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Creole Sausage Pasta

My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!—Lisa Nelson, Bluffton, South Carolina
  • Total Time
    Prep: 20 min. Cook: 50 min.
  • Makes
    8 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 packages (17.63 ounces each ) Italian sausage links, casings removed
  • 2 medium onions, chopped
  • 8 green onions, chopped
  • 1 medium green pepper, chopped
  • 6 garlic cloves, minced
  • 1 cup white wine
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 package (16 ounces) frozen sliced okra
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Louisiana-style hot sauce
  • 1/4 teaspoon salt
  • 1/2 cup minced fresh parsley
  • 1 pound uncooked rigatoni
  • 1/2 cup shredded Parmesan cheese

Directions

  • In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain.
  • Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley.
  • Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.
Nutrition Facts
1 serving: 659 calories, 33g fat (10g saturated fat), 71mg cholesterol, 1594mg sodium, 64g carbohydrate (12g sugars, 8g fiber), 27g protein.

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