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Sausage Pizza Pasta Recipe
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Sausage Pizza Pasta Recipe

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It's pizza in a bowl! Here's a terrific (and tasty) way to make sure your kids get the whole grains and vegetables they need to grow up big and strong. —Danna Holt, Shoals, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound Italian turkey sausage links, casings removed
  • 2 cups sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 cups uncooked whole grain spiral pasta
  • 1 can (15 ounces) pizza sauce
  • 1-1/2 cups water
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1-1/4 cups: 358 calories, 8g fat (3g saturated fat), 36mg cholesterol, 577mg sodium, 52g carbohydrate (7g sugars, 4g fiber), 21g protein.

Directions

  1. In a Dutch oven, cook sausage, mushrooms, green pepper and onion over medium heat 5-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
  2. Stir in pasta, pizza sauce, water, Italian seasoning and salt; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until pasta is tender. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Sausage Pizza Pasta in Simple & Delicious February/March 2014, p2-5

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Sausage Pizza Pasta

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(2)
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MY REVIEW
cbachtel User ID: 3618273 255378
Reviewed Oct. 13, 2016

"I tried this for dinner because I had all ingredients at home, or thought I did. I ended up not having mozzarella cheese, but did have an italian blend so that worked, and my jar of Pizza Sauce was only 14 oz, but it didn't seem to matter. We don't like mushrooms so I left those out, but everything else was the same. The pasta was tender in 10 minutes, but I left the pan on the lowest setting while my cheese melted, so I'm sure it cooked more at the very end. My husband liked it well enough to say he liked it, and that NEVER happens, so that was high praise from him. The turkey sausage I used was the Ruzzo's Italian Turkey Sausage, and removed the skins easily when the links were partially thawed. It gave the sauce the right amount of spice, I thought with the Italian seasoning. I thought it made a lot and could see where it could serve 6, as long as they aren't big eaters.. This warms up well as leftovers too. I did add a few red pepper flakes, but I don't think it really needed that unless you want the heat. I will keep the recipe to make again."

MY REVIEW
BuckeyeOH User ID: 1163147 185677
Reviewed Jan. 7, 2014

"This dish only calls for 1 lb of sausage, and I used a 20-oz package. For hearty eaters, this turned out to only be enough for 3 people, instead of 6 servings. I had expected to have enough leftovers for a 2nd night. One member of my family would've liked more green pepper and more onion. Step #1 took twice as long to do even with frequent stirring--about 10 minutes. Step #2 also took longer, on account of the whole-grain pasta not being cooked within 10-15 minutes; I'd either pre-cook the pasta and add it near the end or allow more cooking time."

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