Category Archives: Sausage

Spicy Italian Sausage Mac & Cheese

Spicy Italian Sausage Mac & Cheese


Spicy Italian Sausage Mac & Cheese (A.K.A. the best mac & cheese recipe ever)

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (serves 6):

1 lb mild Italian sausage

canola oil

salt and ground pepper

2 cloves garlic, minced

3 cups chicken stock

1/2 cup fat-free half-and-half

1 (10 oz.) can of Rotel (diced tomatoes and green chiles)

1 box wagon wheel pasta

1 cup shredded Monterey Jack cheese

1/2 cup shredded Mexican-blend cheese

onion powder

dried parsley

red pepper flakes



In a large pot, cook whole Italian sausage links with canola oil and salt and pepper over medium-high heat.

Continuously stir sausage until browned (~7 minutes — they might not be cooked through, that’s okay).

Take the sausage out and place on a paper towel to cool, until you can touch them with your hands.

When you can stand the heat, slice cooked sausage into coins, and place back in the pot.

Sauté sausage coins and minced garlic with a bit more canola oil, over medium heat for ~3 minutes (sausage should still be a little pink in the middle).

Add chicken stock, half and half, Rotel, and pasta into the pot; turn heat to high and bring to a boil.

Cook until pasta is cooked through and there’s still a bit of broth left at the bottom of the pan.

Turn off heat, and stir in the two types of cheese. Add more salt and pepper if needed, and the rest of the spices.

Serve immediately and enjoy!! Get ready for this to become your favorite dish ;) .


Sausage & Peppers Pasta

Sausage & Peppers Pasta


Sausage & Peppers Pasta

(original recipe)

Ingredients (serves four):

1 box Whole Wheat Penne Pasta

1 (1lb) package Chicken Sausage

Canola Oil

3 bell peppers (I used red, orange, and yellow); sliced thin

1 Garlic Clove, minced

1 cup Pasta Sauce (I use Hunt’s Garlic & Herb)

Parmesan Cheese for garnish


Cook pasta according to package directions; drain and set aside.

Meanwhile, sauté garlic in oil over medium-high heat in a sauté pan.

Chop sausage into bite-size slices and add to pan.

Cook sausage until golden-brown on the outside; drain and set aside.

Using the same pan, sauté peppers until tender (no need to add more oil).

Using the pasta pan, add in peppers, sausage, marinara sauce, and pasta.

Stir together until fully combined and serve with parmesan cheese on top.


(Calories in 1 serving = 500)

Italian Sausage Minestrone

Italian Sausage Minestrone



Italian Sausage Minestrone

(adapted from Taste Of Home Magazine October 2011)


  • 1/2 lb Italian mild sausage
  • 1 large carrot, finely diced
  • 1 celery rib, finely diced
  • 1/2 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 3 cups low-sodium vegetable or chicken broth
  • 1 cup water
  • 1 can cannellini beans, rinsed and drained
  • 1 can fire-roasted diced tomatoes (I love the Hunt’s brand!)
  • 1 tsp salt
  • 1/2 box small pasta (I used elbows)


  • In a large pot, cook sausage over medium-heat until no longer pink (about 8 minutes). Drain sausage in a colander and set aside.
  • In the same pot, sauté onions, celery, carrot, and garlic in olive oil until tender (at least five minutes).
  • Add sausage, broth, water, beans, and tomatoes and stir to combine. Bring soup to a boil, reduce heat, cover, and simmer for 30 minutes.
  • Meanwhile, cook pasta and drain. When soup is done, add pasta and simmer for 1 more minute… Enjoy!