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Recipes

Stuffed Spaghetti Squash
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When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Stuffed Spaghetti Squash
Print Recipe
When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 (6-inch long) spaghetti squash
  • 1 tablespoon vegetable oil
  • 1/2 cup onions, finely chopped
  • 1/4 cup pepper, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup canned tomatoes
  • 1/2 cup mushrooms, diced
  • 1/3 cup cooked rice
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup shredded mozzarella cheese
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Halve the squash lengthwise; discard seeds. Place squash cut side down on baking pan with 1/2-inch of water. Bake for 55 minutes or until tender.
  3. In frying pan, sauté onion, pepper, celery and garlic in oil. Remove and reserve. Remove casings from sausage links. Add sausage to pan and cook over medium heat, crumbling with a wooden spoon.
  4. Stir in tomatoes, mushrooms, rice, parsley, oregano, salt, pepper, and sautéed vegetables. Simmer over low heat for 5 minutes.
  5. When squash is ready, using a fork, pull out the flesh of the squash (it will form spaghetti-like strands). Mix with pan mixture and stuff squash with filling.
  6. Sprinkle tops with cheese and bake until cheese melts.
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Recipes

Grandma DiRusso's Italian Wedding Soup
Print Recipe
Your family and guests will ask for seconds - -
Servings
12
Servings
12
Grandma DiRusso's Italian Wedding Soup
Print Recipe
Your family and guests will ask for seconds - -
Servings
12
Servings
12
Ingredients
  • 1 whole frying chicken (approximately 4 pounds)
  • 6-8 quarts cold water or enough to cover chicken
  • 1/3 cup onion, minced
  • 3/4 cup carrots, minced
  • 4 cups celery, chopped
  • 1/2 cup fresh flat leaf parsley
  • 3 tablespoons salt
  • 1/4 teaspoon black pepper
  • 2 pounds fresh escarole, cooked and chopped
  • 5 cups DiRusso's® Mini Meatballs
  • 4 cups cooked Acini de Pepe macaroni or tiny macaroni
  • grated Romano cheese
Servings:
Instructions
  1. Wedding Soup
  2. In a large soup pot, bring water to boil.
  3. Add chicken, bring water to a boil again and cook with lid tilted for
    about 1-1/2 hours. Skim with metal spoon. Remove chicken and reserve.
  4. Add onion, celery, carrot, parsley, salt, and black pepper. Simmer for 15 minutes.
  5. Add mini meatballs, escarole, macaroni and approximately 4 cups of chicken (deboned and cut into 1 inch pieces). Stir and simmer for 10 minutes.
  6. Serve with Romano cheese.
Recipe Notes
  • Can substitute 2 boxes (10 ounce) chopped spinach for escarole.
  • Use extra chicken meat for salads, sandwiches, etc.
  • Click here for: DiRusso's Mini-Meatballs
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Recipes

Escarole, Sausage and White Beans
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Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Escarole, Sausage and White Beans
Print Recipe
Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 2 large heads escarole
  • olive or canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • crushed red pepper
  • 1 can (15 ounce) Great Northern Beans
  • Romano cheese, grated (optional)
Servings:
Instructions
  1. Wash escarole in cold water. Tear each leaf into small pieces and place in a colander to drain.
  2. Cook escarole in large kettle of boiling water. Drain in colander and run cold water over escarole to stop the cooking. Make small bundles and squeeze out excess water. Cut escarole into small pieces.
  3. In a large skillet, over medium heat, cook sausage until brown and cooked through. Remove and cut into 1/2 inch pieces. Reserve.
  4. In same skillet, add additional oil and sauté onion. Add garlic and lightly sauté. Move the onion and garlic to the back of the pan.
  5. Add and heat a layer of oil in skillet. Add a layer of escarole, season with salt, pepper and crushed red pepper. Cook and turn over several times with a pair of tongs until heated through. Move escarole to the back of the skillet stirring in the onions and garlic.
  6. Repeat above steps until all the escarole is cooked. Add the can of beans and sausage pieces. Mix all ingredients together and simmer for several minutes to blend flavors.
Recipe Notes
  • This dish can be made with a mix of your favorite greens, such as swiss chard, mustard greens and curly endive.
  • Chicken broth can be added to add flavor.
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Recipes

Sausage Omelet
Print Recipe
The Italian equivalent of a frittata - -
Servings
4
Servings
4
Sausage Omelet
Print Recipe
The Italian equivalent of a frittata - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 3 tablespoon olive oil
  • 1 cup onions, chopped
  • 4 ounces fresh mushrooms, sliced
  • 1 tablespoon butter
  • 1/4 teaspoon dried basil
  • Few sprigs fresh parsley, chopped
  • 1 medium ripe tomato, chopped
  • 6-8 extra large eggs
  • 1 tablespoon milk or water
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
Servings:
Instructions
  1. Remove casings from sausage links.
  2. Heat one tablespoon of oil in a 12-inch frying pan. Add the sausage and cook over medium heat crumbling sausage with a wooden spoon.
  3. Add the onions, mushrooms and butter and cook until onions are soft. Add the basil, parsley and tomato. Cook for about 3 minutes.
  4. Beat the milk into the eggs, stir in the cheese and season with salt and pepper. Add the remaining oil to the frying pan. Pour eggs over the sausage and vegetables and stir with a fork to distribute.
  5. Cook over low heat until the bottom is golden brown and well set, lifting the edges with a fork to allow the uncooked egg on top to trickle into the pan.
  6. Put a plate slightly larger than the frying pan over the omelet. Hold the plate down with one hand.
  7. With the other hand, hold the frying pan handle and turn the frying pan and plate upside down, so that the omelet is cooked side up on the plate.
  8. Slide it, uncooked side down, back into the frying pan and cook until golden brown and set. Then slide it onto a serving plate, cut into wedges, and serve hot or cold as a first or main course.
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Sausage, Potato and Pepper Roast

Sausage, Potato and Pepper Roast


Sausage, Potato and Pepper Roast
Print Recipe
A one-dish meal fit for the whole family!
Servings
6
Cook Time
30
Servings
6
Cook Time
30
Sausage, Potato and Pepper Roast
Print Recipe
A one-dish meal fit for the whole family!
Servings
6
Cook Time
30
Servings
6
Cook Time
30
Ingredients
  • 2 Lb DiRusso's® Real Italian Sausage Links
  • 6 Medium potatoes
  • 4 green peppers
  • 1/4 Cup vegetable oil
  • 1 Tsp salt
  • 1 Tsp Ground Pepper
Servings:
Instructions
  2. Preheat oven to 375°
  3. Cut sausage links into halves and place in a large roasting pan.
  4. Bake, uncovered, for 30 minutes, turning once.
  5. In a bowl, mix together potatoes, peppers, salt and pepper to taste, and oil.
  6. Add mix to sausage and roast for approximately 1 hour more, turning several times with spatula.
Recipe Notes
  • DiRusso's® Turkey Italian Sausage Links can be substituted for the pork links.
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Recipes

Mama's Pasta Meat Sauce
Print Recipe
A family recipe - -
Servings
8
Servings
8
Mama's Pasta Meat Sauce
Print Recipe
A family recipe - -
Servings
8
Servings
8
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links
  • 1 1/2 pounds DiRusso's® 1oz. Meatballs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup onion, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 teaspoon celery salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 dried bay leaves
  • 6 sprigs fresh parsley, chopped
  • salt and pepper to taste
  • 3 cups water
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Cut sausage links in halves.
  2. In a large sauce pan, heat oil. Add sausage links and brown on all sides. Remove sausage and reserve.
  3. Add garlic and onion to sauce pan and sauté.
  4. Add crushed tomatoes, tomato sauce, tomato paste, water and seasonings. Stir well and bring to a boil.
  5. Simmer for 30 minutes. Add sausage and meatballs. Cook over low heat for approximately 1 hour.
Recipe Notes
  • Makes enough sauce for 1½ pounds of spaghetti.
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Recipes

Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1/2 cup green onions, chopped
  • 1 (4 oz) can mushroom stems, drained
  • 2 medium ripe tomatoes, diced, skins removed
  • 2 cups shredded mozzarella cheese
  • 1 cup Bisquick® baking mix
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Servings:
Instructions
  1. Remove casings from sausage links. In a frying pan, add sausage and cook over medium heat crumbling sausage with a wooden spoon.
  2. In a greased three-quart baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.
  3. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper. Pour over cheese.
  4. Bake, uncovered, at 350°F for 45-50 minutes or until top is set and lightly browned. Let stand 10 minutes before serving.
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Recipes

Tortellini Soup
Print Recipe
Cooler evenings call for a hearty and flavorful soup - -
Servings
8
Servings
8
Tortellini Soup
Print Recipe
Cooler evenings call for a hearty and flavorful soup - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 quarts chicken or beef broth
  • 1 (15 oz) can tomatoes, diced
  • 1 cup dry red wine
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 teaspoons Italian seasoning or dried basil
  • 2 small zucchini, sliced
  • 1 (19 oz) package frozen cheese tortellini
  • 1/2 cup grated Parmesan cheese or Romano cheese
Servings:
Instructions
  1. Remove casing from sausage links.
  2. Heat oil in a soup pot. Add sausage, stirring and breaking with a wooden spoon to crumble sausage into small pieces.
  3. Add onion and garlic and sauté. Stir in broth, tomatoes, red wine, carrots, celery, basil and bring to a boil.
  4. Simmer 30 minutes. Add zucchini and simmer for 10 minutes.
  5. Cook tortellini according to package directions. Add to soup pot; simmer for 5 minutes. Sprinkle each serving with grated cheese.
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Recipes

Rice and Sausage
Print Recipe
Delicioso!
Servings
6
Servings
6
Rice and Sausage
Print Recipe
Delicioso!
Servings
6
Servings
6
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 6 tablespoon butter
  • 1 medium onion, minced
  • 1 cup dry white wine
  • 1 1/2 cups uncooked long grain rice
  • 4 cups beef bouillon or water
  • salt and pepper
  • 1/2 teaspoon dried sage
  • 2 tablespoon parsley, chopped
  • grated Parmesan cheese
  • 1/2 cup cream (optional)
Servings:
Instructions
  1. Remove sausage link casings.
  2. Heat 4 tablespoons of the butter in a saucepan. Add sausage and onion. Cook over medium heat, crumbling sausage with a wooden spoon.
  3. Stir in the wine and bring to a boil. Stir in rice and cook over medium heat, stirring constantly, for about 3 minutes, or until rice is opaque.
  4. Stir in bouillon or water and mix well. Season with salt and pepper to taste; stir in the sage.
  5. Simmer covered over low heat for about 15 minutes or until rice is tender but still firm. Stir frequently. If necessary, add a little more water.
  6. This dish should be moist and a little soupy. Stir in remaining 2 tablespoons of butter and the cream and heat through. Sprinkle with parsley and serve immediately, with plenty of Parmesan cheese.
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Recipes

Linguine with Zucchini and Sausage
Print Recipe
From Northern Italy - -
Servings
8
Servings
8
Linguine with Zucchini and Sausage
Print Recipe
From Northern Italy - -
Servings
8
Servings
8
Ingredients
  • 4 tablespoon olive or vegetable oil
  • 6 links DiRusso's® Italian Sausage Links
  • 2 cloves garlic, minced
  • 1/3 cup onion, chopped
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 1/4 cup dry vermouth
  • 2 pounds zucchini (3-4), cut lengthwise, then sliced across into 1/4-inch pieces
  • salt and pepper to taste
  • 2 cups Half and Half cream or canned milk
  • 1 teaspoon dry basil or 2 tablespoons fresh basil
  • 1/2 teaspoon tarragon
  • 1 pound linguine
  • 2/3 cup grated Parmesan cheese
  • 5 sprigs parsley, chopped
Servings:
Instructions
  1. Heat 1 tablespoon of the oil in a large frying pan. Add sausage and cook until no longer pink inside. Remove and slice links into 1/2 inch pieces. Reserve.
  2. To the juices in the frying pan, add garlic, onion, celery and carrot, and cook over medium heat, stirring, until vegetables are beginning to soften. Stir in the vermouth and cook until it evaporates. Transfer vegetables to a bowl with the sausage.
  3. Add the remaining 3 tablespoons of oil to the frying pan. Add zucchini pieces and cook, partially covered, turning occasionally, until they are barely tender. Season with salt and pepper to taste.
  4. Return the sausage and vegetables to the frying pan with the zucchini. Stir in cream, tarragon and basil and mix. Simmer without a cover over very low heat until heated through.
  5. Cook the linguine according to package directions until al dente. Drain and turn into a deep serving dish. Sprinkle on Parmesan cheese and parsley.
Recipe Notes
  • DiRusso's® Turkey Italian Sausage Links can be substituted in place of the pork links.
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