Quick Easy Italian Sausage Dinner

Quick Easy Italian Sausage Dinner-2-poppopcooks.com

You can find tons of different ways to enjoy Italian Sausage. From sausage and peppers to calzones and everything in between. This recipe is a quick and easy version of the traditional sausage with marinara sauce and pasta. We had our favorite fast veggie with our Quick Easy Italian Sausage Dinner. Here’s that recipe Oven baked Zucchini. First get some of the best Italian sausage that is available in your neck of the woods. Here in Texas we go with this old standby. There is almost always some in our freezer. Back in North Jersey there were lots of real good Italian deli’s that made their own and, wow, were they good.

Quick Easy Italian Sausage Dinner-5-poppopcooks.com

Poke holes in the sausage so that the juices can run off when they start to cook.

Quick Easy Italian Sausage Dinner-6-poppopcooks.com

Put a pot of salted water on for the pasta. You could even cook the pasta in the skillet with the sausage. When you add the sauce add the pasta. It works best that way with a short pasta like penne or rigatoni. Put a large skillet on at medium high and eyeball just enough olive oil to lightly coat the bottom of the pan. Put the sausage in. Brown them well on each side. About 3-4 minutes a side.

Quick Easy Italian Sausage Dinner-7-poppopcooks.com

When the sausage is browned and firmed up move them to your cutting board and cut them in half lengthwise.

Quick Easy Italian Sausage Dinner-8-poppopcooks.com

Put them back in the pan with the flat side down.

Quick Easy Italian Sausage Dinner-9-poppopcooks.com

Add the sauce and bring it to a simmer then lower the heat just enough to maintain a fast simmer. Move the sausage around a few times as it finishes cooking in the sauce. About 8-10 minutes.

Quick Easy Italian Sausage Dinner-11-poppopcooks.com

Your pasta will be done so you now can enjoy your Quick Easy Italian Sausage Dinner. Bon Appetito!

Quick Easy Italian Sausage Dinner-2-poppopcooks.com

Chianti of course! If it’s a special occasion then how about a nice Barolo.

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Italian sausage cooked in tomato sauce served with pasta.
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Cuisine Italian
Main Course Sunday Dinners
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Cuisine Italian
Main Course Sunday Dinners
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Poke holes in the sausage so that the juices can run off when they start to cook.
  2. Put a pot of salted water on for the pasta. You could even cook the pasta in the skillet with the sausage. When you add the sauce add the pasta. It works best that way with a short pasta like penne or rigatoni.Put a large skillet on at medium high and eyeball just enough olive oil to lightly coat the bottom of the pan. Put the sausage in. Brown them well on each side. About 3-4 minutes a side.
  3. When the sausage is browned and firmed up move them to your cutting board and cut them in half lengthwise. Put them back in the pan with the flat side down. Add the sauce and bring it to a simmer then lower the heat just enough to maintain a fast simmer. Move the sausage around a few times as it finishes cooking in the sauce. About 8-10 minutes.
  4. Your pasta will be done so you now can enjoy your Quick Easy Italian Sausage Dinner. Bon Appetito!
    Quick Easy Italian Sausage Dinner-2-poppopcooks.com
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Lemon Parsley Garlic Pan Seared Salmon

Lemon Parsley Garlic Pan Seared Salmon – You will have it on the table in under 30 minutes. Along with the pasta and veggie which tonight is a combo of our two favorites, rigatoni pasta aglio e olio and sautéed spinach.

THE VEGGIES – First let’s cut up the vegetables. Zest the lemons then quarter the lemons. Coarsely chop up the garlic and the parsley. If you are going to also do the aglio e olio and the sautéed spinach combo, double the garlic.

Lemon Parsley Garlic Pan Seared Salmon-poppopcooks.com

 

THE PASTA AND SPINACH – Put a large skillet or saute’ pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You’re better off with a little too much oil than too little so don’t be shy with the evoo. Add the garlic and keep an eye on it. You don’t want to let the garlic get brown but you do want it to cook and get soft so keep the heat low.  Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it’s just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don’t worry about getting some of the pasta water in with the garlic and oil, that’s a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).

Lemon Parsley Garlic Pan Seared Salmon-4

 

 

THE SALMON – Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.

Pan Seared Salmon-4-poppopcooks.com

 

Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.

Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.

Lemon Parsley Garlic Pan Seared Salmon-3-poppopcooks.com

Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley.  Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!

 

Lemon Parsley Garlic Pan Seared Salmon-6-poppopcooks.com

 

THE PASTA AND SPINACH – When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don’t let it get mushy.

Lemon Parsley Garlic Pan Seared Salmon-5-poppopcooks.com

 

Squeeze some lemon juice onto it and serve it up.  With little grated parmesan cheese of course. Bon Appetit!

Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com

 

We had a nice crisp, dry Italian Vermentino with this fantastic quick and easy meal.

 

 

 

 

 

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Sautéed Salmon served with a pasta and spinach side.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Salmon
Pasta and Spinach
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
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Rating: 0
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Instructions
Salmon
  1. THE SALMON - Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.
  2. Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.
  3. Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.
  4. Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley. Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!
Pasta and Spinach
  1. THE PASTA AND SPINACH - Put a large skillet or saute' pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You're better off with a little too much oil than too little so don't be shy with the evoo. Add the garlic and keep an eye on it. You don't want to let the garlic get brown but you do want it to cook and get soft so keep the heat low. Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it's just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don't worry about getting some of the pasta water in with the garlic and oil, that's a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).
  2. When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don't let it get mushy.
  3. Squeeze some lemon juice onto it and serve it up. With little grated parmesan cheese of course. Bon Appetit!
    Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com
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Shrimp Pesto Tortellini 4 ingredients 20 minutes

Shrimp Pesto Tortellini-7-poppopcooks.com

Shrimp Pesto Tortellini – You’re going to cheat a little bit and use store bought Pesto and Tortellini (I recommend Buitoni for both) and frozen shrimp that had already been peeled and deveined when you bought them. If you want to get a little fussy and invest a little more time you can make your own pesto and use fresh shrimp that has to be peeled and deveined. But, tonight, let’s go with quick, easy and still delicious.

Get the Buitoni tortellini and pesto in the refrigerated section where they keep the fancy cheeses and such. You might want to always keep some on hand in the fridge for moments like this.

Get out a saucepan that is plenty big enough to handle the shrimp and the tortellini. Put the shrimp (no need to defrost) and the tortellini in the saucepan and add enough water to cover it all by an inch or two. Add about a tablespoon of salt. On the stove it goes with the burner set at high. When it comes to a rolling boil let it go on for just a minute. It is ready. Strain it and put it all back in the saucepan. Add the Pesto and gently mix until everything is covered with the pesto. If you want to, garnish it with some freshly grated parmesan and/or some dried basil.

Serve it up with a chilled bottle of dry white wine like a Pinot Grigio or a Sauvignon Blanc.

Now, was ‘t that easy?

Shrimp Pesto Tortellini-7-poppopcooks.com

 

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Shrimp Pesto Tortellini 4 ingredients 20 minutes BigOven - Save recipe or add to grocery list Yum
Shrimp and tortellini done quick and easy.
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Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 2
Rating: 4
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Instructions
  1. Get out a saucepan that is plenty big enough to handle the shrimp and the tortellini. Put the shrimp (no need to defrost) and the tortellini in the saucepan and add enough water to cover it all by an inch or two. Add about a tablespoon of salt. On the stove it goes with the burner set at high. When it comes to a rolling boil let it go on for just a minute. It is ready. Strain it and put it all back in the saucepan. Add the Pesto and gently mix until everything is covered with the pesto. If you want to, garnish it with some freshly grated parmesan and/or some dried basil.
  2. Serve it up with a chilled bottle of dry white wine like a Pinot Grigio or a Sauvignon Blanc. Now, was 't that easy?
    Shrimp Pesto Tortellini-7-poppopcooks.com
Recipe Notes

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One Pan Clams Mussels Tortellini in Red Wine Sauce

One Pan Clams Mussels Tortellini-6-poppopcooks.com

You are going to find it very easy prepare and enjoy this One Pan  Clams Mussels Tortellini recipe. When we lived in North Jersey we would go over to lower Manhattan to this great little Italian restaurant on Mulberry Street in Little Italy. This was one of their most ordered dishes and it was good, very good. Now, living in Central Texas we have to go to the frozen seafood section in the local super market to get the clams and mussels. You can enjoy it as a quick and easy weeknight meal.

One Pan Clams Mussels Tortellini poppopcooks.com

 

 

You can use either fresh or frozen. Don’t worry, it still works out real good either way and it’s easy. But, if you use fresh fresh clams and mussels rinse them off real good first and any that haven’t opened when it’s time to serve, throw away. Put a pot of water big enough to handle the tortellini on to boil and add a teaspoon of salt. Put a large skillet or sauté pan on at medium high with two tablespoons of good extra virgin olive oil. When the tortellini water starts to simmer put in the tortellini and stir it up. Meanwhile coarsely chop up 6 cloves of garlic and put it in the pan. Let the garlic cook for a minute or so, but, don’t let it get brown. Add the butter, salt, black pepper, the red pepper flakes, the mussels and the clams. Toss everything together and let things heat up a little.

One Pan Clams Mussels Tortellini-2 poppopcooks.com

 

 

Add the red wine. Mix everything together. Stir often and simmer to let the wine reduce until it starts to thicken. By then the tortellini should be softened up some. Take one out and squeeze, poke, bite or whatever to see if is done the way you like it. Tortellini cooks quicker than dried pasta. Top  the tortellini with the wine sauce and the calms and mussels.

Then serve it up! 

One Pan Clams Mussels Tortellini-6-poppopcooks.com

 

Some chilled Pinot Grigio with your One Pan Clams Mussels Tortellini, of course. And some of poppop’s easy homemade bread to dip in the sauce. Bon Appetito!

 

 

 

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One Pan Clams Mussels Tortellini in Red Wine Sauce 25 Minutes BigOven - Save recipe or add to grocery list Yum
Clams and Mussels in a red wine sauce.
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Prep Time 8 minutes
Cook Time 12 minutes
Servings
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Prep Time 8 minutes
Cook Time 12 minutes
Servings
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Rating: 0
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Instructions
  1. You can use either fresh or frozen. Don't worry, it still works out real good either way and it's easy. But, if you use fresh fresh clams and mussels rinse them off real good first and any that haven't opened when it's time to serve, throw away. Put a pot of water big enough to handle the tortellini on to boil and add a teaspoon of salt. Put a large skillet or sauté pan on at medium high with two tablespoons of good extra virgin olive oil. When the tortellini water starts to simmer put in the tortellini and stir it up. Meanwhile coarsely chop up 6 cloves of garlic and put it in the pan. Let the garlic cook for a minute or so, but, don't let it get brown. Add the butter, salt, black pepper, the red pepper flakes, the mussels and the clams. Toss everything together and let things heat up a little.
  2. Add the red wine. Mix everything together. Stir often and simmer to let the wine reduce until it starts to thicken. By then the tortellini should be softened up some. Take one out and squeeze, poke, bite or whatever to see if is done the way you like it. Tortellini cooks quicker than dried pasta. Top the tortellini with the wine sauce and the calms and mussels. Then serve it up!
  3. Some chilled Pinot Grigio, of course. And some of poppop's easy homemade bread to dip in the sauce. Bon Appetito!
    One Pan Clams Mussels Tortellini-6-poppopcooks.com
Recipe Notes

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