illet, brown sausage over medium-high heat, in batches and adding oil
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
ter to boil for the pasta. While waiting for the
0 minutes. Season with salt and white pepper. Pour milk into
br>Prepare pasta as directed, rinse with cold water, and set aside
In large skillet, brown sausage and drain. Stir in pasta and frozen vegetables. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until vegetables are tender but crisp, stirring occasionally. Sprinkle with cheese.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Preheat oven to 400 degrees.
Brown the sausage and drain well.
Mix in milk, soup, and sage. Stir in the Bisquick just until moistened.
Fill greased muffin cups. Bake until golden brown, 25-30 min (depending on your oven).
Add the onions and celery and cook over medium heat
In a 2 quart pot, combine soup, water, and basil.
Heat to boiling.
Add uncooked pasta.
Cook to almost done.
Add chicken and frozen vegetables.
Cook until vegetables and pasta are tender.
Top with American cheese.
In 3-quart saucepan, combine Prego and ravioli.
Over low heat, heat through; stir often.
Serve with grated Parmesan cheese.
Makes 4 servings.
Heat a non-stick frying pan over medium heat. Place the sausages in the pan and cook for 10 mins, turning, until browned. Leave to rest for 5 mins, then slice diagonally.
Return the sliced sausage to the pan and add the mushrooms. Cook over medium heat for 2-3 mins, until the mushrooms are starting to color and soften. Stir in the pasta sauce and simmer for 2-3 mins. Season to taste.
Meanwhile, cook the pasta according to the package instructions. Drain, toss with the sauce and stir in the basil. Top with Parmesan to serve.
olor; set aside.
Cook sausage in 10-inch nonstick skillet
Saute onion, peppers and pepper flakes in olive oil until onions start to brown.
Add garlic, salt, pepper, basil and oregano. Set aside.
Prick sausage links with a fork.
Saute in skillet with a little olive oil over medium heat until brown.
Add wine vinegar and canned tomatoes (with liquid).
Add the sauteed vegetable mixture.
Cover and simmer for 20 minutes.
Meanwhile cook pasta al dente.
Add cooked pasta to sausage and pepper mixture.
Stir and serve.
Preheat oven to 350\u00b0F.
Lightly brown smoked sausage and ham in large skillet over medium heat.
Stir in milk and flour; bring to a boil, stirring constantly.
Stir in pasta and cheeses. pour sausage mixture into small casserole dish; pour pasta sauce over top.
Bake covered, 25 minutes.
Uncover and sprinkle with bread crumbs; place under broiler to brown topping.
In large skillet, heat oil over medium heat. Add sausage and cook stirring frequently until sausage is browned.
Add peppers, onion and garlic. Cook 7-8 minutes or until vegetables are tender.
Stir in tomatoes, Creole seasoning, red pepper and salt. Mix well.
Add pasta. Toss gently to coat.
Reduce heat to medium and cook 5 minutes or until heat throughout.
Garnish with parsley of desired.
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
Cook the pasta in a large saucepan of
Start browning the sausage in a skillet. After a
Cook sausage per above directions. Cook the rigatoni according to the directions, keep warm.
In a large pan lace olive oil and garlic, saute for 30 seconds. Add peppers and cook until crisp tender.
Combine sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley and serve.