Type what you have

Ingredients

• ✓ sweet sausage
• linguini pasta
• red bell pepper
• onion
• garlic
• white wine
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.
3. 3 Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.

By Jackie

Ingredients

• ✓ sweet sausage
• olive oil
• white wine
• marinara sauce
• water
• spaghetti
• parmigiano-reggiano cheese
• flat-leaf parsley

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
2. 2 While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
3. 3 Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
4. 4 Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
5. 5 Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
6. 6 Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

By John Mitzewich

Ingredients

• ✓ sweet sausage
• butter
• yellow onion
• red onion
• garlic
• red bell pepper
• green bell pepper
• basil
• oregano
• white wine

Instructions

1. 1 Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice.
2. 2 Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes.
3. 3 Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.
4. 4 Serve hot and enjoy!

By GIGI9801

Ingredients

• ✓ sweet sausage
• egg
• parmesan cheese
• garlic powder
• bread crumb
• pork
• pepper
• salt
• oregano
• romano cheese
• parsley
• ground sirloin
• tomato paste
• water
• tomato
• tomato sauce
• garlic
• onion
• olive oil

Instructions

1. 1 In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
2. 2 Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
3. 3 Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.

By SHELLIE1111

Ingredients

• ✓ sweet sausage
• olive oil
• hot sausage
• red onion
• celery
• garlic
• red wine
• tomato
• tomato sauce
• salt
• heavy cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
2. 2 Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

By TerryWilson

Ingredients

• ✓ sweet sausage
• bow tie pasta
• olive oil
• red pepper flakes
• onion
• garlic
• plum tomato
• heavy cream
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain.
2. 2 Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown.
3. 3 Stir in onion and garlic, and cook until onion is tender.
4. 4 Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
5. 5 Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
6. 6 Enjoy!

By Allrecipes Member

Ingredients

• ✓ sweet sausage
• penne pasta
• olive oil
• garlic
• red pepper flakes
• tomato
• salt
• heavy cream
• vodka
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown.
4. 4 Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes.
5. 5 Add cream and vodka; bring to boil. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley; serve warm.

By Allrecipes Member

Ingredients

• ✓ sweet sausage
• sweet potato
• vegetable oil
• onion
• garlic
• mushroom
• italian seasoning
• half-and-half
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot; set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper; transfer to the pot with the potatoes.
3. 3 Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.

By Mark D Wilder

Ingredients

• ✓ sweet sausage
• pork
• ground beef
• ground beef
• bread
• chicken broth
• garlic
• parsley
• egg
• pecorino romano cheese
• olive oil
• butter

Instructions

1. 1 Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
2. 2 Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
3. 3 Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
4. 4 Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.

By Buon Appetito

Ingredients

• ✓ sweet sausage
• olive oil
• elbow macaroni
• ziti pasta
• farfalle pasta
• radiatore pasta
• egg
• pecorino romano cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
3. 3 Arrange sausage slices on foil-lined baking sheet.
4. 4 Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C).
5. 5 Beat eggs in a large bowl until foamy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. Stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. Stir additional beaten eggs and Pecorino-Romano cheese into mixture if more egg mixture is needed.
6. 6 Ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. Top casseroles with final layer of pasta mixture. Drizzle top of each casserole with 1 tablespoon olive oil. Small pieces of pasta should stick out of the egg mixture.
7. 7 Bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.

By AllieGeekPi

Ingredients

• ✓ sweet sausage
• water
• olive oil
• onion
• garlic
• tomato
• tomato paste
• red wine
• oregano
• red pepper
• green bell pepper
• tortellini
• parsley

Instructions

1. 1 Combine sausage links and 1 cup water in a large skillet; bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain water from skillet.
2. 2 Cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes. Remove from skillet, cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
3. 3 Heat skillet over medium heat; add olive oil. Add onion; cook until tender but not brown, 3 to 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper flakes. Stir in bell pepper and cooked sausage. Bring to a boil, about 5 minutes. Reduce heat, cover, and simmer until reaches desired thickness, about 20 minutes.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini, reduce heat slightly, and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, filling is hot, and tender but still firm to the bite, 5 to 10 minutes. Drain. Return tortellini to the warm pot. Stir parsley into sausage mixture; pour sauce over tortellini. Serve immediately.

By wileedog

Ingredients

• ✓ sweet sausage
• onion
• garlic
• beef broth
• tomato
• tomato sauce
• carrot
• water
• red wine
• basil
• oregano
• zucchini
• parsley
• tortellini pasta

Instructions

1. 1 Cook sausage in a 5-quart Dutch oven over medium-high heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Drain grease, reserving 1 tablespoon drippings in the pot.
2. 2 Sauté onions and garlic in drippings over medium heat until onions are translucent, 3 to 4 minutes.
3. 3 Stir in beef broth, tomatoes, tomato sauce, carrots, water, wine, basil, oregano, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
4. 4 Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 minutes.
5. 5 Add tortellini during the last 10 minutes.
6. 6 Serve hot and enjoy!

By Mary P

Ingredients

• ✓ sweet sausage
• garlic
• onion
• tomato
• red wine
• beef broth
• basil
• oregano
• zucchini
• green bell pepper
• parsley
• spinach fettuccine pasta
• salt
• pepper

Instructions

1. 1 In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
2. 2 Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
3. 3 Cover, and cook on Low for 4 to 6 hours.
4. 4 Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

By Perri Pender

Ingredients

• ✓ sweet sausage
• ground beef
• onion
• garlic
• tomato
• tomato sauce
• tomato paste
• water
• white sugar
• basil
• italian seasoning
• fennel seed
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook sausage, beef, onion, and garlic in a large pot or Dutch oven over medium heat until browned; drain fat.
3. 3 Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
4. 4 Mix in sugar, basil, Italian seasoning, fennel seed, salt, and pepper.
5. 5 Cover and simmer, stirring occasionally, until cooked through, about 1 ½ hours.
6. 6 Serve with your favorite pasta and enjoy!

By John Chandler

Ingredients

• ✓ sweet sausage
• olive oil
• celery
• yellow onion
• elbow macaroni
• tomato paste
• chicken broth
• red pepper flakes
• oregano
• salt
• black pepper
• swiss chard
• cannellini bean
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta; cook and stir for 2 minutes.
3. 3 Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
4. 4 Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
5. 5 Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ sweet sausage
• chicken
• vegetable oil
• garlic
• all-purpose flour
• poultry seasoning
• onion
• carrot
• mushroom
• rosemary
• red wine
• tomato
• salt
• pepper

Instructions

1. 1 In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
2. 2 Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

By Richard Tebaldi

Ingredients

• ✓ sweet sausage
• eggplant
• olive oil
• salt
• pepper
• black pepper
• onion
• mushroom
• garlic
• parsley
• tomato basil pasta sauce
• bread crumb
• parmesan cheese

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2. 2 Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
3. 3 Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
4. 4 Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
5. 5 Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
6. 6 Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.

By Elaina

Ingredients

• ✓ sweet sausage
• hot sausage
• olive oil
• yellow onion
• oregano
• thyme
• rosemary
• marinara sauce
• water
• ziti pasta
• olive oil
• ricotta cheese
• mozzarella cheese
• pecorino romano cheese
• flat-leaf parsley

Instructions

1. 1 Gather the ingredients. Cut down the length of each sausage with a sharp knife. Remove and discard casings.
2. 2 Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until sausage begins to brown, and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more.
3. 3 Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
4. 4 Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
5. 5 While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
6. 6 Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch casserole dish with a drizzle of olive oil. If you need to use a 9x13-inch dish, reserve about 1 cup cooked pasta to avoid overfilling and bubbling over.
7. 7 Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
8. 8 Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

By John Mitzewich

Ingredients

• ✓ sweet sausage
• onion
• garlic
• beef stock
• water
• red wine
• tomato
• carrot
• basil
• oregano
• tomato sauce
• zucchini
• cheese tortellini
• green bell pepper
• parsley
• parmesan cheese

Instructions

1. 1 Place sausage in a large pot over medium-high heat and sauté for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add onions and garlic and sauté for 5 more minutes.
2. 2 Next add beef stock, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
3. 3 Add zucchini, tortellini, green bell pepper, and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with cheese.

By Tim Smith

Ingredients

• ✓ sweet sausage
• olive oil
• mushroom
• onion
• green bell pepper
• garlic
• tomato sauce
• tomato
• tomato paste
• black olive
• oregano
• basil
• salt
• spaghetti
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
2. 2 Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
4. 4 Transfer spaghetti to a serving bowl. Top with tomato-sausage sauce and Parmesan cheese.

By jenmannaz

Ingredients

• ✓ sweet sausage
• zucchini
• tomato
• olive oil
• basil
• garlic
• herb seasoning
• sugar
• salt
• black pepper
• olive oil
• onion
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Scoop out flesh from zucchini halves, leaving about ⅛ inch thickness. Reserve scooped out flesh for another use; set zucchini shells aside.
2. 2 Combine tomatoes, ¼ cup oil, basil, garlic, Italian seasoning, sugar, salt, and black pepper in the bowl of a food processor; pulse until blended, about 1 minute. Set aside.
3. 3 Heat 3 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage; cook, stirring often, until brown and crumbly, about 10 minutes. Stir in tomato mixture; cook until comes to a simmer. Stir in Parmesan cheese.
4. 4 Place zucchini shells, cut-sides up, in a large slow cooker; trim to fit if necessary. Spoon sausage mixture into shells; cover the slow cooker.
5. 5 Cook on High until tender, about 6 hours. Sprinkle mozzarella cheese over zucchini; cover the slow cooker. Continue cooking on High until cheese melts, about 10 minutes.

By mpenn

Ingredients

• ✓ sweet sausage
• mozzarella cheese
• oregano
• italian seasoning
• sugar
• tomato paste
• tomato
• white wine
• garlic
• onion
• mushroom
• olive oil
• butter
• parmesan cheese
• polenta
• milk
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
3. 3 Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
4. 4 Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
5. 5 Bake in the preheated oven until golden, about 20 minutes.

By COOKINGQUEEN75

Ingredients

• ✓ sweet sausage
• mozzarella cheese
• black pepper
• garlic salt
• egg
• parmesan cheese
• spinach
• ricotta cheese
• basil
• oregano
• italian seasoning
• tomato sauce
• water
• tomato paste
• garlic
• parsley
• onion
• lasagna noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a deep 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Cook sausage, onions, 1/3 cup parsley, and garlic in a large skillet over medium heat until sausage is browned and crumbly, 5 to 7 minutes; drain fat. Stir in tomato paste, water, tomato sauce, Italian seasoning, oregano, and basil until well combined. Cover and simmer for 5 minutes, stirring occasionally.
4. 4 Meanwhile, mix ricotta, spinach, Parmesan, remaining 1/3 cup parsley, eggs, garlic salt, and pepper together in a large bowl until well combined.
5. 5 Spread 2 cups sauce in the bottom of the prepared baking dish. Layer with four noodles, 1/2 of the ricotta mixture, 1/3 of the remaining sauce, and 1 cup mozzarella. Repeat layers once more, then finish with remaining noodles, sauce, and mozzarella. Cover tightly with aluminum foil.
6. 6 Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake until cheese is bubbly and starting to brown, about 10 more minutes. Let cool for 10 minutes before serving.

By BSD

Ingredients

• ✓ sweet sausage
• ground beef
• onion
• garlic
• tomato
• tomato sauce
• tomato paste
• water
• white sugar
• parsley
• basil
• salt
• italian seasoning
• fennel seed
• black pepper
• lasagna noodle
• ricotta cheese
• egg
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all your ingredients.
2. 2 Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
3. 3 Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.
4. 4 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
5. 5 In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
8. 8 Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
9. 9 Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
10. 10 Let the lasagna rest at room temperature for about 15 minutes before cutting; this helps it set and firm up.

By John Chandler

Ingredients

• ✓ sweet sausage
• egg
• bread crumb
• all-purpose flour
• vegetable oil
• cottage cheese
• mozzarella cheese
• red pepper flake
• basil
• thyme
• rosemary
• onion
• tomato sauce
• black pepper
• italian seasoning
• thyme
• rosemary
• basil leaf
• onion
• ground beef
• vegetable oil
• manicotti shell

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
2. 2 Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
3. 3 Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
4. 4 Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
5. 5 Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
6. 6 Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
7. 7 Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.

By Emi Goya

Ingredients

• ✓ sweet sausage
• parmesan cheese
• basil
• mozzarella cheese
• garlic basil spread
• mascarpone cheese
• hoagie bun
• black pepper
• salt
• marsala wine
• serrano pepper
• red bell pepper
• onion
• olive oil
• marinara sauce
• olive oil
• red pepper flake
• italian seasoning
• garlic
• egg
• marinara sauce
• ground beef
• milk
• bread crumb
• bread crumb

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
3. 3 Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
4. 4 Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
5. 5 Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
6. 6 Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
7. 7 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

By Allrecipes

Ingredients

• ✓ sweet sausage
• spaghetti sauce
• peach preserves
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir spaghetti sauce and peach preserves with the sausage to coat. Pour water into the sauce jar and swirl it around to collect any extra sauce from the sides of the jar; pour into the skillet and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens slightly, adding more water as needed to keep sauce from becoming too sticky, about 10 minutes.

By My Lady Luck

Ingredients

• ✓ sweet sausage
• onion
• tomato
• beef broth
• water
• salami
• rotini pasta

Instructions

1. 1 In a heavy pot over medium heat cook crumbled sausage and onions and drain well.
2. 2 Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes.
3. 3 Add rotini, and simmer 15 minutes more or until pasta is done.

By Vicky Young

Ingredients

• ✓ sweet sausage
• turkey sausage
• green bell pepper
• red bell pepper
• sweet onion
• pasta sauce
• elbow macaroni

Instructions

1. 1 Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well.
3. 3 Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.

By Kori Lavertue

Ingredients

• ✓ sweet sausage
• hot sausage
• red bell pepper
• onion
• green bell pepper
• yellow bell pepper
• garlic
• pasta sauce
• bread
• basil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook sausages, turning to brown all sides, 4 to 5 minutes.
2. 2 Place browned sausage in slow cooker. Add the peppers, onions, garlic, and Ragu® Old World Style® Traditional Pasta Sauce to the slow cooker; stir. Turn to low and cook for 6 to 8 hours.
3. 3 Serve over slices of hearty fresh bread; garnish with fresh basil.

By RAG