Italian Sausage Stew

Ingredients:

• 2 packages (Perri) sweet Italian sausage
• 1 box Barilla Mezze Rigatoni or regular rigatoni (cut in half after cooked), cooked halfway, drain
• 3 (14 oz) cans Italian style diced tomatoes
• 2 (14 oz) can (14 oz) tomato sauce
• 1 can of water
• Veggies- minced in a chopper or processor- medium onion, 1 stalk celery, 2 cloves garlic, few leaves of basil, 1/2 each of green & red .pepper.
• 1 yellow and 1 zucchini squash, chopped (more if desired)
• Seasonings; use 1/4 tsp until you test taste; black pepper, garlic powder, Italian seasoning, dried basil, 2 Tbls sugar and 1/4 cup grated Parmesan cheese
• 1 bag shredded Parmesan cheese for topping
• Additional water if needed

 

 

 

 

 

Steps:

1. Using a large deep and wide skillet. Take each sausage and squeeze out of the casing enough to make Small balls and drop into the skillet. Cook gently until they are golden brown, drain most of the oil.

 
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2. Return to the stove, add all minced veggies, stirring well. Then add 3 cans diced tomatoes and 2 cans of tomato sauce.

 
3. Add all seasonings plus sugar and grated cheese.
4. Let this simmer for 30 minutes.
5. Now in a a large pot cook pasta half way.

 
6. Cut in slices both squashes, then into triangles
7. Add squashes on the top, stir in a boil for only 5 minutes.

 
8. Take the same and sausages and pour over the pasta.

 
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9. If not enough sauce, add water.
10. Serve with shredded Parmesan cheese on top!

 

Jess
Silver Post Medal for All Time! 267 Posts

August 5, 20200 found this helpful

Looks like a hearty recipe for cooler weather. I'll have to remember this one when it isn't so hot outside. Thanks for sharing.

Sounds Yummy!
There isn't any squash listed in the ingredients.