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.
Saute Italian sausage and fennel seeds in olive oil.<
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.
eat, start to cook the italian sausage and crushed garlic. Cook for 8
otal.
Remove from grill and keep warm.
Meanwhile, in
he peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6
dd both the diced onions and diced green bell peppers along
In hot skillet, add a little olive oil. Slice hot links to bite size (you can use one or more hot links). Add to hot skillet. Patty out Italian sausage and add to skillet. Cook until done. Remove from skillet, then add garlic. Saute. Now add tomato sauce, sliced peppers and if you want onions. Cook until almost tender, then add back all sausage. Let simmer until all flavors mingle.
Heat over to 375 deg. F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut each sausage link into 4 pieces. In 12-inch nonstick skillet, cook sausage over medium heat 10 to 12 minutes, stirring occasionally until brown; drain.
In baking dish, mix sausage and remaining ingredients except cheese. Cover baking dish with foil.
Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until sausage is no longer pink and orzo is tender.
Remove and discard casings from the sausage.
In a large Dutch
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.
>and saute the onion until fragrant and translucent. Add the Italian sausage
killet, brown sausage over medium-high heat, in batches and adding oil
Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2\" to 1 3/4\" round.
Place in a lightly greased 9\" x 13\" baking pan or casserole dish; Bake, uncovered, at 375\u00b0 for 30 to 35 minutes. Drain off fat before serving.
In a large skillet cook sausage over medium heat about 8
Remove the casing from the Italian sausage and brown over medium heat for
Brown the sausage in a large Dutch oven
rim crusts from bread and cube.
Crumble sausage into a large
edium high heat and stir in sausage; cook until browned and cooked through