Are you craving hearty, flavorful meals that bring comfort to your table? Look no further! We’ve gathered 31 mouthwatering Italian sausage recipes perfect for busy weeknights, cozy weekends, and everything in between. From quick skillet dinners to slow-cooked delights, these ideas will inspire your next culinary adventure. Dive in and discover your new favorite dish!
Italian Sausage and Peppers
Bold and vibrant, Italian sausage and peppers is a classic dish that marries savory, spiced sausage with sweet, tender bell peppers and onions, creating a harmonious blend of flavors perfect for any occasion. Elegant yet approachable, this one-pan wonder delivers restaurant-quality results with minimal effort, making it ideal for weeknight dinners or entertaining guests. Its aromatic essence and colorful presentation evoke the warmth of Italian trattorias right in your own kitchen.
Ingredients
– 1 pound Italian sausage links
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 3 cloves garlic, minced
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– 1/2 cup chicken broth
– Salt to taste
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage links and cook for 5-6 minutes, turning occasionally, until browned on all sides.
3. Remove sausage from skillet and set aside on a plate, allowing it to rest for easier slicing later.
4. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
5. Add sliced onion and bell peppers, sautéing for 6-8 minutes until softened and slightly caramelized.
6. Stir in minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
7. Pour in chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits for added flavor.
8. Slice the rested sausage into 1/2-inch rounds and return to the skillet.
9. Simmer the mixture for 10-12 minutes, stirring occasionally, until the liquid reduces and the peppers are tender.
10. Season with salt to taste and remove from heat.
Effortlessly versatile, this dish boasts a tender yet firm texture from the sausage, complemented by the soft, sweet peppers and savory broth reduction. Serve it over creamy polenta, tucked into a crusty hoagie roll for a hearty sandwich, or alongside a simple green salad to let the robust flavors shine.
Sausage and Penne Pasta with Tomato Cream Sauce
Lusciously rich and deeply comforting, this sausage and penne pasta with tomato cream sauce marries robust Italian flavors with velvety sophistication. Perfect for weeknight dinners or entertaining guests, it transforms simple ingredients into an elegant culinary experience. Each bite delivers a harmonious blend of savory sausage, al dente pasta, and a luxuriously smooth sauce that clings beautifully to every tube.
Ingredients
– 1 pound sweet Italian sausage
– 12 ounces penne pasta
– 2 tablespoons olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 (28-ounce) can crushed tomatoes
– 1 cup heavy cream
– 1/2 teaspoon red pepper flakes
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Remove sausage from casings and add to skillet, breaking into 1/2-inch pieces with a wooden spoon.
6. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
7. Add diced onion and cook for 4-5 minutes until translucent and softened.
8. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
9. Pour in crushed tomatoes and bring to a simmer, reducing heat to medium-low.
10. Cook sauce for 10 minutes uncovered, stirring occasionally to prevent scorching.
11. Stir in heavy cream and simmer for 3-4 minutes until slightly thickened.
12. Add cooked pasta to the skillet, tossing to coat evenly with sauce.
13. Sprinkle Parmesan cheese over pasta and toss until melted and incorporated.
14. Season with salt and black pepper, adjusting to desired taste.
15. Stir in chopped fresh basil just before serving.
16. Serve immediately in warm bowls, garnished with additional basil and Parmesan if desired.
Juxtaposing textures create culinary magic here—the firm pasta tubes cradle the creamy sauce while savory sausage crumbles provide delightful contrast. For an elegant presentation, serve in shallow bowls with a drizzle of high-quality olive oil and a side of crusty bread to soak up every last drop of the luxurious sauce. The subtle heat from red pepper flakes balances the richness, making each forkful irresistibly complex yet comforting.
Hearty Sausage and White Bean Soup
Kindly simmered to perfection, this robust soup combines savory sausage with creamy white beans in a rich broth that warms from the inside out. Its aromatic blend of herbs and vegetables creates a comforting bowl perfect for crisp autumn evenings, offering both nourishment and deep, satisfying flavors that linger delightfully on the palate.
Ingredients
– 1 lb Italian sausage
– 2 tbsp olive oil
– 1 cup diced onion
– 1 cup diced carrot
– 1 cup diced celery
– 4 cloves minced garlic
– 6 cups chicken broth
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add 1 pound of Italian sausage, removed from casings if necessary, and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. Tip: For easier crumbling, slightly freeze the sausage for 10 minutes before cooking.
4. Add 1 cup of diced onion, 1 cup of diced carrot, and 1 cup of diced celery to the pot, sautéing for 5 minutes until vegetables begin to soften.
5. Stir in 4 cloves of minced garlic and cook for 1 minute until fragrant.
6. Pour in 6 cups of chicken broth, scraping the bottom of the pot to incorporate any browned bits for added flavor.
7. Add 2 (15 ounce) cans of drained and rinsed cannellini beans, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of black pepper.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
9. Tip: Simmering with the lid slightly ajar prevents overflow while enhancing depth.
10. Stir in 1/4 cup of chopped fresh parsley and cook for 2 more minutes.
11. Tip: Add parsley at the end to preserve its bright color and fresh taste.
12. Remove from heat and let stand for 5 minutes before serving.
Unveil a velvety texture where tender beans meld with hearty sausage, delivering a harmonious balance of earthy herbs and savory richness. Serve it alongside crusty bread for dipping, or top with a sprinkle of Parmesan to elevate each spoonful into a cozy, gourmet experience.
Classic Sausage and Mushroom Risotto
Creamy and comforting, this classic sausage and mushroom risotto embodies rustic Italian elegance with its rich, savory depth and velvety texture. Crafted with arborio rice, earthy mushrooms, and robust sausage, each spoonful delivers a symphony of flavors that feels both indulgent and wholesome. Perfect for a cozy dinner or an impressive meal, it’s a dish that marries simplicity with sophistication.
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 8 oz cremini mushrooms, sliced
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups arborio rice
– 1/2 cup dry white wine
– 6 cups chicken broth, warmed to 180°F
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 cup fresh parsley, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes.
2. Add 1 lb Italian sausage, breaking it into small pieces with a spoon, and cook for 8–10 minutes until browned and cooked through.
3. Remove the sausage from the pot with a slotted spoon, leaving the rendered fat behind, and set it aside on a plate.
4. Add 8 oz sliced cremini mushrooms to the pot and sauté for 5–7 minutes until they release their moisture and turn golden brown.
5. Stir in 1 small diced onion and cook for 4–5 minutes until translucent and softened.
6. Add 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Pour in 1 1/2 cups arborio rice and toast for 2 minutes, stirring constantly to coat each grain with the oil.
8. Deglaze the pot with 1/2 cup dry white wine, scraping up any browned bits from the bottom, and cook for 2–3 minutes until the wine is mostly absorbed.
9. Begin adding 6 cups warmed chicken broth, one ladleful at a time, stirring continuously after each addition until the liquid is fully absorbed before adding the next, which should take about 25–30 minutes total.
10. Return the cooked sausage to the pot after the third ladle of broth has been incorporated.
11. Continue adding broth and stirring until the rice is al dente with a creamy consistency, testing for doneness by tasting a grain—it should be tender but slightly firm to the bite.
12. Remove the pot from the heat and stir in 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1/4 cup chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper until well combined and glossy.
13. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld together.
A final stir yields a luxuriously creamy dish with a perfect balance of savory sausage, earthy mushrooms, and nutty Parmesan. Serve it immediately in shallow bowls, garnished with extra parsley and a drizzle of olive oil for an elegant touch, or pair with a crisp green salad to complement its richness.
Stuffed Bell Peppers with Italian Sausage
Nestled within vibrant bell peppers, a savory filling of Italian sausage, rice, and aromatic herbs creates a comforting yet sophisticated meal perfect for autumn evenings. This classic dish balances robust flavors with wholesome ingredients, offering both visual appeal and satisfying depth in every bite. Preparing these peppers transforms simple components into an elegant centerpiece worthy of any dinner table.
Ingredients
– 4 large bell peppers
– 1 pound Italian sausage
– 1 cup cooked white rice
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat the oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Bring a large pot of salted water to a boil over high heat.
4. Blanch the hollowed peppers in the boiling water for 3 minutes to soften slightly.
5. Remove the peppers from the water and drain them upside down on paper towels.
6. Heat a large skillet over medium-high heat and add the Italian sausage.
7. Cook the sausage for 6-8 minutes, breaking it into crumbles with a spoon until no pink remains.
8. Add the diced onion to the skillet and sauté for 3 minutes until translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Transfer the sausage mixture to a large bowl and let it cool for 5 minutes.
11. Mix in the cooked white rice, Parmesan cheese, parsley, oregano, salt, and black pepper.
12. Spoon the filling evenly into the prepared bell peppers, packing it down gently.
13. Place the stuffed peppers upright in a baking dish.
14. Pour the marinara sauce around the base of the peppers in the dish.
15. Cover the dish tightly with aluminum foil.
16. Bake at 375°F for 25 minutes.
17. Remove the foil and sprinkle the shredded mozzarella cheese over the tops of the peppers.
18. Return to the oven and bake uncovered for 10 minutes until the cheese is melted and bubbly.
19. Let the peppers rest for 5 minutes before serving.
Each pepper emerges tender yet firm, with the filling offering a hearty blend of savory sausage and herbs. Elevate the presentation by drizzling with extra marinara and a sprinkle of fresh parsley, perfect alongside a crisp green salad for a complete meal.
Spicy Italian Sausage Pizza
Warm, aromatic, and utterly irresistible, this Spicy Italian Sausage Pizza brings the rustic charm of Italy to your kitchen with its bold flavors and perfect balance of heat and savory richness. Crafted with care, it features a crisp, golden crust topped with zesty tomato sauce, melted cheese, and robust sausage for a meal that feels both indulgent and comforting. Ideal for a cozy dinner or entertaining guests, this recipe promises to delight with every bite.
Ingredients
– 1 pound pizza dough
– 1/2 cup tomato sauce
– 8 ounces spicy Italian sausage, casings removed
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
Instructions
1. Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. On a floured surface, roll out the pizza dough into a 12-inch circle, ensuring an even thickness for a crisp crust.
3. Brush the dough with 1 tablespoon of olive oil to prevent sogginess and enhance browning.
4. Spread 1/2 cup of tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
5. In a skillet over medium-high heat, cook 8 ounces of spicy Italian sausage for 5-7 minutes until browned and crumbled, then drain excess grease.
6. Sprinkle 2 cups of shredded mozzarella cheese over the sauce, covering it completely.
7. Distribute the cooked sausage evenly over the cheese layer.
8. Top with 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes for added flavor and heat.
9. Carefully transfer the pizza to the preheated pizza stone or baking sheet using a peel or inverted baking sheet.
10. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
11. Remove from the oven and let rest for 5 minutes before slicing to allow the cheese to set.
Bubbly, golden, and aromatic, this pizza boasts a crisp crust that gives way to a molten, cheesy interior with a spicy kick from the sausage. Serve it sliced with a side of fresh arugula salad to balance the richness, or enjoy it as a standout centerpiece for your next gathering, where its robust flavors are sure to impress.
Grilled Sausage and Vegetable Skewers
Fragrant and vibrant, these grilled sausage and vegetable skewers capture the essence of summer entertaining with their smoky char and colorful presentation. Perfectly balanced between savory sausage and crisp, caramelized vegetables, they offer a delightful harmony of flavors that will elevate any backyard gathering or weeknight dinner. Their effortless elegance makes them a standout dish that requires minimal preparation for maximum impact.
Ingredients
– 1 pound Italian sausage links
– 2 bell peppers (any color)
– 1 large red onion
– 2 zucchini
– 3 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Preheat grill to medium-high heat (400°F).
3. Cut 1 pound Italian sausage links into 1-inch pieces.
4. Core and seed 2 bell peppers, then cut into 1-inch squares.
5. Peel and cut 1 large red onion into 1-inch chunks.
6. Slice 2 zucchini into 1/2-inch thick rounds.
7. In a large bowl, combine 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Add sausage pieces, bell pepper squares, onion chunks, and zucchini rounds to the bowl with the oil mixture.
9. Toss gently until all ingredients are evenly coated with the seasoning blend.
10. Thread the sausage and vegetables onto the soaked skewers, alternating ingredients for visual appeal and even cooking.
11. Place skewers on the preheated grill and cook for 4-5 minutes.
12. Flip skewers using tongs and grill for another 4-5 minutes until sausage is cooked through and vegetables develop grill marks.
13. Remove skewers from grill and let rest for 2 minutes before serving.
Grilled to perfection, these skewers offer a satisfying contrast between the juicy, savory sausage and the tender-crisp vegetables with their sweet, smoky notes. Serve them over a bed of quinoa or with a side of tangy yogurt sauce for a complete meal that celebrates seasonal produce and effortless entertaining.
Creamy Sausage and Spinach Tortellini
Nourishing and indulgent, this creamy sausage and spinach tortellini combines rich Italian flavors with comforting elegance. Perfect for weeknight dinners or entertaining guests, it delivers restaurant-quality sophistication in under 30 minutes. The velvety sauce clings beautifully to each cheese-filled tortellini, creating a dish that feels both luxurious and approachable.
Ingredients
– 1 lb Italian sausage
– 1 tbsp olive oil
– 3 cloves garlic
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 tsp red pepper flakes
– 20 oz cheese tortellini
– 4 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound Italian sausage, removing casings if present, and cook for 6-8 minutes while breaking into crumbles until browned.
3. Mince 3 cloves garlic and add to the skillet, cooking for 1 minute until fragrant.
4. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine.
5. Add 1/2 teaspoon red pepper flakes and bring the mixture to a gentle simmer.
6. Reduce heat to medium-low and cook for 5 minutes, allowing the sauce to thicken slightly.
7. Meanwhile, cook 20 ounces cheese tortellini in salted boiling water according to package directions until al dente.
8. Drain the tortellini thoroughly, reserving 1/4 cup pasta water.
9. Add 4 cups fresh spinach to the skillet and wilt for 2 minutes, stirring continuously.
10. Stir in the drained tortellini until fully coated in the creamy sauce.
11. Sprinkle 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper over the pasta.
12. Toss everything together for 1-2 minutes, adding reserved pasta water as needed to achieve a silky consistency.
Heavenly in both texture and flavor, this dish features tender tortellini enveloped in a velvety cream sauce with subtle heat from the pepper flakes. Serve immediately garnished with extra Parmesan and a side of crusty bread to soak up every last drop of the luxurious sauce.
Italian Sausage Lasagna Bake
Elegant yet comforting, this Italian Sausage Lasagna Bake layers rich, savory flavors with creamy cheeses and tender pasta for a showstopping meal. Perfect for gatherings or cozy nights in, it delivers the heartiness of traditional lasagna with a streamlined preparation that’s sure to impress. Each bite melds robust sausage, tangy tomato sauce, and velvety ricotta into a harmonious dish that feels both indulgent and approachable.
Ingredients
– 1 pound Italian sausage
– 1 (28-ounce) can crushed tomatoes
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12 no-boil lasagna noodles
– 2 cups whole milk ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 2 tablespoons olive oil
– 1/4 cup fresh basil, chopped
Instructions
1. Preheat the oven to 375°F.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Add 1 pound Italian sausage and cook for 8-10 minutes, breaking it into crumbles with a spoon until browned.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Simmer the sauce for 10 minutes, stirring occasionally, to allow flavors to meld.
7. In a medium bowl, combine 2 cups whole milk ricotta cheese, 1 large egg, and 1/4 cup grated Parmesan cheese until smooth.
8. Spread 1/2 cup of the sausage sauce evenly in the bottom of a 9×13-inch baking dish.
9. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
10. Spread half of the ricotta mixture over the noodles.
11. Sprinkle 1/2 cup shredded mozzarella cheese over the ricotta layer.
12. Repeat the layers: sauce, noodles, remaining ricotta mixture, and 1/2 cup mozzarella.
13. Top with the final layer of noodles, remaining sauce, and remaining 1 cup mozzarella cheese.
14. Cover the baking dish tightly with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
16. Let the lasagna rest for 10 minutes before slicing to set the layers.
17. Garnish with 1/4 cup chopped fresh basil before serving.
Yield a masterpiece with layers that hold their shape, offering a balance of savory sausage, bright tomatoes, and creamy cheese. You might serve it alongside a crisp green salad or garlic bread for a complete, satisfying meal that delights the senses.
Savory Sausage and Ricotta Calzone
On a crisp autumn afternoon, few comforts rival the golden, flaky embrace of a homemade calzone, its savory filling bubbling with rustic charm. Our savory sausage and ricotta version marries robust Italian flavors with creamy indulgence, perfect for a cozy family dinner or elegant entertaining.
Ingredients
– 1 lb Italian sausage
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp red pepper flakes
– 1 lb pizza dough
– 2 tbsp olive oil
– 1 large egg
– 1 tbsp water
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook Italian sausage for 8-10 minutes until browned and crumbled, then drain excess fat.
3. Tip: For deeper flavor, lightly toast the dried oregano in the warm skillet before adding other ingredients.
4. In a bowl, combine ricotta, mozzarella, Parmesan, basil, oregano, garlic powder, and red pepper flakes.
5. Fold in cooked sausage until evenly distributed.
6. Divide pizza dough into 4 equal portions and roll each into a 7-inch circle on a floured surface.
7. Spoon 1/2 cup filling onto one half of each dough circle, leaving a 1-inch border.
8. Tip: Brushing the edges with water before folding helps seal the calzone securely.
9. Fold dough over filling, press edges firmly, and crimp with a fork to seal.
10. Whisk egg with 1 tbsp water to make an egg wash.
11. Brush each calzone with egg wash and make 3 small slits on top for steam to escape.
12. Tip: For extra crispness, brush with olive oil instead of egg wash for a vegan option.
13. Bake for 18-20 minutes until golden brown and filling is bubbling.
14. Let rest for 5 minutes before serving.
Let the calzone cool slightly to set the molten cheese interior, yielding a satisfying contrast between the crisp, bronzed crust and the lush, herbed filling. Serve with a side of marinara for dipping, or slice into elegant strips as an appetizer for your next gathering.
Sausage and Broccoli Rabe Orecchiette
Zesty and sophisticated, this Sausage and Broccoli Rabe Orecchiette marries rustic Italian flavors with elegant simplicity. The slight bitterness of the broccoli rabe perfectly balances the savory richness of the sausage, creating a harmonious dish that feels both comforting and refined. Each component is thoughtfully prepared to ensure a delightful culinary experience from the first bite to the last.
Ingredients
– 12 ounces orecchiette pasta
– 1 pound Italian sausage, casings removed
– 1 bunch broccoli rabe, trimmed and chopped
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/2 cup grated Parmesan cheese
– Salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the orecchiette pasta and cook for 10-12 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the Italian sausage, breaking it into small crumbles with a spoon, and cook for 6-8 minutes until browned and cooked through.
5. Tip: Render the sausage slowly to develop a deeper flavor without burning.
6. Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
7. Incorporate the chopped broccoli rabe, stirring to combine, and cook for 3-4 minutes until wilted but still vibrant green.
8. Tip: Blanch the broccoli rabe briefly in the pasta water for 1 minute before adding to the skillet to reduce bitterness.
9. Drain the cooked pasta, reserving 1/2 cup of pasta water.
10. Add the drained orecchiette to the skillet with the sausage and broccoli rabe mixture.
11. Pour in the reserved pasta water and remaining 1 tablespoon of olive oil, tossing to combine and create a light sauce.
12. Tip: The starchy pasta water helps emulsify the sauce, giving it a silky texture.
13. Stir in the grated Parmesan cheese until evenly distributed and slightly melted.
14. Season with salt to taste and serve immediately. Pleasantly textured with tender pasta, crisp-tender broccoli rabe, and savory sausage crumbles, this dish offers a robust flavor profile enhanced by a hint of heat from the red pepper. For a creative twist, top with toasted breadcrumbs or a drizzle of lemon-infused olive oil to add brightness and crunch.
Tuscan Sausage and Potato Soup
Savor the rustic charm of this hearty soup, where Italian sausage melds with tender potatoes in a rich broth infused with aromatic herbs. Perfect for crisp autumn evenings, it delivers comforting warmth and sophisticated flavor in every spoonful. This one-pot wonder comes together effortlessly, making it ideal for both weeknight dinners and elegant entertaining.
Ingredients
– 1 lb Italian sausage
– 1 tbsp olive oil
– 1 cup diced yellow onion
– 2 cloves minced garlic
– 4 cups peeled and cubed russet potatoes
– 4 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup heavy cream
– 2 cups chopped kale
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Remove casings from 1 pound Italian sausage and crumble the meat into the pot.
3. Cook sausage for 5-7 minutes, breaking it into small pieces with a wooden spoon, until browned and no longer pink.
4. Add 1 cup diced yellow onion and sauté for 3 minutes until translucent.
5. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
6. Add 4 cups peeled and cubed russet potatoes, tossing to coat with the aromatics.
7. Pour in 4 cups chicken broth, scraping the bottom to incorporate any browned bits for enhanced flavor.
8. Stir in 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.
10. Stir in 1/2 cup heavy cream and 2 cups chopped kale.
11. Simmer uncovered for 5 minutes until kale is wilted and soup is slightly thickened.
12. Ladle into bowls and serve immediately.
Kale retains its vibrant color and slight crunch when added at the end, providing a beautiful contrast to the creamy potatoes and rich sausage. The broth achieves a velvety consistency from the starch released by the potatoes, while the oregano lends an authentic Tuscan aroma. For an elegant presentation, garnish with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese.
Linguine with Sausage and Kale
Elegant yet approachable, this linguine with sausage and kale combines rustic Italian flavors with wholesome ingredients for a satisfying weeknight dinner. The savory sausage, tender greens, and al dente pasta create a harmonious dish that feels both nourishing and indulgent.
Ingredients
– 12 ounces linguine
– 1 pound Italian sausage, casings removed
– 1 bunch kale, stems removed and leaves chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 teaspoon red pepper flakes
– 1/2 cup grated Parmesan cheese
– Salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until browned and cooked through.
5. Tip: Render the sausage fat thoroughly for maximum flavor development in the sauce.
6. Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
7. Incorporate the chopped kale and cook for 3-4 minutes, stirring frequently until wilted and bright green.
8. Tip: Massage the kale briefly with your hands before cooking to tenderize the leaves and reduce bitterness.
9. Reserve 1/2 cup of pasta water before draining the linguine.
10. Add the drained linguine to the skillet with the sausage and kale mixture.
11. Pour in 1/4 cup of the reserved pasta water and toss everything together to combine.
12. Tip: The starchy pasta water helps create a light emulsion that coats the linguine perfectly.
13. Sprinkle with grated Parmesan cheese and toss again until the cheese melts and forms a creamy sauce.
14. Season with salt to taste and serve immediately.
The finished dish boasts a wonderful contrast of textures—the firm linguine, juicy sausage crumbles, and slightly crisp kale leaves—all brought together by a light, cheesy sauce. For an extra touch of elegance, garnish with additional Parmesan and a drizzle of high-quality olive oil just before serving.
Baked Ziti with Italian Sausage
Lusciously layered with robust flavors, this baked ziti with Italian sausage combines tender pasta, savory meat, and creamy cheeses for a comforting yet sophisticated dish. Perfect for gatherings or cozy nights in, it delivers the heartiness of Italian-American cuisine with an elegant touch.
Ingredients
– 1 pound ziti pasta
– 1 pound Italian sausage, casings removed
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded mozzarella cheese
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat, then add the ziti pasta and cook for 8 minutes until al dente, draining it well afterward.
3. In a large skillet, heat the olive oil over medium heat, then add the Italian sausage and cook for 6-8 minutes, breaking it into crumbles with a spoon until browned.
4. Add the diced onion to the skillet and sauté for 4-5 minutes until softened, then stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes, then add the dried oregano, red pepper flakes, salt, and black pepper, simmering the sauce for 10 minutes over medium-low heat to meld flavors.
6. In a large bowl, combine the drained pasta with the sausage sauce, tossing gently to coat evenly.
7. Spread half of the pasta mixture into the prepared baking dish, then dollop with the ricotta cheese and sprinkle with 1 cup of the mozzarella cheese.
8. Top with the remaining pasta mixture, then cover with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
9. Bake uncovered for 25-30 minutes until the cheese is golden and bubbly, then let it rest for 5 minutes before serving.
10. Garnish with chopped fresh basil just before serving.
Delightfully rich and satisfying, this baked ziti boasts a perfect balance of creamy, cheesy layers and zesty tomato sauce, with the Italian sausage adding a subtle spice. For an extra touch, serve it alongside a crisp green salad or garlic bread to complement the hearty textures.
Sausage-Stuffed Mushrooms
Glistening with savory promise, these sausage-stuffed mushrooms transform humble ingredients into an elegant appetizer that captivates with every bite. Perfectly sized for gatherings or intimate dinners, they offer a harmonious blend of earthy fungi and rich, seasoned filling. Their golden-brown tops and aromatic allure make them irresistible from the first glance to the last morsel.
Ingredients
– 24 large cremini mushrooms
– 1 pound Italian sausage
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist and remove the stems from 24 large cremini mushrooms, setting the caps aside.
3. Finely chop the mushroom stems to incorporate into the filling later.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering.
5. Add 1 pound of Italian sausage to the skillet, breaking it apart with a spoon.
6. Cook the sausage for 5-7 minutes, until no pink remains and it is lightly browned.
7. Stir in the chopped mushroom stems and 2 cloves of minced garlic, cooking for 2 more minutes until fragrant.
8. Remove the skillet from heat and transfer the mixture to a bowl to cool slightly.
9. Tip: Allowing the mixture to cool prevents the breadcrumbs from becoming soggy when mixed.
10. Add 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt to the bowl.
11. Mix all ingredients thoroughly until well combined.
12. Stuff each mushroom cap generously with the sausage mixture, mounding it slightly.
13. Tip: Use a small spoon for easy filling and to keep your hands clean.
14. Arrange the stuffed mushrooms on the prepared baking sheet in a single layer.
15. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
16. Tip: For extra crispiness, broil for the final 2-3 minutes, watching closely to avoid burning.
17. Remove from the oven and let cool for 5 minutes before serving.
Zesty and satisfying, these stuffed mushrooms boast a tender texture with a crisp, golden topping that contrasts beautifully. The savory sausage melds with earthy mushrooms and sharp Parmesan, creating a depth of flavor perfect for pairing with a crisp white wine or as a standout party appetizer.
Sausage and Vegetable Frittata
Vividly golden and brimming with rustic charm, this sausage and vegetable frittata marries savory Italian sausage with garden-fresh produce in a custardy egg base, creating a dish that transitions effortlessly from brunch centerpiece to elegant weeknight supper. Its versatility shines through each carefully layered ingredient, promising a meal that feels both indulgent and nourishing.
Ingredients
– 8 large eggs
– 1/2 cup whole milk
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1/2 lb Italian sausage, casings removed
– 1 small yellow onion, diced
– 1 red bell pepper, diced
– 1 cup baby spinach
– 1/2 cup shredded Parmesan cheese
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. In a medium bowl, whisk together 8 large eggs, 1/2 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
3. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
4. Add 1/2 lb Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 5–7 minutes until browned and cooked through.
5. Tip: Render the sausage slowly to develop a deeper flavor without burning.
6. Add 1 small diced yellow onion and 1 diced red bell pepper to the skillet, sautéing for 4–5 minutes until softened.
7. Stir in 1 cup baby spinach and cook for 1–2 minutes until just wilted.
8. Pour the egg mixture evenly over the sausage and vegetables in the skillet.
9. Sprinkle 1/2 cup shredded Parmesan cheese over the top.
10. Cook on the stovetop without stirring for 3–4 minutes until the edges begin to set.
11. Tip: Gently lift the edges with a spatula to allow uncooked egg to flow underneath for an even cook.
12. Transfer the skillet to the preheated oven and bake for 12–15 minutes until the center is set and the top is golden.
13. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
14. Remove from the oven and let rest for 5 minutes before slicing.
Perfectly balanced, this frittata boasts a creamy interior punctuated by the hearty crunch of vegetables and the rich spice of sausage. Serve it warm with a side of arugula salad dressed in lemon vinaigrette, or slice it into wedges for a portable picnic option that delights with every bite.
Conclusion
Excitingly, these 31 Italian sausage recipes offer endless inspiration for easy, flavorful meals. We hope you try them, share your favorites in the comments, and pin this roundup to your Pinterest boards for future cooking adventures!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
