Easy Pasta with Italian Sausage

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

4 Reviews

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drina on 2.18.2011

This recipe was delicious! I also found the reviews helpful. I was looking for a quick and easy recipe to use some Italian sausage I had bought, and this surpassed my expectations.

shoppingjen on 8.6.2010

This gets a 5 for ease and taste. I used evaporated milk instead of heavy cream (I was out) and I couldn’t tell a difference. I added a little salt (as another reviewer suggested) and some fresh basil, and it was awesome. I was a little pressed for time, so I turned up the temp to medium-high while the tomatoes and mushrooms cooked (watching it very carefully) and then when the milk was added. I put the sausage into the pan just before adding the pasta so it wouldn’t dry out. This recipe is sure to please!

erinmcd on 8.1.2010

This was a good dinner that everyone in the familiy enjoyed. I added onions and garlic when cooking the sausage because I find it impossible to cook pasta without them. Next time I would definately add a little crushed red pepper for a little kick and some salt as well (which the recipe didn’t call for and I forgot to taste the sauce and add before serving). This is just a great base recipe with lots of tweek-ability!

honeycrisp on 7.10.2010

So simple and yet soooo yummy!! I doubled the recipe and made dinner for 12 in less than a half hour! Be careful not to let the sausage coins dry out… it is much more flavorful to keep them beautifully succulent!
Bravo Emily! Wonderful dish!!