8 AMAZING Italian Sausage Dinner Recipes | Quick, EASY & Flavor-Packed Meals | Julia Pacheco

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FULL WRITTEN RECIPES 👉 https://www.juliapacheco.com/15-best-ways-to-use-italian-sausage/

Looking for dinner ideas with Italian sausage? You’re in the right place! These 8 EASY meals, using either ground sausage or links, are full of flavor and perfect for busy weeknights. From one-pan dishes to creamy pastas, there’s something for everyone. In this video, I’m sharing my quick, crowd-pleasing go-to recipes that use pantry staples, are budget-friendly, and require minimal prep—ideal for families on the go. From sausage and peppers to skillet lasagna, these cozy meals will have your family asking for more. Enjoy! 🌼

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Full written and printable recipes here → https://www.juliapacheco.com/15-best-ways-to-use-italian-sausage/
What You’ll Find in This Video:
0:00 – 8 Best Recipes Using Italian Sausage
0:40 – Italian Sausage and Potato Skillet
2:32 – Creamy Italian Sausage Pasta
6:20 – One Pot Sausage and Peppers
8:12 – Sausage and Tomato Gnocchi
9:50 – Italian Sausage & Rice Dinner
11:34 – One-Pot Spaghetti with Sausage
13:17 – Sheet Pan Sweet Italian Sausage & Veggies
14:57 – One Pot Skillet Lasagna

📍More Few Ingredient and Minimal Step Recipes ↓
39 Meals for $20 https://youtu.be/QQ85rSjhbXE
Dump & Go CROCKPOT Dinners https://youtu.be/Z2E3QWeUXDg
10 Minute Dinners https://youtu.be/qpm0HxWrWZc
High Protein Meals https://youtu.be/ay2A2PKEgT0

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#suasagerecipe #italiansausage

You may have noticed I’ve been cooking with Italian sausage a lot more recently in my recipes, and that’s just because the cost of chicken and beef have been through the roof. Italian sausage is just amazing because it’s high in protein, has so much great flavor, and it’s still super affordable at the grocery stores. So today I’m sharing eight of our favorite Italian sausage dinners. These are dinners that are easy to throw together, so delicious. Your whole family will enjoy them. Also, thanks to Wild Grain for sponsoring today’s video. Let’s get to my kitchen. Let’s get to cooking. To kick us off today, we are making this sausage and potatoes. It is so good and so easy to make. I have my potatoes right here. I’m only using a pound and a half of them. I just cut them into smaller pieces. I’m also dicing one yellow bell pepper and a half of an onion. If you don’t care for bell pepper or onion, you certainly don’t have to add them in. But to a pan on the stove, I have about 2 tablespoons of olive oil in there. I add in my onion and my bell pepper. I’ll cook them for about 4 to 5 minutes just on the stove. And then at this point, I’m adding in my one lb of sausage. My favorite sausage ever is like the sweet Italian sausage. I just think it has so much great flavor, but I can’t always find it at the store. So, when I do find it, I buy it. But anyway, once my sausage was cooked through, I added in a tablespoon of tomato paste. Go ahead and add those potatoes in as well. And then you’re going to season this with a teaspoon of Italian seasoning. Then a little dash of salt and pepper. Give this a stir. You’re going to kind of like combine the tomato paste with the rest of the ingredients. And then at this point, you’re going to add in one cup of chicken broth along with a half a cup of heavy cream. The heavy cream adds quite a bit of creaminess. If you don’t care for heavy cream, you don’t have to add the heavy cream in. Just add a half a cup more chicken broth. Give this a stir. And you’re going to let this simmer on your stove, stirring it occasionally for about 15 to 20 minutes. And then once those potatoes are fork tender, add in a four a cup of shredded parmesan cheese along with one cup of baby spinach that you chopped up. Give this a stir. Once the spinach welts down, you could serve this up. [Music] This has to be one of my all-time favorite dinners using Italian sausage just because this dinner is so delicious. Those potatoes are so tender and flavorsome. The sausage, spinach, that creamy mixture mixed all together. It is amazing. Also, this one’s very affordable to make as well. Now, we’re making this creamy Italian sausage pasta. I made this for so many people on this night. We had extended family over for dinner and I just thought this would be a great dinner for them to have just because it’s so yummy. But to this pot of water, I added in my penny pasta. Like I said, I made it for so many people. So, I am doubling this recipe. But for the written out recipe that I do have below, it is just like normal measurements to this pan on the stove. I added in my Italian sausage, onion, garlic, and salt. I’ll break the sausage up and I’m going to cook it through. And then here is what my pasta is looking like. There is so much pasta, but like I said, I am feeding quite a few people on this night. Now that my sausage is cooked through, I’m just removing any excess grease from my pan. This is my favorite way to absorb grease. It is just so simple this way. My mom taught me this trick years ago. But next, I’m going to add in 3 tablespoon of cream cheese. This is going to add great creamy, rich flavor. I’m also going to just add in my heavy cream. Now, I’m going to give this a stir and I’m going to bring this up to a simmer. Once it starts to simmer, I’m going to add in a can of diced tomatoes. Diced tomatoes are a little secret ingredient if you want to bulk up a dish. If you want to make something for a larger amount of people, whether you’re making like a soup, a stew, a chili, or a pasta dish, if you add a can of diced tomatoes, it will really bulk up the dish for a low cost. I let this simmer for a few minutes. Then I added in my Parmesan cheese along with my chopped up spinach. Give this a stir. Let the parmesan and spinach welt down and cook. It will only take a couple of minutes. Once it’s welted down that spinach, you could serve this up. And then as a side dish tonight, I actually wanted to serve this with some sourdough baguettes. And if you’re like me and you like having fresh bread without all the work, you’ll probably love Wild Grain. So tonight, I’m just doing their sourdough baguettes. You just bake them from frozen right onto the oven rack without thawing and no fuss. They seriously taste like you got them from a local bakery. We have some good bakeries around my house, but seriously, nothing that compares to this. Wild grain uses a slow fermentation process, which makes their sourdough easier on your belly. It’s also packed full of nutrients and antioxidances. I’m also making these like mini cherry pies just as a little side to go along with dinner. Then this is kind of like my secret oil mixture. I like to serve it with like bread, baguettes, anything. It’s just a little bit of olive oil, salt, and Italian seasoning. I also add in some black pepper. But give it a stir. And there you go. It is the most delicious thing to drizzle over your bread. It is amazing. My mom taught me this trick years ago. It really elevates any bread for a low cost. But here’s what the baguettes look like out of the oven. I know often whenever I bake frozen goods from the freezer, they kind of taste like frozen. They kind of maybe taste a little bit like my freezer to be honest, but I’m happy to say that nothing I’ve made from wild grain tastes like that. Everything is just fresh and delicious tasting. They also offer gluten-free and plant-based boxes. Every item is just so delicious. My family went crazy over these mini cherry pies. I probably should have made more, but Wild Grain was kind enough to give me a discount code for you all. Just click the link in my description box. Use code Julia for $30 off your first box. Plus, they’ll throw in free croissants for life. And then once your pasta is tender and your sauce is beautifully creamy like this, just stir everything together. And then there you go. You could serve this up. I served this alongside a steamed peas. I also served this with a cut up watermelon. The watermelon was probably the best watermelon I have ever had. It was so sweet. I love melons at this time of year. But this pasta dish was amazing. My whole family loved it. Here is my brother and my sister-in-law. And everybody just really enjoyed the bread as well. This was a total winner dinner. Now we’re getting started on the sausage and peppers. This one’s a great lower carb option if you’re looking for a lower carb meal. I have about 2 tablespoons of olive oil in my pan. The oil’s hot. I added in my Italian sausage links. I’ll brown them on both sides. They don’t need to be completely cooked through, just browned on both sides. But while they’re browning, I’m just going to get started on my peppers. I’m slicing one green bell pepper. I’ll slice a yellow bell pepper as well as a red bell pepper. And I’m going to slice a yellow onion. Back over to my sausages now that they’re browned on all the sides. I just remove them to a plate. And in that same pan with the drippings from the sausage, just add those peppers and onion. Give it a little stir. Add some salt in there. And you’re going to let this cook for about 5 minutes. You want those peppers and onion to slightly soften and, you know, kind of get charred on the outside. This will give them a lot of added flavor. But after 5 minutes, stir in 1 tbsp of minced garlic. Then you’re going to stir in a half a cup of chicken broth. After that, you’re going to add in a can of diced tomatoes along with a teaspoon of oregano. And then you’re going to give this another stir, scraping all the flavorful bits off the bottom of your pan. Then you’re going to add that sausage back in there. And you’re going to let this simmer on a low heat for about 20 minutes. Let the sausage cook through. And then you could serve this up. [Music] Your house is going to be smelling delicious at this point. It’s going to be smelling so cozy and amazing. We served ours over a bed of white rice, but you could serve this over cauliflower rice if you’d like a lower carb option or don’t serve this over anything. Another delicious option is mashed potatoes, but those diced tomatoes kind of create a sauce and it kind of drips down into the rice or whatever you serve it over and it’s just so magical. Now we’re making this sausage and tomato noki. If you’ve never tried noki before, you just need to add a pound of Italian sausage to a pan on the stove. Then add in one diced white onion. You’re also going to add in some seasoning. So add in a half a teaspoon of salt and pepper, 1 teaspoon of Italian seasoning, and a teaspoon of garlic powder. Break up your sausage and cook it through. And then once your sausage is cooked through, just remove any excess grease from your pan. Next, add in 34 cup of heavy cream along with a tablespoon of minced garlic. Open up your cookbook because you will find this on page 116. It’s actually just a delicious recipe and you’ll find it in the one pot section. Anyway, also add in a 14oz can of diced tomatoes along with four cups of chopped spinach. Four cups of chopped spinach might sound like a lot, but it wilts down so small and spinach is fairly affordable. Also add in 16 ounces of potato noki. If you’ve never tried noki, it’s kind of like a soft Italian dumpling made from potatoes and flour. It is really good and my little ones really enjoy it. Give this a stir. Break up the noki and let this simmer on your stove on a lower heat for about 15 minutes, stirring it occasionally. Then stir in one cup of mozzarella cheese if you’re a cheese fan like me. And then you can serve this delicious dinner up. I do want to let you know if you’re not a tomato fan, for most of these recipes today, you do not need to add in those diced tomatoes. But this is delicious. You could add ingredients to this, subtract ingredients, and like I said, if you’ve never tried Noki before, you really should try it. It’s also very affordable at the grocery store, and it’s very filling. Now, we’re making this Italian sausage and rice. So, grab a pot or a large pan and then add your sausage to it. At this point in the week, I only had Italian sausage with casings. So, just break open the casings like this if you only have Italian sausage with casings and you need like regular ground Italian sausage. And then just take the Italian sausage out and then you’ll just have the casing left. It’s really easy. But then add in your minced garlic and then a diced onion. I didn’t have a diced onion, so I added in about a teaspoon of onion powder. If you’re not a fan of like onion texture, you could always add in onion powder as a substitute. Just cook your ground sausage through and then once it is cooked through, just remove it to a plate lined with paper towels and then leave the grease in the pot. Next, you’re going to add in one packet of creamy chicken rice. I like the nor packet, but you could really use like any instant rice or you could cook your own rice if you’d like. Then add in the amount of water that the packet calls for. I used two cups of water. Let this rice simmer until it is fluffy. And then once your rice is fluffy, you’re going to add in diced tomatoes. If you want to give this extra flavor, add the diced tomatoes with garlic and oil. Or you could use like Italian style diced tomatoes. Add that cooked sausage back in along with a half a cup of mozzarella cheese and a4 a cup of Parmesan cheese if you’re a cheese fan like me. Give this a stir. Let the cheese melt down and then you could serve this simple dinner up. Hey, I know this one doesn’t look like much and it’s not the most beautiful meal in the world, but don’t go knocking it until you try it. It’s full of flavor. It’s on the affordable side and it is very delicious. This one’s also something you can make ahead of time. You could leave it in your fridge for a few days for kind of like meal prepping. Now, we are making this one pot spaghetti. So, to this large pot on my stove, I’m adding in a pound of Italian sausage. Or you could add in ground beef or any meat substitute or ground turkey. I also added in a diced yellow onion. Break the sausage up and cook it through. Once your meat’s cooked through, just remove any excess grease from your pot. I’m wiggling a paper towel around in my pot until that grease is mainly absorbed. Now, I’m adding in a tablespoon of minced garlic. Just stir that garlic around. Garlic normally cooks in about like 15 seconds. Garlic does burn easy, so just let it cook until it’s fragrant. Now add in 1 and 3/4 cup of chicken broth, a half a cup of water, and then 24 oz of pasta sauce. Give this a really good stir. And then after that, you are going to add in your spaghetti. So I’m using 8 oz of spaghetti. So not an entire box. Just use 8 oz of spaghetti. Break the spaghetti in half and add it into your pot. Let this simmer covered for about 18 to 22 minutes or until the spaghetti is to the tenderness that you like it to be. Make sure you do stir this occasionally while it’s simmering just so the pasta doesn’t stick. And then once the pasta is tender, stir in a four a cup of Parmesan cheese. Then you could serve it up. This one pot spaghetti is the perfect easy weekn night meal to make on any busy night. We topped ours with a little bit extra parmesan cheese and fresh parsley just to make it look pretty. And then I did serve this with fresh carrots and ranch on the side. So easy to throw together. And I’ve had some people ask me to like try the food on camera. I’m a little awkward, but here I am. This Italian sausage and veggie sheetpan dinner. This one is an amazing higher protein, lower carb option, and it’s a really yummy one to add to your meal rotation. But I just started out by cutting up my veggies. I sliced my one red onion, three large carrots, and I halfed my one pound of Brussels sprouts. Add your veggies into a big bowl. You could always use different veggies if you don’t like these particular veggies. That’s what’s so nice about sheetpan meals. You could really make them your own so easily. But I also added in 3 tablespoons of olive oil, my zesty Italian seasoning, and then I’m adding in my 1 teaspoon of ranch seasoning mix. These two seasoning mixes together just work so well with this recipe. Give this a super duper good stir. Pull out a sheetpan, line it with parchment paper, add your veggies right onto your sheetpan, and kind of spread them out. And then over the top of the veggies, you’re going to add your one lb of Italian sausage. I’m using the mild Italian sausage, but actually the sweet Italian sausage is my favorite Italian sausage to use for this recipe. My store was just sold out of the sweet Italian sausage, but you could use hot sausage. Really, any sausage you like. Bake this in a preheated oven to 425° for about 25 to 30 minutes or until your veggies are tender and your sausage is cooked through. Here’s what dinner looks like. This is also a great meal if you want to make it into kind of like a freezer meal. You could place this mixture into like freezer bags so easily. I’ve done that before, too, and it works out really, really well. And like I said before, use any veggies you like for this. That sausage is cooked to perfection. Everything is so, so good. Now, we’re getting started on this lasagna skillet. And I’ve been making this for years and years. To a pot on the stove, add in a pound of sausage. You could use any type of sausage. You could even use ground beef if you’d like. Just break it up and cook it through. Once you do have your sausage cooked through, you will want to remove any excess grease from your pot. And then once it’s cooked through, just add in two cups of chicken broth, or you could add in beef broth. Add in a dash of salt. And then I added in way too much pepper. I opened up the wrong side and as you see, a lot of it dumped out, but it still tasted good. I also added in a half a teaspoon of Italian seasoning, half a teaspoon of garlic powder and onion powder. Now add in 24 oz of marinara sauce. You could use any brand or any type you like. Next, add in a 14 oz can of diced tomatoes. Then add in 3/4 pound of lasagna noodles. You want to make sure you break those noodles up super small. The smaller you break them, the better. That way, they’ll cook quicker. And then it’s easier to take a bite of the noodle that way. And then like get some of the sauce and the sausage. It just works out best. But add your noodles right in there. And you’re going to stir this well. Scrape all those flavorful bits off the bottom of your pot. Put the lid on top and let this simmer on low for about 20 minutes, stirring it occasionally. Now, I’m getting started on the cheesy mixture. This is my favorite part. To a bowl, add in your cottage cheese, or you could use ricotta cheese, mozzarella cheese, and 1/4 a cup of Parmesan cheese. Give this cheesy mixture a really good stir. Now, I’ll just set it to the side. If you notice the liquid line gets too low while it is simmering, just add a half a cup more water in at a time until your lasagna is tender. Lasagna does tend to take a little bit longer to simmer other than like spaghetti or, you know, other pasta. But once your lasagna is tender, your house will be smelling so good at this point. This recipe is on page 123 in my cookbook. It’s in the one pot section, and there’s eight different sections in my cookbook with over a 100 recipes. But now, just add that cheesy mixture right into your pot. Give it a stir. Once the cheese melts down, you could serve this up. This lasagna skillet is one of my favorite recipes to make just because I love making it when I don’t feel like putting in the effort of making like a whole pan of lasagna. You can make this in just one pot on your stove. It tastes identical to regular lasagna, but it is way less effort. My husband absolutely loves it. He’ll eat bowls and bowls of it. Make sure you’re subscribed down below the video so you don’t miss the next video like this. I’ll see you there. Bye for now.