Tag: gordon ramsay sausage pasta

SAUSAGE & PEPPER PASTA {Weight Watchers!}

This pasta dish has been a favorite of our family’s for years now. It’s actually a Weight Watchers recipe, so it’s low in fat and calories, but I love it because it’s so easy and delicious!! The fact that it’s also healthy is a nice added bonus. {5 points, 8 servings}
There really is no “sauce” for this pasta but it’s still very flavorful! The dish takes just over 20 minutes to put together, but I like to have it simmer for an additional 10 minutes or so, to allow the pasta to absorb the broth and take on the other flavors. 
Sausage & Pepper Pasta
  • 1 box Cellentani {or Fusilli or Penne} pasta
  • 1 lb turkey Italian sausage {I love the Jennie-O brand Sweet Turkey Italian Sausage, even though it’s just over 1 lb in the package, I put the whole thing in}
  • about 3 oz {half a 6 oz bag} fresh spinach
  • 1 can chicken broth {14.5 oz}
  • 1 jar sweet roasted red peppers, diced {jars range from 12-16 oz}
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • Parmesan cheese for topping, if desired

Cool the pasta al dente, according to package directions. {the only place I could find Cellantini pasta was Walmart. It’s perfect in this recipe, but Penne works well too.}
Meanwhile, crumble the sausage into a large non-stick skillet and cook, breaking pieces apart as you go. When sausage is no longer pink, add in red peppers, chicken broth, and all the spices. Continue cooking over medium heat. At this point the pasta should be nearly cooked. Add in spinach and put a lid on the pan to wilt the spinach. Stir to incorporate. 
When pasta is done, drain it and add it into the skillet as well. At this point, the pasta is technically done, however the leftover sausage juice and broth make for a rather runny “sauce” so I like to turn the heat down to simmer and let it continue to cook for another 10-15 minutes, stirring it occasionally. Remove from heat and take the lid off. Stir just before serving and sprinkle Parmesan cheese on top, if you’d like. 
This handy little kitchen tool is called a “Chop Stir” and it works so well for breaking up ground beef and sausage! 

30 Minute Spicy Sausage Pasta

A 30 minute one pan wonder. Packed full of flavor, this easy weeknight recipe will have them asking for more.

A skinny version of an American Test Kitchen recipe from their The Best Simple Recipes
cookbook. I first saw this on Keven & Amanda. They had cut back the pasta some and that seem like a good idea. I used turkey sausage and substituted low fat sour cream for the heavy cream. I just can not bring myself to use something called heavy cream.

Start with some cut up sausage of your choice. I just routinely use turkey sausage. Great taste and lower fat. No need for an unhealthy choice.  Brown it up with some onion, Add chicken broth, RoTel, sour cream and spices. Bring to a boil and add uncooked pasta. Simmer until pasta is tender. Mix in a little cheese. Top with more cheese and brown under a broiler. You are in taste bud heaven.

Rating:

High 4 or low 5. I have had too many 5’s so I will go with a 4.

Notes: One thing I really like about this recipe is cooking the pasta with the spicy liquid. I think too many recipes have you cook pasta and then cook it again in the dish. That is why a lot of dishes have pasta the texture of a school lunch. You deserve more.

The original recipe used chorizo. I don’t have a good source and really this was 6/10 spicy already. If you are spicy adverse(IE wimpy), replace the RoTel with a can of diced tomatoes and drain the liquid.

Preheat 2 t oil over medium high heat in a large oven save pan. (Opps, picture with regular sour cream but low fat was used)

Chop one medium onion and 1 pound of sausage of your choice into 1/4 inch medallions. I used Butterball Smoked Sausage.

Add the onion and sausage to the pan

Cook until onion is clearing nicely and sausage is browning. About 5 minutes. Add 2 cloves of minced garlic and cook another 30 seconds.

Add 1 – 14 oz can chicken broth, 1 – 10 1/2 oz can RoTel, 1/2 cup sour cream, 1/2 t salt and 1/2 t pepper. Mix well. Add 8 oz.(2 cups) of dry pasta of your choice.

Bring to a boil with medium high heat then decrease heat to low. Cover and simmer. Stir occasionally and cook until pasta is tender. About 15 minutes. If you are approaching the end point for the pasta and too much fluid is present, uncover and increase heat to medium high for the last few minutes.

Add 1/2 cup of Monterrey Jack cheese and mix in.

Sprinkle 1 cup of Jack cheese on top.

Place under broiler until cheese in melted an browning some.

Garnish with chopped green onions if desired.

30 Minute Spicy Sausage Pasta

By Dan Mikesell
September 28 2013

A 30 minute one pan wonder. Packed full of flavor, this easy weeknight recipe will have them asking for more.

Ingredients

  • 1 pound sausage of choice (I used turkey smoked sausage)
  • 1 Medium onion chopped medium
  • 2 t oil
  • 2 cloves garlic minced or crushed
  • 1 – 14 oz can chicken broth
  • 1 – 10 1/2 oz can RoTel
  • 1/2 cup sour cream
  • 1/2 t salt
  • 1/2 t pepper
  • 8 oz. dry pasta of choice
  • 1 1/2 cup shredded Monteray Jack Cheese
  • 2 green onion sliced to garnish optional

Instructions

  1. Preheat 2 t oil over medium high heat in a large oven save pan.
  2. Chop one medium onion and 1 pound of sausage of your choice into 1/4 inch medallions. I used Butterball Smoked Sausage.
  3. Add the onion and sausage to the pan. Cook until onion is clearing nicely and sausage is browning. About 5 minutes.
  4. Add 2 cloves of minced garlic and cook another 30 seconds.
  5. Add 1 – 14 oz can chicken broth, 1 – 10 1/2 oz can RoTel, 1/2 cup sour cream, 1/2 t salt and 1/2 t pepper. Mix well. Add 8 oz.(2 cups) of dry pasta of your choice.
  6. Bring to a boil with medium high heat then decrease heat to low. Cover and simmer. Stir occasionally and cook until pasta is tender. About 15 minutes. If you are approaching the end point for the pasta and too much fluid is present, uncover and increase heat to medium high for the last few minutes.
  7. Add 1/2 cup of Monterrey Jack cheese and mix in. Sprinkle 1 cup of Jack cheese on top.
  8. Place under broiler until cheese in melted an browning some.
  9. Garnish with chopped green onions if desired.

Yield: 4 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Updated

September 28 2013

Dan Mikesell

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