Taste of Home
Creole Sausage Pasta
TOTAL TIME: Prep: 20 min. Cook: 50 min.
YIELD: 8 servings.
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
Ingredients
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2 tablespoons olive oil
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2 packages (17.63 ounces each ) Italian sausage links, casings removed
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2 medium onions, chopped
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8 green onions, chopped
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1 medium green pepper, chopped
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6 garlic cloves, minced
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1 cup white wine
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2 cans (28 ounces each) diced tomatoes, undrained
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1 package (16 ounces) frozen sliced okra
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1 can (8 ounces) tomato sauce
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon Louisiana-style hot sauce
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1/4 teaspoon salt
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1/2 cup minced fresh parsley
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1 pound uncooked rigatoni
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1/2 cup shredded Parmesan cheese
Directions
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1.
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.
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2.
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.
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3.
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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