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Love & Best Dishes: Hearty Tomato and Italian Sausage Pasta Recipe | Weeknight Dinner Ideas
Jan 29, 2023
Hearty Tomato and Italian Sausage Pasta Recipe | Weeknight Dinner Ideas - Paula's making Italian sausage recipes with peppers and onions, and Paula's easy pasta recipe makes for easy dinner meals.
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Hearty Tomato and Italian Sausage Pasta Recipe: https://www.pauladeen.com/recipe/hearty-tomato-and-italian-sausage-pasta/
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0:00
(meat sizzling)
0:00
- Hey y'all, I'm doin' one of my favorite things today.
0:04
I am cookin' a recipe that we have shared
0:08
with y'all out of the magazine.
0:11
You know, over the holidays I suggested
0:16
to people that if they were looking for a teacher's gift
0:19
or a Sunday school teacher's gift or a mailman, a mail lady,
0:25
whoever is in your life, that does things for you
0:29
and helps your life just go a little bit easier.
0:32
I suggested a subscription
0:35
to Cooking with Paula Deen Magazine,
0:38
because it's 70% off (magazine bangs)
0:41
of newsstand prices.
0:44
Which, this gift,
0:46
that will last a year is $16.99.
0:50
And it's like the gift that keeps on givin'.
0:52
I highly recommend it and I understand a lot
0:55
of people did go in (spoon stirs)
0:58
and choose the magazine to give as gifts.
1:01
I just think rather
1:03
than a one-time gift,
1:05
this is just a great idea. (spoon bangs)
1:09
So, anyway, this is our newest issue.
1:12
It'll be on the newsstands until March the 20th, maybe?
1:17
Something like that. Yeah.
1:19
And this is Weeknight Dinners.
1:24
And you know, I know girls that get so tired tryin'
1:29
to come up with something for dinner.
1:30
Something the family will like.
1:32
Something that won't break the bank.
1:36
And then, one that's not
1:39
too, too difficult to make.
1:42
Because, we're all livin' a fast life, aren't we?
1:46
Runnin' from pillar to post honey, tryin'
1:48
to get it all done.
1:50
And I look at my young mothers in my family,
1:53
and Lord have mercy. (spoon stirs)
1:57
I think sometimes they're all wearin' a taxi cab hat,
2:01
(spoon stirs)
2:02
because when you got two or three children,
2:05
especially opposite sexes, one's goin` here
2:09
and one's goin' here.
2:11
So, hopefully, this recipe (spoon bangs)
2:14
will just help you,
2:16
with the monotony of tryin'
2:19
to come up with something. (magazine bangs)
2:21
'Cause I've always told my family,
2:22
"Don't tell me y'all want anything.
2:25
Tell me what you would like."
2:27
'Cause it's so much easier if I have a goal to get to.
2:31
So, I hope I'm helping y'all out.
2:35
So, this is a hearty tomato and Italian sausage recipe.
2:39
And if you don't (magazine bangs)
2:41
particularly like Italian sausage,
2:43
you can use a kielbasa.
2:46
Let's see, in fact, we recommended a smoked sausage
2:50
or kielbasa, or even bratwurst, should you
2:55
not like sweet Italian.
2:57
So, there ya go.
2:59
I've got this going
3:00
(spoon stirs)
3:02
And I've cut the Italian sausage into one inch pieces
3:06
(spoon stirs)
3:09
(spoon bangs)
3:10
and in a few minutes I'm gonna
3:13
be addin' onions, garlic, bell pepper.
3:17
And then I've got eggplant.
3:19
I've got zucchini, salt, pepper, sage, and crushed tomatoes.
3:25
So, this really screams like an Italian dish,
3:29
and my daughter-in-law, Claudia just called
3:32
and said that they're coming over this afternoon.
3:35
So, if they come over here at four thirty they'll
3:40
be looking for some dinner.
3:43
So, I thought this will be perfect for them because they
3:47
do love Italian food. (spoon bangs)
3:49
They love the marinara sauces with the pasta.
3:53
So, this will be perfect. (frying pan slides)
3:58
Although, I did tell Theresa a
3:59
while ago, I said, "I know that
4:01
if a dish has some green in it, they're gonna look
4:06
at it, smell of it, turn up their nose
4:09
and say, 'I don't eat that.'"
4:11
(Paula and Theresa laugh)
4:13
So, I asked Theresa if she wouldn't mind
4:16
just peeling the green off of the zucchini.
4:19
(Paula laughs)
4:21
So, they won't think (bowl clinks)
4:22
there's some kind of green vegetable in there.
4:25
So, I'm gonna toss in our onions now
4:28
(spoon scrapes bowl)
4:31
and you know, in between ingredients,
4:32
just give 'em a minute (bowl clinks)
4:34
(ingredients sizzle)
4:37
to kind cook just a second.
4:41
Oh gosh, it's already smellin' good.
4:45
You know and I like sweet Italian sausage.
4:52
I usually add it to any dish that I'm cookin' whether it
4:56
be lasagna or spaghetti or something like that.
4:59
To me it's just pretty good.
5:02
(spoon bangs)
5:02
Alright, now I'm gonna add in our garlic.
5:05
(spoon scrapes bowl)
5:08
So, now it's really smellin' right
5:13
in here, isn't it?
5:14
Y'all smell it?
5:15
- [Cameraman] That does smell good.
5:16
- [Theresa] Yes.
5:16
(spoon stirs)
5:18
(ingredients sizzle)
5:20
(spoon bangs)
5:21
- Okay, (bowl clinks)
5:24
now I'm gonna throw in our yellow bell pepper
5:28
(spoon scrapes)
5:29
and hopefully they'll eat that since it's
5:33
not green. (bowls clink)
5:39
Maybe they'll think that's a little piece
5:41
of zucchini, right?
5:43
(Paula laughs)
5:44
In my dreams.
5:46
(spoon stirs)
5:49
So, you know, most kids love spaghetti and meatballs
5:52
and things like that.
5:54
So, this could very well (spoon bangs)
5:56
be a nice hit for your family.
6:00
All right, now I'm gonna add the zucchini.
6:05
I'm gonna add the eggplant, (bowl clinks)
6:08
and hopefully, we left the peeling on,
6:10
so hopefully, it'll cook up (Paula laughs)
6:15
and they won't realize it's something purple.
6:19
And the recipe calls for a small eggplant.
6:21
So, you know, an eggplant, (bowl clinks)
6:24
if you say small eggplant
6:26
to me, I'm thinking about the Italian eggplant.
6:32
Is it Italian?
6:32
- [Theresa] Japanese?
6:33
- Japanese eggplant, yes.
6:35
You know, 'cause they're small.
6:37
But it didn't say Japanese.
6:38
It just said-
6:39
- [Theresa] It didn't, but it should be.
6:41
(Paula laughs)
6:42
Cause those things are huge.
6:43
- Whoa.
6:44
But these will cook down.
6:48
Eggplant becomes almost like a mush.
6:51
(spoon bangs)
6:52
You know, if you
6:53
let it cook long enough. (bowl clinks)
6:55
So, I think that's all.
6:56
I had one escape.
6:58
(Paula sighs)
7:01
He thought I didn't see him, but I did.
7:05
Okay, this is gonna need to cook.
7:07
I'm gonna go ahead and add my salt
7:10
to those vegetables so they'll have flavor.
7:14
(bowl clinks)
7:16
And I'm gonna add just a little pepper.
7:19
You know, not much
7:21
(bowl clinks)
7:21
if young people are eating it.
7:24
So, I'm gonna let this cook for about 15 minutes.
7:30
Okey dokey. (knife clinks)
7:31
It is time now (knife chops)
7:34
to add the sage.
7:35
It calls for two tablespoons of chopped fresh sage.
7:41
And this is an herb to me that you have
7:44
to be a little careful with
7:46
because it's strong.
7:48
And if you think you don't like sage then
7:53
you might wanna go kinda lightly with it.
7:58
So there we go.
8:00
(knife clinks)
8:01
That's ready.
8:02
One heaping tablespoon.
8:04
So, I'll add that much.
8:05
And then if I feel like (cutting board thuds)
8:06
it needs more,
8:07
I can always add to it.
8:09
But you know, the old rule, you can't take
8:11
it out once you put (spoon stirs)
8:13
it in there.
8:14
So, this just looks yummy.
8:16
(spoon bangs)
8:17
Now I'm gonna add my crushed tomatoes.
8:25
And I almost always used the crushed,
8:29
the diced tomatoes. (spoon clanks)
8:32
They just seem like you can't break 'em down.
8:36
(spoon bangs)
8:37
You know that they're gonna be
8:38
in those original chunks (spoon clanks)
8:40
like forever. (spoon bangs)
8:41
So, I just like the way the crushed-
8:44
- [Cameraman] Gosh! That looks good.
8:45
- [Paula] It's
8:46
not tomato sauce. (can settles)
8:49
- It's-
8:50
- [Cameraman] That's what I was gonna say.
8:50
It doesn't look like crushed.
8:52
(Cameraman laughs)
8:53
It looks like tomato sauce. - [Paula] Tomato sauce,
8:54
if I actually opened a can of tomato sauce,
8:56
and you saw it next to that,
8:58
- [Cameraman] Uh huh.
8:59
- You would see that it's not pureed completely.
9:07
So, there we go.
9:11
That is the last step. (spoon bangs)
9:18
Now, we're gonna let that cook for another 15 minutes.
9:25
Now we'll leave that cover on 'cause my cookware has
9:28
the vent holes.
9:29
So, that will let loose of the steam.
9:32
So, 15 more minutes (knife clanks)
9:34
and this'll be a wrap.
9:36
(lid thuds)
9:37
Look at all the water that collects.
9:40
The steam turns into water, doesn't it?
9:44
This looks really, really good, y'all.
9:47
Now you don't mix your pasta (lid thuds)
9:49
in here, so you can use any kind of pasta you want.
9:53
It just so happens that I've got elbow cooked off.
9:57
So, I'm gonna use this
10:00
because you know, I got a call that three
10:04
of the grand babies were coming over tonight
10:06
or this afternoon to play.
10:09
And so I'm planin' on feeding them this
10:16
and the elbow macaronis doesn't give them kind
10:21
of a hard time.
10:24
It's already kind of bite size.
10:26
(plate sets)
10:28
So, I just wanna make sure that this is
10:30
(fork cuts)
10:32
on time for them.
10:33
Okay, so I'm cutting up
10:37
that sweet Italian sausage because I do want a bite of that.
10:41
(fork clanks)
10:43
Now, most people would probably serve this
10:45
with penne
10:48
pasta.
10:50
I would love it with angel hair.
10:52
I just love angel hair.
10:54
(fork clanks)
10:55
Mm!
10:58
Mm! Mm! Mm!
11:01
Boy, it's hot.
11:04
This is delicious.
11:05
And I did go back and add a little bit more
11:07
of that fresh sage.
11:08
So, I probably did do like the two tablespoons
11:12
that the recipe called for.
11:14
I just didn't wanna overdo it since this is going
11:17
to serve little people.
11:22
Delicious!
11:24
(fork and plate settle)
11:26
And remember,
11:29
(magazine waves)
11:30
it was included on the Weeknight Dinners.
11:36
Let me see.
11:38
Sheet pan meals.
11:41
Well I can, oh here it is.
11:42
Skillet steak and potatoes.
11:45
This is just full of great recipes.
11:49
Hmm.
11:52
Well I'm looking for the beginning.
11:53
There it is!
11:54
Weeknight Dinners.
11:57
So, if you're like me (magazine bangs)
11:59
and just wish somebody would say, "Cook this. I want this."
12:02
To me that's half the battle, is deciding
12:05
what you're gonna cook.
12:07
I think you're
12:08
gonna love this. (fork clinks)
12:11
It does need some Parmesan cheese sprinkled on it,
12:16
which I don't think the babies will want it,
12:20
but, this is very good.
12:24
So, one more time y'all.
12:26
I'm sending you love and best dishes.
12:31
Mm!
12:32
(fork clinks)
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