SWEET ITALIAN SAUSAGE PASTA RECIPE RECIPES

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CORN AND SAUSAGE PASTA RECIPE | BON APPéTIT



Corn and Sausage Pasta Recipe | Bon Appétit image

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Provided by Chris Morocco

Yield 4 Servings

Number Of Ingredients 11

12 oz. rigatoni, spaghetti, or any pasta you have on hand
Kosher salt
¼ cup extra-virgin olive oil
1 lb. sweet Italian sausage, casings removed
6 garlic cloves, thinly sliced
2 sprigs basil, plus 1 cup leaves for serving
½ tsp. Aleppo-style pepper or other mild red pepper flakes
2 cups fresh corn kernels (from about 2 ears)
4 Tbsp. unsalted butter, cut into pieces
2 oz. Parmesan, coarsely grated, plus more for serving
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking liquid.
  • Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
  • Reduce heat to medium and cook garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes. Add basil sprigs and Aleppo-style pepper; cook, stirring, until basil is wilted, about 1 minute.
  • Add corn and ½ cup water to pot and cook, stirring often, until corn is mostly tender, about 3 minutes. Stir in pasta and 1 cup pasta cooking liquid. Then add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
  • Add 2 oz. Parmesan in several additions, stirring after each addition until sauce is smooth. Return sausage to pot and cook, adding a splash or two more of cooking liquid if needed to loosen sauce, until flavors meld, about 1 minute. Taste and season with salt and pepper.
  • Divide pasta among shallow bowls; top with basil leaves and more Parmesan.

EASY ITALIAN SAUSAGE AND PEPPERS RECIPE: HOW TO MAKE IT



Easy Italian Sausage and Peppers Recipe: How to Make It image

My sister was hosting a birthday party and asked me to bring Italian sausage and peppers. I'd never made them before, so I altered a braised pepper recipe. Now family members request this dish often.—Jeanne Corsi, Arnold, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 12

3 pounds Italian sausage links, cut into 3/4-inch slices
4 medium green peppers, cut into thin strips
1 medium onion, thinly sliced and quartered
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon lemon juice
6 plum tomatoes, coarsely chopped
Hot cooked polenta, optional

Steps:

  • In a Dutch oven or large skillet, cook the sausage over medium heat until no longer pink; drain. Add the next 9 ingredients. , Cover and cook until vegetables are tender-crisp, 10-12 minutes stirring, occasionally. Add tomatoes and heat through. If desired, serve with polenta.

Nutrition Facts : Calories 224 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 12g protein.

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