This one is Woodie's recipe. Its really quick and really good!

CAPELLINI WITH SAUSAGE AND SPINACH
Prep 15 minutes
Cook 10-13 minutes

2 teaspoons olive oil
1 pound sweet Italian sausage, cut into 1/2 inch thick slices
1 large onion, chopped
2 large garlic cloves, chopped
32 ounce box of Imagine Chicken Broth or Swanson's Organic Free Range Chicken Broth
8 oz. capellini or vermicelli pasta, broken in half
20 oz. bag fresh spinach, coarsely chopped or fresh baby spinach
1/4 teaspoon freshly ground pepper
1/3 cup heavy cream

Heat oil in a Dutch oven or stockpot over medium heat, add sausage and cook 3-4 minutes, turning as it browns. Add onions and garlic and cook 2-3 minutes, until lightly browned. Add broth, cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2-3 minutes, until pasta is al dente and spinach is wilted. Stir in cream and serve immediately. 4-6 servings

If you want something other than pasta, how about this appetizer? Served with some good crusty Italian bread. You could make a dinner out of it.

Home Cookin Chapter: Recipes From Thibeault's Table

Roasted Peppers And Italian Sausage Antipasti
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Red pepper
Green peppers
yellow peppers

4 Italian Sausage (hot or sweet)

Kalamata olives

Olive oil

Garlic

Hot red pepper flakes (Optional)

Regianno Parmesan Cheese

Good Italian Bread or pita bread cut into wedges.

.
Roast peppers, peel and cut into 1/2 inch to 1 inch strips.

Grill Italian sausages

Mix olive oil with finely minced garlic (add red pepper flakes if using)

Place roasted peppers strips decoratively on a nice platter.

Slice sausages on the diagonal and place between the pepper strips.

Decorate with olives.

Drizzle olive oil and garlic over everything and shave some parmesan
cheese over top.

Serve as an appetizer with bread and a good Italian Red Wine.

It might be too hot for soup, but if it isn't, I love this one. I often use my homemade Italian sausage in place of the kielbasa.

Lentil and Sausage Soup
Yield: 12 cups (3L)
Servings: 8

Prepare in a crockpot or simmer over the stove. Can be made without the sausage for a vegetarian version.

1 cup lentils, uncooked
1/2 pound turkey kielbasa sausage, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup potato, diced
2 Tbsp parsley
6 cups beef broth, (canned or made with bouillion)
1/2 tsp black pepper
1/8 tsp nutmeg

Wash and drain lentils. Spray a large pot with vegetable oil spray and brown sausage. Add onion and cook until translucent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
Note: If using a crockpot, place all raw ingredients in the pot and simmer all day, stirring occasionally.

Calories: 246
Total Fat: 8g
% Calories from fat: 29%
Protein: 19g
Carbohydrate: 24g
Cholesterol: 19mg
Sodium: 1288mg

Annie

Take it out of the casing and mix with an equal amount of ground beef...add an agg and some milk or wine soaked bread and make meatballs....freeze any you don't use today.
Linda C

I like to fry my italian sausage in a pan and make "hotdog" type sandwiches with it. Best with a slice of cheese melted on top.

: )
lyra

Yum, these all sound good! It's never too hot for soup IMO; I could live off of it.

Linda, that pasta dish sounds perfect, and Ann that antipasta is begging for a bottle of wine! Oohh, it's almost lunch and I'm starving! LOL

It ALL sounds good!

They are all Good !!!
I have one more to add.Cut into3 in pieces and brown them in a skillet.
Add 1/2 cup of Crushed Tomatoes per pound and simmer.

Plus, 1/2 cup of Onions, And Peppers sliced.
Add spices you like.

I use an Italian pinch of Powdered Cloves and Oregano.
Garlic Powder to taste.
Salt and pepper.

Simmer until the Veggies get soft, add some mushrooms.

Eat it on a good Toasted, Italian Roll or in a Plate and
Have some Bread for Dippin.
- - - - - - - -

Here is what you can make with leftovers.
Cut the Sausage in smaller pieces.

Ready to drop the eggs in, for a delicious Omelet

Save me some.
Lou

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What a coinkidink! I searched high and low for a ring of Italian sasuage for this last 4th. Only found links.

Here's my recipes:

BLANCHED RAPINI
Broccoli Raab

Serves 8

Ingredients

3 pounds rapini (broccoli raab), washed,
4 tsp salt

Directions

Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2-1/2 minutes. Drain and set aside.

Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again and allow to sit in colander to drain completely to proceed with the following recipe.

RAPINI WITH GARLIC AND OLIVE OIL

6 Tbs extra virgin olive oil
8 cloves garlic cloves
1/2 tsp red pepper flakes
1 recipe blanched rapini greens (above), cut into 1-inch pieces

Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes.

Increase heat to medium-high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute.

Season to taste with salt, serve immediately.

RAPINI WITH SAUSAGE

As above, with (my preference)

4 small Italian sausage links, grilled, sliced at a long angle

(1/2 link per serving)

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ORECCHIETTE WITH A SAUSAGE AND PISTACHIO CREAM SAUCE

Serves 4-6

Ingredients

1 pound pasta (farfalle, penne, orecchiette)
1/2 pound mild Italian sausage, skinned
2 Tbs butter
1 small onion, sliced thinly
1/2 small bulb fennel, sliced very thin
1-1/4 cup heavy cream
2 Tbs mascarpone cheese
1 Tbs grated parmesan
1/4 cup chopped pistachio nuts
salt and white pepper to taste

Directions

Put on pasta water to boil.

Cook crumbled sausage in skillet until done but not overly browned. You can mop up the drippings now if you donÂt want this dish overly oily.

Add butter, onion and fennel and cook until soft.

Add heavy cream and cook on medium heat to reduce by 1/3.

Add mascarpone, parmesan and pistachios and stir until mascarpone and parmesan become creamy with the sauce.

Season.

Add cooked pasta and toss well.

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GIUSEPPEÂS KILLER LASAGNA

Serves 8

Ingredients

1 medium onion, chopped
3 Tbs olive oil
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1/2 pound ground veal
2 cloves garlic, minced
4 ounces mushrooms, chopped
15 ounces tomato sauce
12 ounces tomato paste
1/2 cup dry red wine
1/2 cup water
1 tsp oregano, leaves
1 tsp basil, crushed
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
8 ounces mozzarella cheese, thinly sliced
1 pound Ricotta cheese
1/2 cup freshly-grated Parmesan cheese
12 ounces lasagna noodles

Directions

Sauté the chopped onion in the olive oil. Add and cook the ground meats, garlic, and mushrooms. Drain.

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles (use more wide noodles). Drain, rinse, and drain again.

Butter a 9 x 13-inch baking dish.

Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the ricotta cheese (in dollops), 1/3 of the mozzarella. Repeat twice more. Cover with the Parmesan cheese.

Bake uncovered in a 350°F oven for 40-50 minutes, or until bubbly.

For the cheese layers, you can shred the mozzarella cheese and blend it with the ricotta for easier spreading.

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CRESCENT SAUSAGE AND CHEESE SQUARES

Serves 8

Ingredients

8 ounces refrigerator crescent rolls
8 ounces cooked Italian sausage, sliced
2 cups shredded Provolone cheese
8 eggs, slightly beaten
1 1/2 cups milk

Directions

Preheat oven to 425°F.

Separate rolls into two large rectangles. Press into 13 x 9 pan to form crust. Seal seams completely.

Place sliced sausage over crust. Sprinkle with cheese.

Combine eggs and milk and pour over cheese.

Bake 35 minutes or until golden brown.

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SAUSAGE WON-TON MINI-MUFFINS

Serves 12

Ingredients

1 pound Italian sausage links
1 1/2 cups Provolone cheese, shredded
1 1/2 cups red peppers, minced
2 Tbs black olives, sliced
1 cup ranch salad dressing, bottled
1 package Won-ton wrappers

Brown sausage until very done and drain thoroughly.

Combine with remaining ingredients except won ton wrappers.

Grease mini-muffin tins and place won ton wrappers inside, pressing with fingers to form the shape of muffin cups.
Brush wrappers lightly with oil, using sesame and vegetable oil combined if desired.

Bake wrappers in preheated 350° oven for 5 minutes.

Fill the muffin cups with sausage mixture and bake 5-6 minutes longer until cheese is melted.

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ITALIAN SAUSAGE SOUP

Serves 6

Ingredients

1/2 pound sweet or hot Italian sausage, casing removed
1 small onion, diced
1 clove garlic, crushed
14 1/2 oz chicken broth
15 oz Italian-style diced tomatoes
15 oz white beans (Great Northern or cannellini)
1/2 teaspoon dry oregano, crushed
1/2 teaspoon dry marjoram, crushed
1/2 teaspoon salt
1 Dash crushed red pepper flakes, or to taste

Directions

In a large heavy saucepan, brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8-10 minutes.

Makes six one-cup servings.

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ITALIAN PAELLA

Serves 6

Ingredients

1 clove garlic, thinly sliced
1 Tbs olive oil
1/2 pound hot or sweet Italian sausage links
1/2 pound boneless, skinless chicken breast, cut in 1-inch pieces
1 cup uncooked rice
1/2 cup chopped onion
1/2 cup fennel bulb, chopped
1 1/2 cups chicken broth
8 oz stewed tomatoes, chopped with liquid
1/2 tsp paprika
1/8 tsp ground red pepper, or to taste
1/2 pound medium shrimp, peeled and deveined
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup frozen green peas

Directions

Heat garlic and oil in large skillet or paellero over medium-high heat. Remove sausage meat from casings. Add chicken and sausage to oil and stir until browned.

Spoon off all but 1 tablespoon drippings from skillet. Add rice, onion and fennel. Cook, stirring, until onion is transparent and rice is lightly browned.

Add broth, tomatoes and tomato juice, paprika and pepper strips. Bring to a boil; reduce heat, cover, and simmer 10 minutes.

Add shrimp and peas. Cover and simmer 10 minutes, or until rice is tender and liquid is absorbed.

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ITALIAN BREAKFAST FRIED RICE

Serves 2-4

Ingredients

2 Tbs white wine
1 tsp fresh-ground pepper
4 Tbs chicken broth/stock
3 Tbs olive oil
3 large eggs, beaten
2 links (about 1 pound) Italian sausage
1/3 cup fresh asparagus, sliced; separate tips from stems
1/4 cup sliced crimini mushrooms
1/4 cup red bell pepper, diced
1/4 cup fennel bulb, diced
2 cups leftover, cooked white rice
2 stalks green onion ("scallions"), chopped

Directions

Have all ingredients chopped and ready to go.

Combine the wine, pepper and chicken stock in a small cup.

Heat 1 tablespoon oil in large skillet or wok on medium heat. Add beaten eggs and immediately scramble. Remove from pan when just short of softly scrambled.

Add additional oil to pan, raise heat to medium high to high and add sausage, asparagus stems, bell pepper and fennel. Toss to brown lightly.

Add asparagus tips and mushrooms, mix and cook for 1 minute.
Add rice. The best way to do this is to get your hands wet and "crumble" rice into the pan as individual particles. Immediately add wine-pepper-broth mix and toss and heat through.

When rice is warm, turn off heat, return eggs to the pan and add the green onion.

Serve immediately.

Joe

I'd remove the casing and brown it like ground beef. I'd put enough back in the pan to make this easy soup and refrigerate the rest for use in breakfast tortillas, baked egg cups or a sausage, spinach, tomato and basil quiche.

CHARD AND SAUSAGE SOUP

1/2 pound sweet Italian sausage, casings removed, crumbled
1 Tbs. chopped garlic
1 pound Swiss chard, trimmed and coarsely chopped
4 to 5 cups chicken stock or 3 cans (14 1/ 2 oz. each) chicken broth
1/2 cup broken (1 inch) pieces capellini or vermicelli pasta
4 slices crusty French or Italian bread, 1/2 inch thick
4 tsp. olive oil
4 tsp. freshly grated Parmesan cheese

Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done.

Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan.

Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4

Linda, I made the capellini with sausage and spinach last night and it was DELISH! Definitely a keeper recipe. Thanks a bunch!

Too funny. As I was posting that I kept thinking I should make it again. So that will be dinner for us tonight!

Thanks for a killer recipe, Woodie!

Linda

Ooops, my bad. Thanks Woodie!