ell peppers and cook until they begin to soften.
Add Italian sausage to
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.
e salt and gently whisk
Saute Italian sausage and fennel seeds in olive oil.<
l just a enough so sausage doesn't stick.
In large skillet over medium heat, heat Italian sausage links with water to boiling.
Cover and cook 5 minutes.
Remove cover; continue cooking and turning sausages frequently until water evaporates and sausage links are well browned, about 20 minutes. Remove sausages to paper towels to drain.
Brown sausage in skillet. In another skillet, add a little oil and saute garlic and the peppers (cut into strips). Season the peppers with salt. Drain sausage and combine with peppers. Add the sauteed onion.
Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
Repeat, and bake 25 minutes.
Let stand 10 minutes before serving.
In frying pan, cook sausage until mostly done.
Place on baking dish and add pepper and onions.
Next, add the Italian tomatoes and Italian seasoning.
Bake at 325\u00b0 for about 1 hour.
Cook sausage in skillet until well browned on all sides.
(A combination of mild and hot sausage makes an extra flavorful dish.)
Pour off fat.
Add peppers, onion and oregano; toss with sausage and cook another 8 minutes.
b>and diced green bell peppers along with the minced garlic, and
n the sausage and cook, stirring and breaking up
eole seasoning, and 1/4 cup
Cook pasta according to package directions.
Meanwhile, cut sausage into bite-size pieces.
In a large skillet cook sausage and peppers over med-high heat until sausage is brown.
Drain off fat.
Add broth & pepper to skillet.
Bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Remove from heat.
Drain pasta and toss with sausage mixture.
re browned, cut into discs and cook each side until cooked
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
Heat Actifry for 1 minute.
Add Sausages and cook for 10 minutes.
Meanwhile, slice onions and peppers.
Remove all fat from pan except 1 Tbsp; add 1/2 tsp of oil if it is dry.
Add peppers, onions salt and pepper.
Cook 10 minutes.
Enjoy with Baked potato halves.
>and saute the onion until fragrant and translucent. Add the Italian sausage
Cut sausage in pieces about 1 1/2-inches each.
Fry in vegetable oil 20 to 25 minutes and set aside.
Fry peppers in oil until tender. Add salt, pepper and Italian seasoning. Add peppers and sausage and simmer about 15 minutes. Eat with Italian bread!