Type what you have

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
• ground beef
• olive oil
• onion
• mushroom
• carrot
• green bell pepper
• red bell pepper
• zucchini
• spinach
• basil
• garlic
• thyme
• oregano
• sugar
• salt
• pepper
• tomato

Instructions

1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

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
• water
• tomato
• basil
• onion soup mix
• tomato
• cheese tortellini
• cabbage

Instructions

1. 1 Sauté sausage in a large pot over medium high heat until browned and crumbly, about 5 minutes. Pour in water, stewed tomatoes, basil, onion soup mix, and fresh tomatoes.
2. 2 Bring just to a boil, reduce heat to low and simmer for 15 minutes. Stir in the tortellini and cabbage. Simmer for 10 more minutes.

By Julie

Ingredients

• ✓ sweet sausage
• rigatoni pasta
• olive oil
• garlic
• green pea
• heavy cream
• butter
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

By Elaina

Ingredients

• ✓ sweet sausage
• olive oil
• onion
• garlic
• tomato sauce
• salt
• pepper
• red pepper
• stuffed green olive
• french bread
• mozzarella cheese

Instructions

1. 1 Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
2. 2 Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.

By ELEANOR1052

Ingredients

• ✓ sweet sausage
• chicken breast
• salt
• black pepper
• cayenne pepper
• olive oil
• beech mushroom
• red onion
• white wine
• butter
• parsley

Instructions

1. 1 Place sausage in an oven-safe skillet over medium heat; poke holes into sausage with a fork. Cook until browned and firm, 5 to 7 minutes, turning as needed. Transfer to a plate; cool to room temperature, then refrigerate until ready to use.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Season chicken breasts with salt, black pepper, and cayenne pepper.
4. 4 Heat oil in the same oven-safe skillet over medium-high heat. Add chicken breasts, skin-sides down; sear until browned, 5 to 6 minutes. Flip; sear on opposite side, 2 to 3 minutes. Transfer to a plate; set aside.
5. 5 Meanwhile, cut off mushrooms' base; separate into individual segments. Dice cooled sausage.
6. 6 Add red onion, sausage, and mushrooms to the skillet; season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Off heat, return chicken to the skillet, skin-sides up. Transfer skillet to the oven.
7. 7 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
8. 8 Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine; simmer until reduced by about half, about 2 minutes. Reduce heat to low. Add butter and 1 tablespoon parsley; stir until butter melts.
9. 9 Spoon sausage-mushroom sauce over chicken. Garnish with remaining 1 tablespoon parsley.

By John Mitzewich

Ingredients

• ✓ sweet sausage
• butter
• leek
• apple
• celery
• poultry seasoning
• rosemary
• cranberry
• white bread
• chicken stock
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
3. 3 In the same pan, melt butter. Add leeks or onions, apples, celery, and poultry seasoning; cook until softened, about 10 minutes. Add rosemary, dried cranberries, and cooked sausage. Mix all with dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
4. 4 Stuff turkey with about 5 cups for a 14-pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes.
5. 5 Uncover and bake for another 15 minutes to brown top.
6. 6 Serve and enjoy!

By Ibby

Ingredients

• ✓ sweet sausage
• onion
• red bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• italian seasoning
• salt
• black pepper
• bun
• provolone cheese

Instructions

1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
2. 2 Cut onions in half from root to stem; cut each half into thirds. Combine onions and bell peppers in a medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to combine. Transfer vegetables into the air fryer basket and set the sausage links on top without touching one another.
3. 3 Air fry for 15 minutes. Turn sausages and air fry for another 10 minutes.
4. 4 Place each sausage in a bun and top with vegetables and provolone cheese.

By Bren

Ingredients

• ✓ sweet sausage
• celery
• zucchini
• tomato
• green bell pepper
• onion
• salt
• sugar
• oregano
• italian seasoning
• basil
• garlic powder
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in celery; cook and stir until softened, about 10 minutes. Transfer to a slow cooker.
2. 2 Stir zucchini, diced tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder into sausage mixture.
3. 3 Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

By JENNIFER0320

Ingredients

• ✓ sweet sausage
• rotini pasta
• olive oil
• onion
• garlic
• red pepper flake
• chicken broth
• pumpkin puree
• bacon
• italian seasoning
• salt
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
4. 4 Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
5. 5 Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

By Sheri Miller

Ingredients

• ✓ sweet sausage
• chicken broth
• egg
• butter
• onion
• celery
• water chestnut
• flat-leaf parsley
• salt
• thyme
• sage
• black pepper
• stuffing bread cube

Instructions

1. 1 Whisk 1/2 cup broth and egg together in a mixing bowl. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and cook, breaking up with a spoon, for 3 minutes. Add butter, onion, celery, and water chestnuts. Cook 4 minutes more and turn pot off. Add parsley, salt, thyme, sage, and black pepper. Stir to combine. Add bread cubes to pot and pour egg mixture on top. Toss to combine.
3. 3 Close and lock the lid. Select manual and set the timer for 6 minutes; allow 2 minutes for pressure to build. There will be no pressure to release in this step; when timer is up, carefully remove the lid and add remaining broth.
4. 4 Close and lock the lid again. Select manual and set the timer for 5 minutes; allow 2 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove the lid and transfer dressing to a serving dish.

By Soup Loving Nicole

Ingredients

• ✓ sweet sausage
• olive oil
• potato
• chicken thigh
• kosher salt
• black pepper
• cayenne pepper
• herb blend
• red onion
• red bell pepper
• chicken broth
• lemon
• bread
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs.
3. 3 Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
4. 4 Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes.
5. 5 Add broth and cook until reduced by at least half.
6. 6 Stir and squeeze over lemon juice. Taste and adjust if needed.
7. 7 Serve over toasted bread and top with parsley.

By John Mitzewich

Ingredients

• ✓ sweet sausage
• gemelli pasta
• olive oil
• tomato
• onion
• garlic
• chicken broth
• kale
• salt
• black pepper
• butter
• all-purpose flour
• milk
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.
3. 3 While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.
4. 4 Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

By tcasa

Ingredients

• ✓ sweet sausage
• cooking spray
• porcini mushroom
• butter
• onion
• garlic
• sage
• nutmeg
• pumpkin puree
• gruyere cheese
• heavy cream
• salt
• black pepper
• penne pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
3. 3 Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
4. 4 Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
5. 5 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 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
6. 6 Bake in the preheated oven until bubbling, about 30 minutes.

By hobinrall

Ingredients

• ✓ sweet sausage
• bow-tie pasta
• olive oil
• olive oil
• onion
• garlic
• white wine
• sage
• chicken stock
• pumpkin
• half and half
• cinnamon
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
3. 3 Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
4. 4 Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
5. 5 Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.

By LISA K

Ingredients

• ✓ sweet sausage
• kidney bean
• chickpea
• bay leaf
• thyme
• kale
• vegetable broth
• hot sausage
• black pepper
• salt
• garlic
• potato
• butternut squash
• onion
• tomato
• carrot
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
2. 2 Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
3. 3 Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
4. 4 While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
5. 5 Cut squash and carrots into 1/2-inch pieces; set aside.
6. 6 Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
7. 7 Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
8. 8 Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

By Betsy B

Ingredients

• ✓ sweet sausage
• macaroni
• vegetable oil
• parsley
• black pepper
• salt
• romano cheese
• white bread
• egg
• ground beef
• black pepper
• salt
• cinnamon
• bay leaf
• tomato
• tomato paste
• garlic
• onion
• pork sausage
• flank steak
• olive oil

Instructions

1. 1 In a large stock pot, heat olive oil over medium heat. Add Italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. Stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. Season with salt and pepper to taste. Simmer sauce over low heat for 1 hour.
2. 2 In a large bowl, combine the ground chuck beef, eggs, bread, Romano cheese, salt and pepper, and a pinch of parsley flakes. Shape into golf ball size meatballs.
3. 3 Pour vegetable oil into a large skillet. Add meatballs, and cook over medium heat until lightly browned. Place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours.
4. 4 Cook pasta in boiling, salted water until al dente. Drain well, and transfer to a large bowl. Stir 1 cup sauce into the noodles to help prevent sticking.
5. 5 Serve sauce with meatballs over pasta.

By PETEIYC

Ingredients

• ✓ sweet sausage
• corn flour
• masa
• cheddar cheese
• white sugar
• salt
• black pepper
• oregano
• chili powder
• cayenne pepper
• kidney bean
• honey
• chicken bouillon granules
• tomato sauce
• tomato
• garlic
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• beef top sirloin
• cooking oil

Instructions

1. 1 Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.

By Nina

Ingredients

• ✓ sweet sausage
• pasta
• pepper
• salt
• basil
• parsley
• cinnamon
• bay leaf
• red wine
• tomato
• tomato paste
• pork neck bone
• beef brisket
• garlic
• onion
• olive oil
• black pepper
• salt
• parsley
• romano cheese
• egg
• ground beef
• water
• milk
• white bread

Instructions

1. 1 To make the meatballs: Combine bread and milk in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, salt, and pepper; form into meatballs and place into the freezer to firm up.
2. 2 To make the sauce: Heat 3 tablespoons olive oil in a large pot over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
3. 3 Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
4. 4 When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
5. 5 Heat remaining 1 tablespoon olive oil in a large skillet; Brown meatballs and remaining sausage links in batches. Add to sauce and simmer for 1 hour.
6. 6 When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
7. 7 Remove pork neck bones from the sauce; discard. Serve meatballs and sauce over hot pasta.

By PETEIYC

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

Ingredients

• ✓ sweet sausage
• shallot
• olive oil
• gnocchi
• butter
• milk
• cheese blend
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
3. 3 Arrange sausages atop shallot mixture.
4. 4 Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 Transfer sausages to a platter; cover and set aside.
6. 6 Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
7. 7 Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
8. 8 Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
9. 9 Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ sweet sausage
• bow-tie pasta
• onion
• red bell pepper
• green bell pepper
• yellow bell pepper
• tomato sauce
• oregano
• parmesan cheese

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
3. 3 Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
4. 4 Stir in pasta and toss with Parmesan cheese.

By Contadina

Ingredients

• ✓ sweet sausage
• vegetable oil
• green bell pepper
• yellow bell pepper
• red bell pepper
• yellow onion
• garlic
• salt
• black pepper
• tomato and basil sauce
• sandwich roll

Instructions

1. 1 Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
2. 2 Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
3. 3 Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
4. 4 Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
5. 5 Serve in bowls or on rolls as sandwiches.

By Classico

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