I did it again! I tried out a new recipe on guests! I have a reputation for doing this, but it’s not on purpose! I will sit down to plan my menu, and as I contemplate the night guests will be with us, I’ll consider what’s in the fridge or freezer. Then it goes from there. Soon I’m searching Pinterest for a recipe using those ingredients and there it is – a new menu item that sounds amazing!
In this case I was searching for a pasta recipe using Italian sausage because I had gotten a great deal at Kroger recently.
I’m happy to report that this recent recipe was successful in that it turned out as good as it sounded, and everyone loved it! Mission accomplished, even if it was a bit risky!
I have said in the past that I’m not really a pasta lover, but it seems like that is changing, and it’s mostly because of some incredible recipes that I’ve tried! I’ve learned that my favorite way to eat pasta is a dish made on the stove top and not baked in the oven after being prepared. It leaves the pasta tender and the sauce creamy. What’s not to love about that?
Here’s the delicious recipe I found with my changes…
Creamy Bow Tie Pasta with Italian Sausage
1 package (12 oz.) bow tie pasta
1 pound mild Italian sausage, casings removed
1/2 cup diced onion
4 cloves garlic, minced
1 can (28 oz.) diced tomatoes, drained and coarsely chopped
1-1/2 cups heavy cream – I used 3/4 2% milk and 3/4 C cream
1 cup packed spinach leaves, cut into thin strips
Bring a large pot of water to a boil. Cook the pasta according to package directions; drain. (I do NOT cook my pasta al dente when it’s not going to cook longer in the oven.)
Meanwhile, in a large skillet crumble the sausage and add onion. Over medium-high heat until sausage cooked through and browned and onion is tender. Add garlic. Cook one minute. Add the tomatoes and cream/milk. Simmer until the mixture thickens, about 10 minutes. Add the spinach and cook an additional 3 minutes. Add the cooked pasta to the sauce.
You could lighten up this recipe by using all2% milk in place of the heavy cream. I think you could also use half chicken stock and half milk. I haven’t tried that yet, but it would still give a creamy sauce with less calories. At any rate, this was delicious with a nice slice of French bread for soaking up the sauce! Maybe not good table manners, but delicious!
What’s your favorite way to have pasta – Fresh from the stove top or baked in the oven?
This is a great weeknight meal…and also a good one for company!
Years ago I found a pasta dish on Cooking Light that is the perfect blend of pasta, tomatoes and cheese. The Italian sausage added to the tomato mixture is just heavenly! This comes together so quickly, and it makes a LOT!! I usually split the recipe into two containers so I can share one with someone else.
Baked Pasta with Sausage, Tomatoes and Cheese
1 (1-pound) package uncooked ziti (short tube-shaped pasta) – I used macaroni because I had LOTS on hand
1 pound hot turkey Italian sausage links (I use mild)
Step 2 Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Step 3 Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Step 4 Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Easier and faster than Lasagna, but super delicious, this pasta dish is a great busy night meal. You could even mix the whole thing up the day before and just pop it into the oven to heat it up! I served it with this Broccoli Salad and French Bread.
This is one of those recipes that you could put on repeat and no one would complain. Do you have a pasta recipe that you use make frequently?
I have an old recipe for you today that can serve as either an appetizer OR a side dish. It can be served any time of the year, but because it’s served with a (red) marinara or spaghetti sauce, it makes a great accompaniment to a Christmas menu! This is also a budget-friendly recipe!
This Toasted Ravioli is super fast and easy, and is a true crowd pleaser. I discovered this recipe years ago in my Southern Living Cookbook. Being crispy on the outside and cheesy on the inside, makes it irresistible! It’s a perfect finger food appetizer, but you can also serve it alongside a meal, as I did recently.
Packaged frozen Cheese Ravioli – Thawed
Seasoned bread crumbs
Grated Parmesan Cheese
1/4 Cup Milk
Cooking oil – Canola works well
Marinara or Spaghetti Sauce
In a dish, combine seasoned bread crumbs and about half as much Parmesan cheese.
In another dish, combine one egg and milk
Dip ravioli in egg wash, then breadcrumbs. Place enough oil in the bottom of a medium skillet. After it gets hot, add ravioli, a few at a time, Toast until golden This will only take a couple of minutes. Keep warm.
Serve with a marinara or spaghetti sauce.
I made this French Bread to go along with the meal. I broiled it until it was lightly browned and crisp. This has come to be one of my favorite breads to make because I can have bread in two hours from start to finish.
I hope you’ll add this ravioli recipe to your menu soon, then let me know what you thought about it!
If you need supper in a hurry, pasta is often a good option because it cooks so quickly. The recipe I’m sharing today came together in about 25 minutes, but it tastes like one of those dishes that took a long time to make! Oh my word, this is delicious!
The list of ingredients is small, too. I had all the ingredients on hand when I stumbled across this recipe. Pasta, sausage, tomatoes and some half and half all come together to make a satisfying and filling main dish! I can’t wait to make this again!
I found a recipe but tweaked it to our preferences. Here’s how I made it…
Pasta with Italian Sausage and Tomato Cream Sauce
12 oz. pasta – I used what I had – Elbow, but Ziti or rigatoni would be perfect
12 oz Italian sausage – I used mild
1 tablespoon olive oil
1/2 medium onion diced
3 cloves garlic minced
14.5 oz can diced tomatoes
1 cup fat-free half and half
2 cups fresh baby spinach or frozen works too!
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup grated Parmesan cheese
Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions. While the pasta is cooking begin the sauce.
In a large sauté pan, heat the olive oil over medium-high heat. Brown the Italian sausage and the onion, saute until translucent. Add the garlic and saute another minute.
Add tomatoes, simmer and reduce the liquid by half.
Lower the heat, stir in the half and half, spinach, salt, pepper. Simmer until the cream is heated and the spinach is wilted. Add the Parmesan cheese and simmer until the sauce has thickened slightly.
Season to taste with salt and pepper.
Drain the pasta, add to the sauce and stir to combine.
This meal needs a nice piece of bread to go along with it. I served a dish of applesauce instead of salad. It was a wonderful, fast meal!
I’m not a big pasta fan, but this recipe might change that!
I hope you’ll make and enjoy this quick and delicious recipe!
You don’t have the time to fuss with the assembly…
here’s what you need to do: Make Spaghetti Pie! This recipe was introduced to me almost ten years ago and it has become a staple in our house (meaning I make it a couple times a year, due to my love for fixing new recipes!). Recently I made it as I’m trying to thumb through my blog recipe file and make some of the dishes we loved. Take a look at this fork-full!