonderful

Good, but salty.  Will modify next time with meatballs

https://streaming.hearstdigitalstudios.com/a3ec1639-e8fe-4c1c-86f8-70dd1da42948/video_rover_16x9_1080p_hd_1526418424_522.mp4

Garlic Butter Sausage Subs = Your New Favorite Dinner

Italian crockpot sausage and peppers is a super simple yet amazing dish that is packed with flavor. Not only is it easy, but it tastes like an Italian sausage pizza without the crust.

Serve the Italian sausages straight from the pot, broil a little cheese on top, or serve on a bun. The recipe is also low carb, no sugar, gluten-free, and keto-friendly. 

Crockpot Sausage and Peppers

pkg Italian sausages (5)

red pepper, sliced

green pepper, sliced

tsp garlic salt

tsp black pepper

chunky marinara sauce

Mozzarella cheese

Heat a  skillet on medium heat and add...

Heat a  skillet on medium heat and add a drizzle of olive oil to the pan.

Sear the Italian sausages 2-3 mins on each...

Sear the Italian sausages 2-3 mins on each side until starting to brown. You aren't trying to cook them all the way through, you're just browning the outside a bit which always increases the flavor while slow cooking.

Lay the seared Italian sausages in the bottom...

Lay the seared Italian sausages in the bottom of a crock-pot.

Add the uncooked sliced onions and peppers on...

Add the uncooked sliced onions and peppers on top of the sausages.

Sprinkle the garlic salt, black pepper, and Italian...

Sprinkle the garlic salt, black pepper, and Italian seasoning over the top.

Spread the marinara sauce over the onion and...

Spread the marinara sauce over the onion and pepper mixture.

Cook the crock pot sausage and peppers recipe...

Cook the crock pot sausage and peppers recipe on high for 3-4 hours or low for 6-7 hours until the peppers are soft and the Italian sausage is cook through.

The crockpot Italian sausage and peppers are seriously...

The crockpot Italian sausage and peppers are seriously SO delicious as is, but to take it up a notch, take the sausage and peppers out of the slow cooker and spread into a broiler-safe pan and follow the cheese steps in the optional section.

Sprinkle 1/2 - 3/4 cups of your favorite...

Sprinkle 1/2 - 3/4 cups of your favorite shredded white cheese, like mozzarella, Monterey Jack, an Italian blend, or Colby Jack would all be great choices.

Broil the Italian sausage and peppers mix for...

Broil the Italian sausage and peppers mix for 1-2 minutes 4" from the heat source until the cheese is melted.

Many people also love to eat sausage and...

Many people also love to eat sausage and peppers in a crockpot served on a bun like a big messy hot dog, which is so tasty too! I'd recommend toasted the buns slightly before serving, if you want the crockpot sausage, peppers and onions with BOTH cheese and a bun, you'll want to:

toast the bun and add a little butter...

toast the bun and add a little butter to each

add the crock pot sausage and peppers mix

sprinkle with shredded cheese

broil the sausage and peppers in the bun...

broil the sausage and peppers in the bun until the cheese is melted, keeping an eye on things so the buns don't burn.

Serve and enjoy!

Crumbled sausage mixes with beans, veggies, &amp; pasta to make my Italian Sausage Soup, a nod to our favorite Olive Garden appetizer! Load up on crusty bread!

Italian Sausage Soup

Italian sausage (mild)

celery (chopped)

carrots (chopped)

bay leaves

white sugar

chicken stock

tomato juice

(rind

kidney beans (rinsed and drained)

(15-ounce) canned cannellini beans (rinsed and drained)

zucchini, (diced)

pasta (ditalini, mini bows or elbow)

basil, (chopped)

parmesan, (shaved)

Basil, (thinly sliced)

Remove casing from sausage. In an extra-large soup pot, brown the sausage (2 1/2 pounds), breaking it up into medium pieces, as it cooks. Cook until there is no longer any pink in the sausage. Remove to a paper towel-lined plate and set aside.

Add olive oil (2 tablespoons) to the pan then add onion (1), celery (2 stalks), and carrots (6). Cook for about 10-12 minutes or until the veggies are soft. Add garlic (6) and continue to cook for 2-3 minutes.

Add salt (1 teaspoon), pepper (1/4 teaspoon), oregano (2 teaspoons), bay leaves (4), and sugar (1 teaspoon). Add tomatoes with their liquid (1 can), chicken stock (10-12 cups), tomato juice (4 cups), Parmesan rind, kidney beans (1 can), garbanzo beans (1 can), cannellini beans (1 can), and cooked sausage. Bring to a boil. Reduce heat and simmer, partially covered for 45-60 minutes.

Add zucchini (2) and pasta (1 cup) and cook until zucchini is tender and pasta is firm to the bite. Add more stock if the soup has become too thick. Remove bay leaves. Stir in the basil (1/4 cup). Taste for seasoning. 

Top 7 italian sausage recipes recipes from across the web

The most viewed italian sausage recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shakshuka with Italian Sausage

Instant Pot Pasta with Sausage

Sausage and Peppers Stuffed Spaghet...

Italian Sausage Sheet Pan Dinner

Garlic Butter Sausage Subs

Crockpot Sausage and Peppers

Italian Sausage Soup

Top 7 italian sausage recipes recipes from across the web

The most viewed italian sausage recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shakshuka with Italian Sausage

Instant Pot Pasta with Sausage

Sausage and Peppers Stuffed Spaghet...

Italian Sausage Sheet Pan Dinner

Garlic Butter Sausage Subs

Crockpot Sausage and Peppers

Italian Sausage Soup

The most viewed italian sausage recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine