- 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
- 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.
- 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.
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
"This wasn't bad, not 5 stars but ok. I used regular Italian sausage as we don't like turkey replacements for things. I used an orange bell pepper instead of green and used whole milk mozzarella because we don't use any kind of low fat dairy, also I increased the mozzarella to 1 1/2 cups and added 1/2 cup of parmesan. I did have to add 3 cloves of fresh garlic because it is just a given ingredient in almost everything we eat. Like another reviewer said it made 3 realistic sized portions. Anymore I've found that you have to look at the number of servings something makes and cut that number in half especially when feeding more then 2 people."
"I love this recipe!!! I do double the Hot Italian Sausage as my family likes meaty dishes. I have made this about 6 times, and it just gets better and easier every time!!! Thank you for such a tasty dinner."
"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."
"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."